Belgian baked stuffed tomatoes recipe with minced beef, with golden fries and a crisp green salad!
Peel and chop the onion and garlic. Add them together with the olive oil and bay leaves to a large saucepan. Season with some pepper and salt.
Place the pan over medium-high heat until hot. Then fry the onion and garlic for 8 minutes until soft. Stir regularly. Then let the fried onion and garlic cool down fully. In the meantime slice the top off the tomatoes and empty them using a tablespoon.
You can keep the seeds and tomato meat for another recipe. Remove the bay leaves. Then add the minced meat, dried herbs, tomato paste, fresh parsley and breadcrumbs. Season with some pepper and salt.
Then knead the mince well for 3 minutes.
Remove the mince from the bowl and divide it into 4 pieces. Roll them into large meatballs and then stuff them in the emptied tomatoes.
Place the dish in a preheated oven at 356°F (180°C) for 30 minutes. Then turn the oven off, place some tinfoil on top and let the tomatoes in the cooling oven for another 30 minutes. Serve hot.