This recipe was created one day because I had a bunch of soft tomatoes a bit of ground meat and I wanted to make something with them without it being too heavy, so I made these stuffed tomatoes with carrots, onions, garlic and ground meat. I like to use a mix of pork and beef, but you can use ground turkey, 100% ground beef, or even a vegan meat replacement. These are made without rice because I wanted them to be lower carb. I hope you enjoy this recipe:)
Stuffed Tomatoes with Vegetables and Ground Meat
Yield 10-12 tomatoes
- 10-12 large Tomatoes (about 2 - 2.5kg / 4.4 - 5.5lbs)
- 3 medium (350g/12.3oz) Carrots
- 3 medium (300g/10.6oz) Onions
- 4 large cloves of Garlic
- 3 tbsp Olive Oil
- 1 tsp Paprika
- 3/4 tsp Ground Black Pepper (I also use white pepper)
- 2 1/2 tsp Coarse Salt (1 3/4 tsp fine salt), plus more to taste
- 1 large Bay Leaf
- 1/3 cup (80g) dry White Wine
- 1 tsp dried Oregano
- 3/4 cup finely chopped Spring/Green Onions
- 1.1kg/2.4lbs Ground Meat, 60% Pork + 40% Beef
Tools: large deep baking dish (9x13inch glass pan works well), large nonstick skillet, silicon spatula, sharp knife, cutting board, sharp spoon, 2 medium bowls
- Slice the tops off of the tomatoes (keep them, they will be used as lids). With a sharp spoon, spoon out the center to create a cavity for the meat and vegetable mixture. (Spoon the insides of the tomatoes into a bowl, they will be used for the vegetable-meat stuffing). Sprinkle some salt in the insides of the tomatoes, this will season them and help get rid of any excess moisture.
- Finely chop carrots and onions and add to a medium bowl. Finely mince the garlic and keep separately in a small plate. Finely chop up the tomato insides and keep them in a separate bowl.
- Heat skillet to medium-high, add the olive oil, then the carrots and onions; cook for 6 minutes then add in the garlic and cook for another 3 minutes or until the veggies have softened and onions are translucent.
- Add the paprika, black pepper, salt and bay leaf; give that a good mix. Add the white wine, let it cook off for 2 minutes then add in the chopped tomatoes, give that a mix and let the mixture simmer for 20-30 minutes, stirring occasionally (you can lower the heat a bit so it doesn’t burn on the bottom. In the end you want all of the tomato juice to evaporate, and you should be left with a thick veggie mixture.
- Transfer the veggie mixture to a bowl, remove the bay leaf and let it cool down completely to room temperature. Then add in the spring onions and ground meat, mix thoroughly with your hands.
- Go back to your tomatoes, tip out any juice that built up inside of them, stuff each one to the top with the meat mixture, place tomato tops on top. Cover pan with clingfilm and chill for at least 2 hours before baking or up to 2 days in the fridge.
- Preheat oven to 400ºF (200ºC) with the fan setting on. Remove your pan from the fridge about 20-25 minutes before baking. Remove clingfilm and bake for 40-45 minutes. Remove from oven, let them rest for 10 minutes before serving.
- You can store the baked tomatoes in the fridge for up to 3 days covered. Reheat in oven or microwave.
Courses Lunch & Dinner
Serving Size 1 tomato
Amount Per Serving
% Daily Value
Total Fat 22 g
Saturated Fat 6 g
Unsaturated Fat 13 g
Cholesterol 74 mg
Sodium 692 mg
Total Carbohydrates 15.1 g
Dietary Fiber 4 g
Sugars 8 g
Protein 22.1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.