Stuffed Tomatoes with Minced Meat

21 April 2024
Prep time
Total time
  • 12 medium tomatoes, approximately 2 kg
  • ½ kg minced pork
  • ½ cup (120g) glazed rice
  • ⅓ cup (85ml) olive oil
  • 1 cup (140g) dry chopped onion
  • 1 heaping tablespoon (35g) tomato paste
  • 1 teaspoon (5g) sugar
  • 1 teaspoon (5g) ground cinnamon
  • 1 ½ teaspoons (12g) salt
  • ½ teaspoon black pepper
  • 2 tablespoons (3g) dried mint
  • 1 cup (50g) fresh parsley, chopped

For Baking:

  • ½ cup (125ml) fresh lemon juice
  • 1 vegetable stock cube dissolved in 1 cup (250ml) hot water

Slice off the top of each tomato to create a lid, and carefully scoop out the flesh, blending it until smooth. For the filling, heat olive oil in a non-stick pan, sautéing the onion until soft, about 3-4 minutes. Add the minced pork, stirring until it whitens, roughly 10 minutes. Stir in tomato paste to enhance its flavor, then add the blended tomato flesh and sugar to lessen the acidity, letting it simmer for 10 minutes with occasional stirring. Incorporate cinnamon, salt, pepper, mint, and parsley into the mixture, then mix in the rice and remove from heat. Once cooled, fill each tomato up to two-thirds full and replace the tomato lids. Place them in a baking dish, pour over the lemon juice and vegetable broth, cover, and bake in a preheated oven at 180°C (fan setting) for 1 hour. Remove the cover and bake for an additional 15-20 minutes until the tomatoes are golden brown and the sauce has thickened. Garnish with fresh parsley before serving.


facebook.png instagram.png twitterx.png linkedin.png

Related Tips & Recipes