Stuffed Tomatoes

Stuffed tomatoes are the most famous stuffed vegetables from the cooking of our grandparents, but you can use lots other vegetables like peppers, baby marrows and aubergines. I like to make a variety of vegetables as their infuse the taste somehow with the others.

12 small tomatoes or a mixture of other vegetables (peppers, aubergines or (and) baby squash)

250 gr mince meat
1 slice bread, soaked in water and liquid squeezed out.
1 onion grated
parsley, salt and pepper.

1 cup flour
1 egg beaten
3 Tbsp tomato puree


  • Cut tomatoes in 2, seeded out, sprinkle salt and place side cut down on a plate. 

  • Mix all the stuffing and fill up the tomatoes

  • Pour flour on to a plate and dip tomatoes (meat side) on to the flour and than dip the tomatoes on to a plate with

       beaten egg.

  • Place tomatoes (meat side down on to heated oil in a pan.  Let it cook for about 10 min till golden brown.

  • Remove tomatoes from pan.

  • Pour tomato puree on pan and place tomatoes (meat side up) on top of puree, cover pan and let it simmer for 30 min or until  soft.

  • Transfer on to oiled Pyrex and place in oven 180 C till brown.

Serving suggestions: 

  • Serve with rice as a main course 

  • Mix different vegetables, like peppers as the flavours mix and add to this delicious meal.

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