Baked Stuffed Tomatoes
A tasty and hearty dish packed with flavours of the Mediterranean
Servings Prep Time
3 15 minutes
Cook Time
35-40 minutes
Servings Prep Time
3 15 minutes
Cook Time
35-40 minutes
  • 6 Large Beef Tomatoes
  • 1.1 lbs (500g) Beef mince
  • 2 cups (250g) Chestnut/button mushrooms
  • 2 heaped teaspoons Dijon mustard
  • 1 Red onion, chopped
  • 2 Garlic cloves, minced
  • 10 Fresh basil leaves, torn
  • 1/2 teaspoon Dried oregano
  • 1/4 cup (60ml) Red wine
  • 1/2 cup (50g) Parmesan cheese, grated
  • 2 tablespoons Extra virgin olive oil
  • Sea salt
  • Black pepper
  1. Preheat the oven to 160°C Fan/ 180°C electric/ 350°F/ gas mark 4.
  2. Using a sharp knife, cut down into the top of the tomato. Remove the tops and discard. Scoop out all the pulp of the tomatoes. You can use the pulp for a juice or tomato sauce later.
  3. Sprinkle a tiny pinch of sea salt inside each tomato and turn upside on paper towels.
  4. In a large bowl, mix together the beef mince, Dijon mustard, basil and salt and pepper.
  5. Heat the olive oil on a medium-low heat. Add the onions and garlic, stirring often to prevent them from sticking.
  6. After a few minutes and once the onions become translucent and the garlic fragrant, add the wine and continue to cook for a few minutes until most of it burns off.
  7. Next add the beef mixture and cook until the mince is brown and cooked through. I usually increase the heat to medium at this stage. Once cooked add the mushrooms and continue to cook until they are soft and cooked through.
  8. Spoon the beef mixture evenly into all six tomatoes and top each with the grated Parmesan cheese.
  9. Place on a parchment-lined baking tray and bake for 10-15 minutes until the cheese melts and the tomatoes become tender.