This is a recipe for tomatoes stuffed with pork mince and basil. This meal is salty, colourful and delicious. I could eat the whole tray. The best thing about this dish is it is so quick and simple but looks and tastes incredible.
This is a recipe for tomatoes stuffed with pork mince and basil. This meal is salty, colourful and delicious. I could eat the whole tray. The best thing about this dish is it is so quick and simple but looks and tastes incredible.—dinnerwreck
grams pork mince (you could use turkey if preferred)
tablespoon chopped fresh parsley
tablespoons chopped fresh basil
teaspoons dried oregano
tablespoons olive oil
handful fresh basil leaves to garnish
- Preheat the oven to 200 °c (400 °f.)
- Get yourself sorted. Grab a chopping board, knife, bowl for the tomato insides and a tray big enough to cook the tomatoes on.
- Very carefully, slice the tops of the tomatoes off (the tomato hats as they are professionally known. To me.)Take out the insides of the tomatoes (this should only take a few seconds per tomato, you do not need to be too fussy about this.) Put the appropriate hat back on each tomato and place them in the tray.
- Discard the tomato insides and place the pork mince into the bowl, adding the chopped basil, chopped parsley, dried oregano, tsp of salt and pinch of pepper. Get your hands in and mix this all up.
- Take a small ball of the mince, shaping it between your palms. Pop into one of the tomatoes and put the hat back on. Do this for all 15 tomatoes.
- Once the hats are all back on, drizzle with the olive oil. Sprinkle them with a pinch of salt and a pinch of pepper and some chopped basil if you like.
- Cook in the centre of an oven at 200 °c (400 °f) for 50 minutes. By this time the meat should be cooked through and the tomatoes should be looking slightly charred and delicious.