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Stuffed Tomatoes "Hubertus"

4 servings

Ingredients

• Tomatoes (medium, firm) (nach Bedarf)
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• Mushrooms or fungi (nach Bedarf)
• Onion (nach Bedarf)
• Parsley (nach Bedarf)
• Oil (nach Bedarf)
• Veal liver (nach Bedarf)
• Tomato paste (nach Bedarf)
• Red wine (nach Bedarf)
• butter (nach Bedarf)
• Parmesan (grated) (nach Bedarf)
• 1 Stk Egg (hard boiled)

Instructions

1. Cut medium, firm tomatoes at the top and hollow them out.
2. Salt and pepper inside.
3. Finely chop mushrooms (or other fungi), onion and parsley and sauté translucent in hot oil.
4. Cut veal liver into small cubes, add and roast together.
5. Add some tomato paste and red wine and let the mixture reduce until thick.
6. Fill the finished filling into the tomatoes.
7. Spread butter flakes and grated Parmesan over.
8. Place tomatoes side by side in an ovenproof dish and bake in the oven with strong top heat.
9. Finely chop hard-boiled egg and parsley and sprinkle over the tomatoes before serving.

Based on a cookbook by Hans Hofer (1964), adapted with AI.