I love tomatoes. I know it’s still a bit early in the season and that they’ll get better during summer but I couldn’t wait any longer!
I also love stuffed vegetables so here’s is my last tried recipe!
300g grounded beef
400g fresh cheese (here we call it maquée, in France it’s called faisselle)
6 sage leaves, washed and minced
1 bunch of minced rocket/arugola/arucola
10 green pitted and minced olives
1 peeled and minced small onion
200g small chunks of sheep cheese
Wash the tomatoes. Cut the peduncle. Cut the upper part of the tomato to make a “hat”.
Empty the tomatoes with a teaspoon. Keep the tomato’s meat but get rid of as much seed as you can.
Salt the inside of the emptied tomatoes and their hat. Put them upside down on paper towel for about 30 minutes.
Preheat the oven at 180°C.
In a bowl, mix the sage, rocket, onion, minced beef, maquée/fresh cheese, olives, and 3/4 of the sheep cheese.
Stuff the tomatoes with the mix. Add the remaining sheep cheese on top and put the hat bakc in place.
Put the tomatoes in an oiled oven proof dish. Add a few olive oil drops on each tomatoes. Add the tomato’s meat around the stuffed tomatoes. Cook in the oven for 35 to 40 minutes.
Serve with a salad, steamed vegetables, pasta…