Stuffed tomatoes

Under their crisp red hood, they have the advantage of mixing meats and vegetables.


  • For 4 people :
  • 4 large tomatoes or 8 medium
  • 1 onion
  • 1 zucchini
  • 1 eggplant
  • 250 g ground beef
  • 250 g of sausage meat
  • 1 onion
  • 2 cloves garlic
  • 2 tbsp. grated Parmesan cheese
  • 2 tbsp. tablespoon of olive oil
  • parsley
  • salt
  • pepper


Cut the top of the tomatoes and keep the hats.
Empty the tomatoes, salt the inside and turn them over the oven rack to make them disgorge.
Preheat the oven to 150 ° C (item 5). Wash the vegetables and cut them in small dice.
Peel and chop garlic and onion. In an oiled skillet, cook everything over low heat for 15 minutes.
Add the two minced meat, parsley washed and chopped. Salt, pepper, mix well.
Fill each tomato, extending well above.
Sprinkle with grated parmesan cheese.
Place the tomatoes in a baking dish. Sprinkle with a drizzle of olive oil, bake for 20 minutes.
Place the hats on the tomatoes and continue cooking for 10 minutes.