Stuffed tomatoes are the perfect weekend dish, when you’re willing to spend a bit of time in the kitchen while the oven does most of the work. We usually prepare them when tomatoes are ripe, at the end of spring and in summer, or as soon as you find real fleshy tomatoes that smell like crushed leaves. Here, the beef and veal stuffing gives a family-friendly, generous result without being heavy.
In the dish, the tomatoes become tender, almost confit on the edges, with a shiny and slightly wrinkled skin. The red-orange juice blends with olive oil, garlic, and herbs, and it frankly smells like Sunday cooking. The stuffing must remain tender, not compact, with that little scent of fresh parsley and cooked tomato that hits you as soon as you open the oven.
Why you’ll love this recipe
Ingredient Notes
Ripe tomatoes, ground meat, soaked bread, garlic, onion, and herbs: nothing complicated, but good seasoning is key.
- Tomatoes for stuffing : They serve both as a container and natural sauce, so you need ripe but firm tomatoes, heavy in hand and fragrant near the stem. Avoid overly soft tomatoes—they collapse in the oven and give too watery juice.
- Ground beef : It brings the bold flavor of the stuffing and a nice golden color after cooking. Choose beef that isn’t too lean, around 12-15% fat, otherwise the stuffing can become dry and grainy.
- Ground veal : It softens the beef and makes the stuffing more tender, with a finer texture in the mouth. If you can’t find it, replace it with ground turkey, but add a drizzle of olive oil to keep it moist.
- Bread soaked in milk : This is what prevents the stuffing from compacting like an overdone meatball. Use plain sandwich bread or leftover white bread without a hard crust, well soaked then lightly squeezed.
- Onion and garlic : They provide the aromatic base that perfumes the juice from the first minutes in the oven. Chop them finely to avoid raw bits that crunch in a tender stuffing.
- Parsley and Herbes de Provence : Parsley brings a green freshness, while Herbes de Provence give that warm oven-cooked perfume. If your herbs are very dry and dusty, use them sparingly or replace some with fresh thyme.
The tomatoes must release some water, it’s non-negotiable
Start by cutting the tops neatly, then hollow out the tomatoes with a spoon without piercing the skin. The recovered pulp is not waste—it will moisten the stuffing and enhance the cooked tomato flavor. Lightly salt the insides, turn the tomatoes upside down on paper towels, and let them rest while you prepare the rest. This short time makes all the difference: the tomatoes release some of their water, hold their shape better, and don’t turn the dish into a red pool. To the touch, they should remain firm, but you can already see their shiny, juicy flesh at the edges.
A good stuffing should never be packed
In a large bowl, mix the beef, veal, onion, garlic, soaked bread, egg, herbs, and chopped tomato pulp. Work it by hand or with a fork, but don’t crush it like dough. The goal is a moist, cohesive stuffing with little green flecks of parsley and a clear smell of fresh garlic. If it seems too firm, add a spoonful of tomato pulp or a splash of milk. If it’s too soft, a spoonful of breadcrumbs will firm it up without drying it out.
Fill generously, yes; cram the tomatoes, no
Place the tomatoes in an oiled dish, close enough together so they support each other during cooking. Fill them with the stuffing, forming a slight dome, but don’t press it down hard. Overly compact stuffing cooks unevenly and becomes dense, whereas we want a tender, almost juicy bite. Replace the tops, add a drizzle of olive oil and a small amount of water or pulp to the dish. At this point, the dish should already smell of raw tomato, crushed herbs, and fresh onion.
Slow cooking makes all the difference
Bake at 180°C and let cook for about 45 minutes, without rushing. The tomatoes should sink slightly, the tops brown in spots, and the juice begin to gently bubble in the bottom of the dish. If the top colors too quickly, loosely cover with a sheet of parchment paper—a burnt top with a cold center is pointless. Halfway through, baste with the pan juices to keep the stuffing shiny and flavorful. When done, a knife blade slides in without resistance, and the aroma becomes rounder, sweeter.
