Provence style stuffed tomatoes (gone wrong!)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

Cut the tops off the large tomatoes, leaving some flesh inside.

Sprinkle salt inside the tomatoes and place them upside down to allow juice to drain.

Prepare the stuffing with a mix of pork, chicken, and beef, adding salt and parsley.

Incorporate duck set of mushrooms and some flesh from the tomatoes into the stuffing.

Add Madera to the stuffing mixture and mix well by hand.

Taste the stuffing and adjust seasoning with garlic and black pepper.

Stuff the tomatoes with about 3-4 tablespoons of the stuffing.

Top the stuffed tomatoes with breadcrumbs and place them in a buttered dish.

Drizzle olive oil over the stuffed tomatoes and add a slice of butter on top.

Bake the tomatoes in the oven at 356°F (180°C) for 20-25 minutes without the tops.

Prepare a sauce by frying leftover lamb cutlets, then deglaze with tomato juice and add vegetable stock.

Simmer the sauce while the tomatoes are baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens