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Savoury Stuffed Cœur de bœuf Tomatoes

Savoury Stuffed Cœur de bœuf Tomatoes

Appetizers | Easy | 1 hour
Appetizers
Easy
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Recipe details

Ingredients

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Directions

  1. Preheat oven to 190°C (375°F).
  2. Cut a 1 cm (1/2") slice off the top of each tomato. Reserve tops. Hollow out tomatoes, keeping the outside and bottom fully intact. Heat a large skillet over medium-high heat and sauté the meat for about 5 minutes or until fully cooked, breaking up any clumps.
  3. Drain the fat and reserve the meat. Meanwhile, combine rice, garlic, broth and canned tomatoes and their juice in a small saucepan and bring to a boil over high heat.
  4. Quickly cover and remove from the heat. Let sit for 6 to 7 minutes or until rice is tender. In a large bowl combine the cooked meat, coriander, cinnamon, currants, pine nuts and salt with the rice mixture, and mix well. Season with cayenne or hot sauce to taste.
  5. Loosely stuff each tomato with about 125 ml (½ cup) of the rice mixture, dividing evenly. Do not overstuff the tomatoes. Lightly spray a 23 cm x 33 cm (9" x 13") glass baking pan with pan spray and arrange the tomatoes in the pan.
  6. Bake in preheated oven for 20 minutes. Place the reserved tops on the tomatoes and bake for another 10 minutes.

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