Ingredients • 4 tomatoes • 500 g minced beef • 150 g Arborio rice (or other short-grain white rice) • 4 tbsp. breadcrumbs • 1 shallot • 1 garlic clove • 1/2 bunch of parsley • Milk • Olive oil • Salt, pepper
Preparation Preheat the oven to 180 ° C. Wash the tomatoes and cut a thin slice off the top of each tomato. Scoop out the pulp without piercing the bottom and set aside. Cook the rice in a medium saucepan of boiling salted water, stirring periodically, until just cooked through, about 10 minutes. Drain. Rinse the rice under cold running water. Set the rice aside. Rinse the parsley, thin it out and chop it. Peel the shallot and garlic and chop them. Mix the ground beef with the rice, shallot, garlic and parsley. Season with salt and pepper. Stuff the tomatoes with this stuffing and place them in a gratin dish. Drizzle olive oil over it and sprinkle with the breadcrumbs. Put the tomato-tops back on the tomatoes and cook for 30 minutes. Serve with a fresh salad.