Baked tomatoes with meat in foil
Composition / ingredients
6
Servings:
Step-by-step cooking
Step 1:
Ingredients.
Step 2:
Wash the meat.
Step 3:
Boil.
Step 4:
Separate from the bones.
Step 5:
Scroll through m/r...
Step 6:
Add pepper and herbs.
Step 7:
Onion and bacon...
Step 8:
... fry.
Step 9:
Add minced meat.
Step 10:
Wash tomatoes.
Step 11:
Remove the core.
Step 12:
Make a recess.
Step 13:
Rub the pulp...
Step 14:
... and chesnik.
Step 15:
Add to minced meat.
Step 16:
Add greens...
Step 17:
... and a raw egg.
Step 18:
Season tomatoes...
Step 19:
... with minced meat and mayonnaise.
Step 20:
Wrap in foil.
Step 21:
Put in the oven.
Step 22:
Bake...
Step 23:
... until golden brown.
Step 24:
Step 25:
We need to cook minced meat.
Meat (it is better to take meat on bones, it is juicier than sirloin) should be washed and boiled until tender, add salt.
Pass boiled meat, some fresh herbs and hot pepper through a meat grinder.
Fry the onion in lard or vegetable oil, add the minced meat, stir, fry for 5 minutes.
Prepare tomatoes: cut off the tops with a knife. Make a recess first using a knife, and then with a spoon.
Chop the resulting tomato pulp and garlic on a grater and add to the minced meat. Boil for 3 minutes, cool. Add the chopped remaining greens and egg, mix.
Tomato baskets, add a little salt, fill with minced meat and anoint with melted cheese on top.
Wrap the stuffed tomatoes in foil, leaving a ”window” on top, put them in a heat-resistant mold and bake in a preheated oven at 180 C. After 50 minutes, get the tomatoes, open the ”window” in foil, return them to the oven and brown for 10-15 minutes.
Meat (it is better to take meat on bones, it is juicier than sirloin) should be washed and boiled until tender, add salt.
Pass boiled meat, some fresh herbs and hot pepper through a meat grinder.
Fry the onion in lard or vegetable oil, add the minced meat, stir, fry for 5 minutes.
Prepare tomatoes: cut off the tops with a knife. Make a recess first using a knife, and then with a spoon.
Chop the resulting tomato pulp and garlic on a grater and add to the minced meat. Boil for 3 minutes, cool. Add the chopped remaining greens and egg, mix.
Tomato baskets, add a little salt, fill with minced meat and anoint with melted cheese on top.
Wrap the stuffed tomatoes in foil, leaving a ”window” on top, put them in a heat-resistant mold and bake in a preheated oven at 180 C. After 50 minutes, get the tomatoes, open the ”window” in foil, return them to the oven and brown for 10-15 minutes.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Lard - 797 kcal/100g
- Spy - 658 kcal/100g
- Garlic - 143 kcal/100g
- Processed cheese with 60 % fat content - 354 kcal/100g
- Processed cheese with 45% fat content - 294 kcal/100g
- Cheese "megle" - 590 kcal/100g
- Tartar cheese - 348 kcal/100g
- Cheese "cheese "shavru" (goat) - 173 kcal/100g
- Viola cheese - 307 kcal/100g
- Hot capsicum - 40 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Table salt - 0 kcal/100g
