Stuffed tomatoes with meat
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Take 6 larges ripped tomatoes and cup the top of the tomatoes but keep it to use it back as a 'hat'. Empty the inside using a knife and spoon - keep the inside which will be used for the sauce.Add the 5% lean mince beef with the lean mince pork, mix it with salt and mixed herbs (herbes de provences) - also called in French 'la farce' - at this point you can also add either chopped oignons or shallots.Put the meat mixture into the tomatoes and put the hat back ;o)Put the tomatoes in a oven dish, add the oxo cubes to add taste as well as the white wine.Let it cook for 50 minutes at 190 degres.
Take 6 larges ripped tomatoes and cup the top of the tomatoes but keep it to use it back as a 'hat'. Empty the inside using a knife and spoon - keep the inside which will be used for the sauce.
Add the 5% lean mince beef with the lean mince pork, mix it with salt and mixed herbs (herbes de provences) - also called in French 'la farce' - at this point you can also add either chopped oignons or shallots.
Put the meat mixture into the tomatoes and put the hat back ;o)
Put the tomatoes in a oven dish, add the oxo cubes to add taste as well as the white wine.
Let it cook for 50 minutes at 190 degres.
Enjoy!
Serving Size: For 6 people
Add the 5% lean mince beef with the lean mince pork, mix it with salt and mixed herbs (herbes de provences) - also called in French 'la farce' - at this point you can also add either chopped oignons or shallots.
Put the meat mixture into the tomatoes and put the hat back ;o)
Put the tomatoes in a oven dish, add the oxo cubes to add taste as well as the white wine.
Let it cook for 50 minutes at 190 degres.
Enjoy!
Serving Size: For 6 people
Nutritional Info Amount Per Serving
- Calories: 334.9
- Total Fat: 12.7 g
- Cholesterol: 101.7 mg
- Sodium: 289.7 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 2.0 g
- Protein: 35.2 g
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