Tomatoes Stuffed with Rice and Ground Beef

Ingredients

• 800 g meat tomato (4 meat tomatoes)
• 1 Shallot
• 1 Garlic clove
• 10 g Thyme (0.5 bunch)
• 15 g Butter (1 tbsp)
• 1 bay leaf
• 100 g long-grain rice
• 150 g ground beef
• 200 ml beef broth
• Salt
• Pepper
• 50 g Gruyère cheese (1 piece)
• 20 g Sour cream (1 tbsp)
• 2 tbsp olive oil
• 2 sprigs parsley

Instructions

1. 1.

   Wash tomatoes, pat dry, cut off tops and set aside. Carefully hollow out tomatoes, chop the flesh. Fill a bowl with the chopped flesh and set aside.

2. 2.

   Peel and finely chop shallot and garlic. Wash thyme, shake dry and pluck leaves.

3. 3.

   Heat butter in a pan. Sauté shallot, garlic, thyme, and bay leaf over medium heat for 2–3 minutes until translucent.

4. 4.

   Add rice, cook for 1 minute, then add ground beef. Cook on medium heat for 3 minutes until crumbly, then pour in broth. Season with salt and pepper, bring to a boil, reduce heat and simmer while stirring occasionally for about 20 minutes.

5. 5.

   Grate cheese. Stir sour cream, half of the tomato flesh, and cheese into the rice-beef mixture.

6. 6.

   Fill tomatoes with the rice-beef mixture and place tops back on. Lightly oil an baking dish with 1 tsp oil and arrange tomatoes inside. Spread remaining tomato flesh around the tomatoes, season with salt and pepper, drizzle with extra oil, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) on the middle rack for about 25 minutes.

7. 7.

   Meanwhile wash parsley, shake dry and chop. Sprinkle over the baked tomatoes.