Here is my oven baked stuffed tomatoes recipe with minced beef. Preferably with golden fries and a crisp green salad on the side for me, please… This is also a top notch Belgian classic!
We had just had lunch in El Medano in Tenerife, a Spanish island in the Atlantic ocean.
And while walking back to our car along the shoreline we found out that the restaurant a little further down the beach had stuffed tomatoes as a special.
Lunch Special
The hubs was so happy and enthusiastic because he immediately recalled the ones his grandmother and mother used to make when he was little.
So then then day after I quietly bought a couple of good old ripe tomatoes at the farmers market, defrosted the batch of frozen ground beef I always have in my freezer for recipes like these.
Stuffed Tomatoes Recipe (Tomates Farcies)
And in the evening I put the a plateful of oven baked tomatoes in front of him with a bowl of golden fries and a crisp green salad…
His face was absolutely priceless.
I prepared the beef mince in my Cook Processor but a simple mixing bowl will also do of course.
Are you looking for the step by step Cook Processor recipe?
Then just scroll down to the second recipe here on this page!
Stuffed Vegetables
Do you love stuffed vegetables?
Then you should also check out my French petits farcis!
Or how about another Belgian stuffed tomato recipe: my classic shrimp stuffed tomatoes, also known as tomate aux crevettes in French or tomaat garnaal in Flemish?
Enjoy!
Easy Stuffed Tomatoes Recipe
Belgian baked stuffed tomatoes recipe with minced beef, with golden fries and a crisp green salad!
- 4 medium fresh tomatoes
- 12 ½ oz ground beef (350 g)
- ½ small onion
- 2 large garlic cloves
- 2 tbsp fresh parsley
- 3 tbsp breadcrumbs or panko
- 1 tsp tomato paste
- tsp dried herbs
- 3 tbsp olive oil
- 2 bay leaves
- pepper
- salt
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Peel and chop the onion and garlic. Add them together with the olive oil and bay leaves to a large saucepan. Season with some pepper and salt.
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Place the pan over medium-high heat until hot. Then fry the onion and garlic for 8 minutes until soft. Stir regularly. Then let the fried onion and garlic cool down fully. In the meantime slice the top off the tomatoes and empty them using a tablespoon.
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You can keep the seeds and tomato meat for another recipe. Remove the bay leaves. Then add the minced meat, dried herbs, tomato paste, fresh parsley and breadcrumbs. Season with some pepper and salt.
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Then knead the mince well for 3 minutes and divide it into 4 pieces. Roll them into large meatballs and then stuff them in the emptied tomatoes.
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Transfer the tomatoes in a baking dish. Top with the tomato lids.
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Place the dish in a preheated oven at 356°F (180°C) for 30 minutes. Turn the oven off. Place a sheet of tinfoil on top of the tomatoes. Let them rest in the cooling oven for another 30 minutes. Serve hot.
Stuffed Tomatoes Recipe – KitchenAid Cook Processor
Here is my oven baked stuffed tomato recipe with minced beef.
Serve it with golden fries and a crisp green salad on the side.
Yum.
This is a top notch Belgian classic!
Dig in and enjoy!
Easy Stuffed Tomatoes Recipe
Belgian stuffed tomatoes with minced beef, fries and a crisp green salad!
- 4 medium fresh tomatoes
- 12,5 oz ground beef (350 g)
- ½ small onion peeled
- 2 large garlic cloves peeled
- 2 tbsp fresh parsley
- 3 tbsp breadcrumbs or panko
- 1 tsp tomato paste
- ½ tsp dried herbs
- 3 tbsp olive oil
- 2 bay leaves
- pepper
- salt
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Place the MultiBlade in the bowl of the Cook Processor. Add the onion and garlic. Close the lid and press Pulse for 10 seconds. Scrape down the sides of the bowl. Replace the MultiBlade by the StirAssist. Add the olive oil and bay leaves. Season with pepper and salt.
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Close the lid and select FRY P1. Adjust the time to 5 minutes (instead of 10 minutes). Then press Start to activate the program. After that, press cancel to exit the keep warm mode. Remove the lid. Let the onion mix cool down. Slice the top off the tomatoes and using a tablespoon empty the tomatoes.
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Remove the bay leaves from the bowl. Add the minced meat, dried herbs, tomato paste, fresh parsley and breadcrumbs. Season with pepper and salt.
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Close the lid and set the time at 5 minutes. Then press Start and set the speed to 3. Then scrape down the sides and let the Cook Processor knead the mince for another 3 minutes at speed 3. Divide the mince into 4 pieces. Roll them into meatballs. Stuff them into the tomatoes.
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Place them in a baking dish and top with the hats.
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Place the dish in a preheated oven at 356°F (180°C) for 30 minutes. Turn the oven off. Then cover with tinfoil. Leave the tomatoes in the cooling oven for another 30 minutes. Serve with a salad and fries.