Stuffed Tomatoes with a Middle Eastern Twist

Ingredients (for 3 servings)

6-7 large tomatoes

250 g ground beef

1 medium onion, roughly diced

1 Tbsp minced parsley

1/2 tsp cinnamon powder

2 cloves

3 Tbsp ground Parmesan cheese

5 cl red wine

Salt

Pepper

1 tsp coconut oil

Olive oil

Instructions

Start by preheating the oven to 180° C.

Take the tomatoes and cut the heads off, approx. 5 mm thick. Use a spoon or a knife to remove insides and put aside in a separate bowl.

Take a baking dish and coat with olive oil. Put the tomatoes in the dish and set aside for later.

Take a frying pan, heat the coconut butter in it and saute the onion in it. Add ground beef, saute for a bit and deglaze with wine.

Add cinnamon, cloves and parsley and stir until the wine evaporates a bit. Add the insides of the tomatoes previously removed and cook for 5 minutes, or until the liquid is reduced to a least half. Add salt and pepper to taste.

Remove from heat. With the help of a spoon, fill the tomatoes trying to avoid adding excessive amounts of liquid. 

Top off with Parmesan and cover tomatoes with their heads.

Bake for approx. 20 min.

Cool slightly before serving.