Servings : 4
Preparation : 20 minutes
Cooking time : 60 minutes
Ingredients
- 6 vine tomatoes
- 125 ml (1/2 cup) wheat semolina
- 30 ml (2 tbsp) butter
- 450 g (1 lb) sausage meat
- 120 ml (8 tbsp) olive oil
- 1 clove garlic, chopped
- 125 ml (1/2 cup) crumbled feta cheese
- 1/2 bunch of parsley, chopped
- 60 ml (4 tbsp) balsamic vinegar
- 125 ml (1/2 cup) panko breadcrumbs
- 1 zucchini, diced
- 1 red pepper, diced
- Salt and pepper to taste
Preparation
- Preheat oven, center rack, to 190°C (375°F).
- Cut the tomatoes to remove a top, which will not be used in the recipe.
- Using a spoon, scoop out each tomato and keep the removed flesh.
- In a bowl, pour the wheat semolina, add 125 ml (1/2 cup) of boiling water, 1 cube of butter, cover with cling film and let stand for 5 minutes.
- In a hot pan, brown the sausage meat in a little oil for 2 to 3 minutes.
- Add the tomato flesh and garlic, mix everything together and continue cooking over high heat for 5 minutes.
- Check the seasoning.
- In a bowl, mix the sausage meat mixture with the feta, parsley, balsamic vinegar and wheat semolina.
- Stuff each tomato with the prepared mixture and cover the top with panko breadcrumbs.
- In a dish, arrange the stuffed tomatoes, spread the diced zucchini and peppers around them, spread the remaining olive oil over them, then add a little salt and pepper. Bake for 45 minutes.
