Ingredients for Stuffed Tomatoes
Ingredients for saucepan (oven-safe):
- 8 medium tomatoes halved and emptied from its seeds and core (keep the tomato core and seeds)
- 500 grams ground beef
- 4 large onion peeled and thinly chopped
- 2 garlic cloves
- Salt
- 1/4 cup chopped fresh parsley
- 1 egg
- 1/8 cup olive oil
For the sauce:
- 2 large peeled tomatoes finely chopped (or 2 tablespoons tomato paste)
- Salt
- ground black pepper
- 1/8 cup olive oil
- 1 cup chicken stock
For frying:
- 2 eggs
- Matzo flour or flour
- vegetable oil for frying
Instructions
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1. Pour olive oil into a big, heavy pan and heat over medium-low heat. Add chopped onions and fry for 10 minutes. Remove from the pot and place aside. Place the minced beef meat in a large bowl and add parsley, egg, salt and pepper and 3/4 of the fried onion mixture. Mix well and fill with the tomato halves.
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2. For frying: Heat oil for frying in a non-stick pan. At the same time prepare 2 bowls - one with flour and the other with beaten eggs. Dip each half tomato in the flour and then in the egg. Fry the tomatoes until golden on their halved sides. Place aside.
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3. Chop the tomato seeds and sauté in a large iron cast pot that can be put in the oven, together with the chopped tomatoes. Add the remaining fried onions and oil and cook for 15 minutes.
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4. Add the tomato halves (their fried part should be on top). Pour chicken stock and bring to a boil. Lower heat, cover and cook for 30 minutes. Place the pot in an oven preheated to 130 Celsius degrees and bake for 1 hour. Remove the lid from the pot and increase the oven temperature to 200 Celsius degrees. Bake for another 15 minutes. Serve hot.