Stuffed Tomatoes with Beef and Rice
The great French summer classic: beautiful peak-season tomatoes hollowed out and filled with a minced-beef and rice stuffing scented with garlic, onion, parsley and tomato paste, baked until confit. The rice cooks in the juices of the tomatoes and meat — a complete, generous, budget-friendly dish.
Original recipe : Tatie Maryse
Ingredients
- 4 large ripe tomatoes (about 800 g)
- 350 g minced beef
- 190 g rice
- 25 g double-concentrate tomato paste
- 1 garlic clove
- ½ onion (about 60 g)
- 2 sprigs parsley
- 1 tsp dried bouquet garni herbs
- 1 tsp four-spice mix
- 1 dab of chilli paste (optional)
- 20 g oil
- 200 ml water
- Salt, pepper
Method
- 1Par-cook the rice a few minutes in salted boiling water: it must stay very firm. Drain.
- 2Cut a lid off each tomato, hollow out with a spoon, reserving the pulp. Salt the insides and turn upside down to drain.
- 3Make the stuffing: mix the beef with finely chopped garlic, onion and parsley, the spices, tomato paste and salt.
- 4Fold the par-cooked rice into the stuffing.
- 5Preheat the oven to 180 °C (350 °F). Fill the tomatoes generously and replace the lids.
- 6Set in an oiled dish; spread the reserved pulp and the water around the tomatoes.
- 7Bake at 180 °C about 50 minutes, basting halfway with the pan juices.
- 8Serve hot, with the cooking juices.
Tips & tricks
- Choose fleshy, ribbed tomatoes (beefsteak or marmande) that hold their shape.
- Draining the salted tomatoes prevents a soggy stuffing.
- The pan juice is gold: spoon it over the rice.
Variations
- Veal-and-pork stuffing with a little smoked bacon, family style.
- With chopped pot-au-feu leftovers, as the dish was originally made.
Storage
2 days refrigerated — even better reheated.
Ingredient substitutions
- Eggs : apple sauce (50 g per egg) or 1 tbsp ground flaxseed + 3 tbsp water.
- Ground meat : cooked lentils, textured soy protein or chopped mushrooms.
What to serve it with
- A dressed green salad
- Fresh bread or a starchy side
- Roasted seasonal vegetables
- A wine matched to the dish (to taste)
Frequently asked questions
How long does it take to make "Stuffed Tomatoes with Beef and Rice"?
Allow about 30 min of prep and 50 min of cooking, i.e. 1 h 20 min in total for 4 servings.
Is this recipe easy to make?
Yes, it's an "Easy" recipe: perfect for beginners, with no special technique required.
Can I make "Stuffed Tomatoes with Beef and Rice" ahead and store it?
2 days refrigerated — even better reheated.
How many servings does this recipe make?
The quantities are for 4 servings. To adjust, simply multiply or divide the ingredients by the number of guests.
Similar recipes
Avis
Chargement des avis…
Recevez 3 nouvelles recettes chaque semaine
Des idées testées, faciles et de saison, directement dans votre boîte mail. Zéro spam, désinscription en un clic.