Classic French Stuffed Tomatoes

Steps

1. 1

   Preheat the oven to 190°C/375°F. Slice the tops off the tomatoes and hollow them out carefully. Lightly salt the insides and turn them upside down for 10 minutes to drain.

2. 2

   Soak the breadcrumbs in the milk. Meanwhile, cook the chopped onion and garlic in 1 tablespoon of olive oil until soft.

3. 3

   Mix the pork and beef with the soaked breadcrumbs, onion, garlic, parsley, egg, salt, and pepper. The filling should stay tender rather than dense.

4. 4

   Stuff the tomatoes, replace their tops, and arrange them in an oiled baking dish. Drizzle with the remaining olive oil.

5. 5

   Bake for 40 to 45 minutes, until the tomatoes are soft and the filling is fully cooked. Let them rest for 5 minutes before serving.