Stuffed Tomatoes In 'Papillote
|Minced beef||200 Gram|
|Parmesan cheese||50 Gram|
|Crustless bread||50 Gram|
|Tomatoes||6 (Good Quality)|
|Potatoes||2 , parboiled|
|Garlic||1 Clove (5 gm)|
|Herb de provence||1 Tablespoon (Provencal Herbs)|
|Fresh herbs||3 Tablespoon|
|Olive oil||50 Milliliter (5 Centiliter)|
Cut the heads off the tomatoes and keep them as they will be used as covers.
Remove the seeds and tomato flesh.
Chop the ham, bread, shallot and garlic.
Pan-fry the shallot with olive oil.
Add garlic and minced beef.
Stir-fry until the meat turns brown.
Remove from heat and add salt, pepper, herbs, ham, Parmesan cheese, bread and egg.
Fill the tomatoes with this mixture and cover them with the tomato heads.
Skin and slice the par-boiled potatoes.
Prepare 6 pieces of tin foil for the 'papillote'.
Put one slice of potato in the middle of the foil, with one tomato on top.
Close the papillote and cook in the oven at a temperature of 180°C for about 40 minutes