World Hearth Recipe Collection
Ingredients    
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ
----

Belgian   -   Stuffed Tomatoes   adapted from Everybody Eats Well In Belgium

Description
Ingredients
  • 4 Large Beefsteak Tomatoes
  • Salt -- to taste
  • 1 Tablespoon Unsalted Butter
  • 1 Small Onion -- finely chopped
  • 1 Clove Garlic -- finely chopped
  • 2 Tablespoons Tomato Paste
  • 1/4 Teaspoon Dried Thyme
  • Pepper -- to taste
  • 1/4 Teaspoon Sugar
  • 1 Tablespoon Parsley -- finely chopped
  • 1 Slice White Bread -- crust trimmed
  • 1/2 Cup Milk
  • 1 Tablespoon Unsalted Butter
  • 1 Small Onion -- finely chopped
  • 3/4 Pound Ground Beef
  • 1 Clove Garlic -- finely chopped
  • 1 Large Egg -- lightly beaten
  • 1 Tablespoon Parsley -- finely chopped
  • Salt And Pepper -- to taste
  • 1 Pinch Nutmeg
Directions Cut the top off of each tomato and scoop out the pulp. Reserve both the lid and the pulp. Sprinkle with salt and turn upside down on paper towels to drain. Melt butter in medium sized saucepan and saute first onion until transparent about 7 minutes. add garlic, the tomato pulp, tomato paste and thyme. Simmer, covered, over low heat for 35 minutes. Season with salt and pepper. Add sugar and then puree mixture in blender. Sprinkle with first tablespoon of parsley. Preheat oven to 350 degrees. Let the bread soak in the milk for 10 minutes. Melt butter in small skillet and saute onion until soft. Squeeze bread dry and discard milk. In large bowl, combine sauteed onion, bread, meat, garlic, egg and parsley. Season with salt and pepper. Sprinkle with nutmeg. Butter a glass baking dish. Fill tomatoes with meat mixture and place lids on top. Bake for 35 minutes. Reheat tomato sauce and serve over each tomato.
Serves 4
Time to Make 0:00



Printer version   0 Votes - Yum: 0, Easiness: 0, Speed: 0, Overall: 0 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:
 

Recipes © by their authors.
Site courtesy of wuzzle.org