Isle of Wight Stuffed Tomatoes

Beef tomatoes stuffed with lamb mince and mushrooms, served with a rich, homemade garlic and tomato sauce.

Healthy Lamb Main Course Tomatoes Gluten-Free Option Oven Baked

Estimated Nutrition

Calories

484.1

kcal / serving

2420.5 kcal total

Carbs

11.2g

per serving

55.8 g total

Fat

39.1g

per serving

195.4 g total

Protein

22g

per serving

110.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

Breadcrumbs

Fresh

Meat

500

Lamb Mince

NutsSeeds

tbsp

Tarragon

Fresh, chopped

Salt

To taste

Black Pepper

Freshly ground, to taste

cloves

Garlic

Finely chopped

OilsFats

Olive Oil

For drizzling

Rapeseed Oil

Vegetables

piece

Beef Tomatoes

Large, tops sliced off and centers scooped out

piece

Shallot

Finely chopped

300

Button Mushrooms

Finely chopped

piece

Tomatoes

Medium, preferably Island Beauty, quartered

Method

Preheat the oven to 200°C or prepare a barbecue.

Slice the tops off the beef tomatoes and scoop out the flesh and seeds into a saucepan.

Mix the shallot, lamb, breadcrumbs, mushrooms, and tarragon in a bowl and season well.

Fill the beef tomatoes with the lamb mixture, drizzle with oil, and replace the lids.

Bake in the oven or barbecue for 10 to 15 minutes until the meat is cooked through.

Combine the medium tomatoes, oil, and garlic with the reserved tomato flesh in the saucepan.

Season the sauce, bring to a boil, and simmer for 10 minutes.

Place the stuffed tomatoes on a platter and serve with the sauce drizzled around them.