Resting before serving is a really good idea
Remove the dish from the oven and let the tomatoes rest a few minutes before serving. The stuffing relaxes, the juice settles, and the flavors settle instead of burning your tongue on the first forkful. Serve with white rice, steamed potatoes, or a crisp green salad to contrast with the melting tomato. Don’t forget to spoon the pan juices over the side—it’s often the best part. You get a simple, warm, fragrant plate with that mix of sweet tomato and tender meat that brings everyone back to the table.
Tips & Tricks
- Choose tomatoes of similar size so they cook at the same rate and all get that perfectly wrinkled skin.
- Don’t oversalt the stuffing before cooking, because the tomato and juice concentrate flavors in the oven; better to adjust at the table than end up with a salty stuffing.
- Add a thin layer of breadcrumbs only if the stuffing seems very moist, as it absorbs excess juice and gives a lightly golden surface.
- Prepare the dish a few hours ahead if you have time, because the garlic, herbs, and tomato perfume the stuffing better during a cold rest.
Can you prepare stuffed tomatoes in advance?
Yes, they can be prepared a few hours before cooking. Keep them chilled in their dish, then take them out 20 minutes before baking to avoid thermal shock.
How to avoid a dry stuffing?
The bread soaked in milk is the key detail that changes everything, as it retains moisture in the stuffing. Also avoid packing the meat too tightly into the tomatoes, otherwise it becomes compact when cooked.
Which tomatoes to choose for this recipe?
Choose large, ripe but firm tomatoes, heavy and fragrant. Overly soft tomatoes release too much water and don’t hold up well in the oven.
Can you replace ground veal?
Yes, you can use ground turkey or increase the amount of beef. If the chosen meat is lean, add a drizzle of olive oil or a bit more tomato pulp to keep the stuffing moist.
Can you freeze stuffed tomatoes?
Yes, once cooked and cooled, they freeze well in an airtight container. When reheating, use a gentle oven to preserve the melting texture of the tomato.
What to serve with stuffed tomatoes?
White rice remains the best choice if you want to enjoy the cooking juices. Steamed potatoes or a crisp green salad also work very well.
Stuffed tomatoes with minced beef and veal
French
Main course
Ripe tomatoes filled with a moist beef and veal stuffing, slow-baked with garlic, parsley, and Herbes de Provence. A simple, generous weekend dish that’s even better reheated.
Ingredients
- 8 large tomatoes for stuffing
- 300g ground beef
- 200g ground veal
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 slices sandwich bread
- 10cl milk
- 1 egg
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Herbes de Provence
- 2 tablespoons olive oil
- 2 tablespoons breadcrumbs, optional
- 1 teaspoon fine salt, to adjust
- 1/2 teaspoon black pepper, ground
Instructions
- 1Preheat the oven to 180°C.
- 2Wash the tomatoes, cut off the tops, and hollow them out gently with a spoon. Reserve the pulp, chop it roughly, then lightly salt the insides and turn them upside down on paper towels.
- 3Soak the bread in the milk for a few minutes, then squeeze lightly to remove excess.
- 4In a bowl, mix the ground beef, ground veal, onion, garlic, soaked bread, egg, parsley, Herbes de Provence, tomato pulp, salt, and pepper.
- 5Arrange the tomatoes in an oiled dish, fill them with the stuffing without packing, then replace the tops. Sprinkle with a little breadcrumbs if you want a more golden surface.
- 6Drizzle olive oil over the tomatoes and add a small amount of water to the dish.
- 7Bake for 45 minutes, until the tomatoes are tender and the stuffing is cooked through.
- 8Let rest for 5 minutes before serving with rice, steamed potatoes, or a green salad.
Notes
• Breadcrumbs are useful if the stuffing seems very moist, but they are not mandatory.
• For a lighter version, replace veal with ground turkey and add a little tomato pulp to keep it moist.
• Stuffed tomatoes keep for 2-3 days in the refrigerator in an airtight container.
• Nutritional values are estimated per serving, without accompaniments.
Nutrition Facts (per serving, estimated)
| 420 kcalCalories | 32gProtein | 18gCarbs | 25gFat |
