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
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.
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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