Stuffed Tomatoes with Ground Beef

Ingredients

• 8 large ripe tomatoes
• 400 g minced beef
• 2 tbsp chopped basil
• 1 tsp finely chopped rosemary needles
• 2 tsp fresh thyme leaves
• 5 smaller ripe tomatoes
• 2 Celery stalks
• 2 tbsp capers
• 1 large white onion
• 4 tbsp toasted pine nuts
• 100 ml robust red wine
• olive oil (cold-pressed)
• Salt
• black pepper (freshly ground)
• rosemary for garnish

Instructions

1. 1.

   Wash the large tomatoes, cut off a lid and remove the core with a teaspoon. Set aside.

2. 2.

   Wash the small tomatoes, blanch them, halve, seed and dice. Wash celery stalks and slice crosswise. Peel and chop onions. Rinse capers under cold water and drain.

3. 3.

   Heat 3 tbsp olive oil in a pan and crumble the minced beef. Add onion and celery and cook, then pour in wine. Let the wine evaporate, then add tomatoes, rosemary and thyme and simmer over medium heat for about 10 minutes. Stir in capers and pine nuts, season with salt and pepper. If the liquid reduces too much, add water a tablespoon at a time. Fold in basil last.

4. 4.

   Preheat oven to 200°C. Fill each large tomato with the beef sauce, insert a rosemary sprig on top, place in an oiled baking dish and bake for about 10-15 minutes. Serve with fresh white bread.