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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425°F | 2. Cut off the tops of the tomatoes and use a spoon to remove the flesh and seeds (reserve these). Place the tomatoes upside down on a baking tray so that the juices drain out. | 3. Fry the shallots and ground beef in a little oil until cooked through. | 4. Add the flesh from the tomatoes, the white wine, thyme and bay leaf and reduce the liquid by two thirds. | 5. When the mince has reduced, stir in the garlic paste, the tomato paste and chili powder. | 6. Spoon some of the cold mashed potato into each of the hollowed tomatoes and then pour in the beef mixture. Top with slices of the cheese and bake in the oven for 10-15 minutes. | 7. Serve garnished with some of the beef stuffing and drizzle the juices from the pan over the tomatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	2			65.52	14.1596	3.2032	0.728
shallot	2		chopped	230.4	53.76	8.0	0.32
beef	7	ounces	ground	392.92400000000004	0.0	38.5383	25.2622
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
white wine	1/2	cup		-	-	-	-
thyme	1	sprig		-	-	-	-
bay leaf	1			-	-	-	-
garlic paste	1	teaspoon		-	-	-	-
tomato paste	1	teaspoon		4.51	1.04	0.2376	0.0258
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
potato	7	ounces	mashed	152.8038	34.7083	4.0682	0.1786
cheddar cheese	8	slices		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.