Delicious Pork Stuffed Beef Tomatoes
This recipe for Pork Stuffed Beef Tomatoes is a great way of adapting Christmas stuffing to make a tasty supper dish. Pork is naturally very low in fat, but always remove any fat or skin from what you are using. Pork mince can be substituted for minced veal, for an even healthier, low fat option. A good source of vitamins, particularly B6, B12, Thiamine and Riboflavin, pork also contains many other nutrients, such as a rich source of protein, magnesium, potassium and zinc. Easy to prepare and totally yummy! Make up a batch of the stuffing for Christmas lunch, but do extra to make this great brunch or supper dish.
Preparation Time: 15 minutes
Cook Time: 30 minutes
4 large beef tomatoes
300g of lean minced pork or veal
1tbsp of fresh sage, finely chopped
Handful of fresh parsley, finely chopped
2 stalks rosemary, leaves removed and chopped
1 white onion, finely diced
A few grinds of black pepper and a touch of salt to taste
2 sticks of celery, finely diced
120ml fresh chicken stock
A little olive oil for frying
1tsp curry powder (to make it a little spicier!)
Heat your oven to 160°C/Gas mark 3.
Take the onion and celery and cut into fine dice. Heat a little olive oil in a pan and sauté the onion and celery on a low heat until soft and translucent.
When softened, put the mince into the same pan and mix well, adding the curry powder, stock, rosemary, sage and parsley – mix well so that there are no lumps. Combine until the mince is cooked through. Adjust the flavour with a little salt and pepper. Taste the mix, and if you want more spice, add a little more curry powder, or even some cumin.
Leave to cool. Add water if the mix begins to dry out.
Prepare the tomatoes. Cut off the stalk tops, about 2cm down, and leave to one side.
Gently remove core, flesh and seeds.
Turn the tomatoes over on your work surface or board, on top of some thick kitchen paper, so that they drain. Leave for 5-10 minutes to remove excess moisture.
Take a small piece of the tomato bottom off when they are drained, so you can level the tomatoes to stand in the baking dish.
Season the inside of the tomatoes, then fill with the mixture. Place in a baking dish.
Place the dish in the preheated oven for 15 minutes. Remove tomatoes, and put the tops back on.
Bake for a further 20 minutes until soft to touch.
Serve with peppery watercress salad or fresh wilted spinach.
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