Stuffed tomato with veal (lactose free)

Ingredients

• 6 pcs Medium vine tomatoes
• 1 pcs Onion, finely chopped
• 260 g Minced veal
• 2 clove Garlic, peeled
• 130 g Ricotta, lactose free
• 2 tbsp Tomato paste
• 2 tbsp Tomato sauce
• 5 tbsp Extra virgin olive oil
• 1 tbsp Parsley, fresh, chopped
• 1 tbsp Tarragon
• 1 tbsp Thyme, fresh, chopped
• 1 tbsp Rosemary, chopped
• 2 pinch Salt to taste

Method

1. Preheat oven to 150°C
2. Cut out the top of each tomato and carefully remove the flesh without cutting the bottom. Sprinkle some salt in the insides.
3. Place the tomato flesh, onion, and the garlic in a blender to make a purée.
4. In a mixing bowl, combine the ricotta with all the herbs and add the whole egg.
5. Season with salt and pepper then mix in the ground veal.
6. Add the purée and set aside.
7. Carefully place the tomatoes on a casserole dish and spoon the veal mixture into the tomatoes, replace the tops and drizzle with olive oil.
8. Pour a cup of water on the casserole dish and bake for around 1.5 hours. The tomatoes should be caramelised.
9. You are ready to serve!