Servings: 4
Ingredients
Tomatoes
- 4 tomatoes medium, very firm
Stuffing
- 250 g sausage meat
- 250 g ground meat
- 1 onion chopped
- 1 clove garlic chopped
- fresh parsley chopped
- 1 pinch salt
- 1 pinch pepper
For the dish
- fresh thyme
- 1 knob butter
Procédé
Prepare the stuffing
- Lightly brown the sausage meat in a skillet, then do the same with the ground meat.250 g sausage meat, 250 g ground meat
- Transfer both meats to a mixing bowl.
- Peel and finely chop the onion and garlic.1 onion, 1 clove garlic
- Add half the onion, the garlic, the salt, the pepper, and a little parsley, then mix until the stuffing is evenly combined.fresh parsley, 1 pinch salt, 1 pinch pepper
Assemble
- Slice the tops off the tomatoes. Scoop out the flesh with a spoon and reserve it, then season the insides with salt and pepper.4 tomatoes
- Fill the tomatoes with the stuffing, packing it in firmly, then replace the tops.
- Arrange the tomatoes in an air fryer-safe dish, leaving a little space between them. Scatter the remaining onion and the reserved tomato flesh around them, sprinkle with thyme, and top each tomato with a small knob of butter.fresh thyme, 1 knob butter
Cook in the air fryer
- Preheat the air fryer to 160 °C.
- Place the dish in the basket and cook for 40 to 45 minutes at 160 °C.
- Check that the tomatoes are tender and the stuffing is golden on top.
Finish
- Remove the dish and let it rest for a few minutes before serving, ideally 5 minutes.
- Serve with rice, pasta, or a green salad.
Notes
- Choose very firm tomatoes, ideally slightly underripe, so they hold their shape better during cooking.
- After hollowing out the tomatoes, salt the insides and place them upside down on paper towels for 10 minutes to draw out excess moisture.
- Pre-cooking the meats in a skillet is essential: it gives you a flavorful stuffing that cooks through without overcooking the tomatoes.
- Use a dish that fits inside the basket with space for air to circulate all around it (glass, ceramic, or an aluminum tray that can withstand 200 °C), and check the height so it doesn't touch the heating element.
- For a quicker variation, cook at 180 °C for about 25 minutes (depending on the size of the tomatoes) for a more deeply browned stuffing and firmer tomatoes.
- For a gratinéed top, sprinkle the stuffing with a little breadcrumbs or Parmesan (the butter helps it brown nicely).
- Storage: 2 to 3 days in the refrigerator or up to 2 months in the freezer. Reheating: 3 to 5 minutes at 180 °C (from the fridge) or 10 to 12 minutes at 160 °C (from frozen), covering with aluminum foil at first.
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