Stuffed beef tomatoes with spicy mince

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Stuffed beef tomatoes with spicy mince
Stuffed beef tomatoes with spicy mince
Servings:Serves 4 as a main course with rice or 8 as a starter
If making for two people, halve the tomatoes, and lamb mince and add a little less of everything else.
Calories per serving:469
Ready in:1 hour 45 minutes
Prep. time:15 minutes
Cook time:1 hour 30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:20th January 2013
Ready to bake
A few baby home grown sweet peppers have been added as well

The recipe would do well as a starter, mezze or even a main course, served with rice or couscous.


Ingredients

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Mise en place

  • Preheat the oven to 180° C (350° F - gas 4)

Method

  1. Scoop out the tomato flesh from each tomato and put in a bowl then put to one side. An ice-cream scoop is good for this.
  2. Keep about half of the tomato flesh, and all of the pips, place in a sieve to drain excess liquid. Discard the rest.
  3. In a large deep-sided frying pan, heat the olive oil and add the onion. Cook gently till beginning to soften. Then add garlic, one pinch each of the spices and the chillies.
  4. Give it a good stir and then cook for a couple of minutes.
  5. Tip in the mince and stir to break it all up. Add the remaining spices, tomato purée, Belazu Rose Harissa, lemon juice and the mint.
  6. Mix then stir in the reserved tomato flesh till all is combined. Cook gently for about 15 minutes until the mixture is fairly dry.
  7. When cooked, taste and season with salt and freshly ground black pepper.
  8. If the mixture has lots of fat, drain off any excess.
  9. Sit the tomatoes in a roasting tin then spoon the mixture into each and pop the tomato lid on. Add a tablespoon of sherry to each tomato.
  10. Cover with foil and bake in the oven for 1 hour, then using a slotted spoon, carefully transfer the tomatoes to a serving plate.

(Prima Magazine)

Serving suggestions

Serve with the Greek yogurt.

Variations

Use sweet peppers instead of tomatoes Use beef mince instead of lamb mince Try a variation of spices & herbs. Dried oregano, ground cumin complement each other well.

Chef's notes

The original recipe suggested baking onions with the tomatoes to add sweetness and 'help them stand-up'. The sherry now adds the sweetness and if you want to ensure they 'stand-up' use a smaller roasting dish so they are a snug fit.

This amended recipe is now very nice indeed and will be made again!


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Belazu products used in this recipe