Revisited stuffed tomatoes

Revisited Stuffed Tomatoes Recipe

It is the typical dish of summer, often at the end when tomatoes are plentiful and generous in the gardens. I wanted to work with these revisited stuffed tomatoes in a slightly different way. I admit that I am more sensitive to meat than to tomato (difficult to change at my age). On the other hand, I can’t stand ready-made stuffings, I really like my homemade stuffings, no surprises in the flavors, in addition, each time they change: of course, I play with the spices and herbs. For these revisited stuffed tomatoes, a lot of work and the result of the photo is a little disappointing, but on the other hand I really liked the flavor of my revisited stuffed tomatoes. I presented my beautiful tomatoes on a plain carnaroli rice, just cooked with a vegetable broth, to accompany my revisited stuffed tomatoes.

Revisited Stuffed Tomatoes Recipe for 8 people:


  • 370 gr of ground beef
  • 70 g smoked bacon
  • 8 round tomatoes
  • 3 small cloves of garlic
  • 1 small onion
  • 1 egg
  • 5 g of salt
  • 0.5 g white pepper
  • ¼ tablespoon of cardamom
  • 20 g of bread crumbs
  • 7 large sprigs of flat-leaf parsley
  • ½ tablespoon of breadcrumbs


  1. Preheat the oven to 180 °
  2. Lightly oil the stainless steel circles
  3. Rinse the flat parsley, then wipe it with food paper, finely chop it.
  4. Peel the onion and garlic.
  5. Rinse the tomatoes, slice the top to make a lid then the sides to 1 cm thick.
  6. Trim the meat, remove the rind from the breast, then weigh it.
  7. Chop the meat alternately with the breadcrumbs, onion and garlic.
  8. Season the meat with salt and pepper and add the cardamom.
  9. Mix with a wooden spoon.
  10. Stir in the egg and parsley.
  11. Place the tomato pieces against the stainless steel ring, as well as the bottom of the tomato.
  12. Fill the circles with the meat mixture, without tamping too much.
  13. Sprinkle with breadcrumbs.
  14. Place the tomato lid in the center of the circle.
  15. Place in the oven for about 30 minutes.
  16. Deglaze the bottom of the dish with a little water.
  17. Serve on a bed of white rice.

Preparation time: 40 minutes
Cooking time: 30 minutes
Number of people: 8
4 star rating: 1 review

IngredientsChop the stuffingSlice the tomatoAdd the sliced tomatoesLay the stuffing

What wine to drink with: Revisited stuffed tomatoes

My favorite wine for this recipe: Bordeaux haut médoc Grape varieties: Cabernet Franc and Sauvignon, Merlot
Temperature between 15 ° and 16 °


Partnership with the Cellar La parish in St Seurin de Cadourne in Gironde

A thought to all those connected from France or abroad in love with French cuisine and its wines, here is a great opportunity for you to buy a quality wine, without any risk, to accompany my recipe for Revisited Stuffed Tomatoes . I selected this 2012 Haut-Médoc La Paroisse wine from the La Parish cooperative cellar estate in Saint Seurin de Cadourne in Gironde, after tasting it, I liked this Haut Médoc.


The Haut Médoc Parish 2012
With its blend of Cabernet sauvignon and Merlot, these high medocs with great aging potential will enhance the contents of your cellars with a very attractive value for money. Its intense color hesitates between ruby and garnet. It is a traditional and emblematic wine of the cellar, it offers a supple and fleshy development and gives wines with aromatic bouquets of red fruits. </p

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