Stuffed tomatoes topped with bechamel sauce


  • Tomatoes 6 -7 items medium sized
  • Minced beef 400 gr
  • Onion 1 1/2 finely chopped
  • White wine 1/2 cup
  • Olive oil 1/2 cup and 2 tablespoons
  • Toasted bread crumbled 3 tablespoons
  • Grated cheese 100 gr
  • Salt - pepper
  • Sugar 1 teaspoon
  • Tomato paste 1/2 teaspoon
  • Mint or basil grated 1 teaspoon
  • Water
For the bechamel
  • Milk 2 cups
  • All-purpose flour 4 tablespoons
  • Eggs 2 items only the yolk
  • Nutmeg 1/2 teaspoon
  • Salt - pepper
  • Margarine 2 κουτάλια της σούπας
  • Grated cheese 2 tablespoon


Wash the tomatoes,slice the tops of the tomatoes removing a layer so as to form a top and remove the pulp from inside the tomatoes,put the pulp in a blender to chop it finely.Line the tomatoes into a roasting pan and season with salt.Peel and chop finely the onion.In a swallow pan heat half cup of olive oil,add the minced beef and saute,add the onion and continue sauteing,add salt-pepper,stir,pour the wine and stir until evaporated,add the blended tomato pulp,the tomato paste,the sugar and a little water.Cover the pan,turn the heat down and boil for 15 minutes approximately.Add the mint or the basil.Remove from heat,let it cool and add the crumbled toast bread and the grated cheese,stir until all the ingredients combine.

For the bechamel sauce : In a deep pan heat the margarine,add the flour and whisk until golden,add the milk,salt -pepper and whisk quickly until thickens and not stick in the pan.Remove from heat,let it cool,add the egg yolks,the nutmeg,the grated cheese and stir well.

Stuff the tomatoes with the minced meat mixture and before topping the tomatoes spoon a level tablespoon on top of each tomato.Place the top you cut on each tomato and line them into a roasting pan.Add a little water in the roasting pan(during baking add some extra water if necessary)with 2 tablespoons of olive oil,cover the roasting pan with tin foil and bake in preheated oven at 180 degrees for 25 minutes approximately.Then remove the foil and bake until brown,top each tomato with bechamel sauce.Sprinkle with grated cheese and continue baking until the bechamel sauce browns.Remove from the oven,let them cool slightly and serve.


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