Stuffed Tomatoes

This recipe can be made with lean beef veal or chicken mince.



100g lean Beef mince (can substitute with veal or chicken breast mince)

2 Tomatoes

1 clove Garlic, minced

1 Tbsp Parsley, chopped

1 Tbsp Oregano, chopped




  1. Preheat the oven to 230°C (450°F)
  2. Cut the top off the tomatoes, scoop out the center
  3. Chop the scooped tomato flesh
  4. Cook the mince meat, chopped tomato, garlic, parsley and oregano for 3 or 4 minutes
  5. Add salt and pepper, remove from heat
  6. Fill the Tomato shells with the mince mixture and place the cut off 'top' of the tomato back on
  7. Place on baking tray and cook in the oven for 10 – 15 minutes
  8. Serve hot