Rectangular gratin dish Stuffed beef tomatoes




30 min.

Baking Time

35 min.
  • Pre-heat the oven to 200° C (convection heat).
  • Remove the tops from the tomatoes and scoop out the flesh. Chop up the flesh and set aside. Cut the bread roll into small pieces, add to a bowl and pour water over it.
  • Pluck and chop the leaves from the sprigs of rosemary and thyme. Finely dice the onion, press the garlic through the garlic press onto the minced beef.
  • Knead the minced beef with the bread roll, egg, onions, spices and herbs. Cube the Feta cheese and fold in. Fill the tomatoes with the mixture, replace the tops.
  • Grease the oven dish with olive oil and add the stuffed tomatoes. Add the chopped tomato flesh and 2 herb sprigs to the mold and cook in the oven slowly for 35 min on a medium rack.
  • Wash the mint, pluck the leaves from the stems and chop. Mix with yogurt, add salt.
  • Arrange the tomatoes with the roasting juice and mint yogurt sauce. Serve with boiled rice.

4 very large beef tomatoes or 8 smaller ones

400 g minced beef

1 bread roll from the previous day

1 egg

1 small onion

1 garlic clove

1/2 tsp cumin

1 pinch Cayenne pepper ground

2 sprigs thyme

2 sprigs rosemary, salt, pepper

100 g Feta cheese

Olive oil to grease the mold

125 g yogurt

3 sprigs mint