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Stuffed Tomatoes


Image of Stuffed Tomatoes taken for the Beer Institute. Recipe was created by Chef Laurent Aubel.


  • 4 large ripe tomatoes
  • ½ lb. pork, ground
  • ½ lb. veal, ground
  • 2 shallots, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 small carrot, peeled and cut into small cubes
  • ½ celery stalk, cut into small cubes
  • 1 Tbsp. tomato paste
  • 2 sprigs of fresh thyme, finely chopped
  • 2 bay leaves
  • 4 tsp. white rice, uncooked
  • ¾ cup lager beer
  • ¾ cup veal or chicken stock
  • 1 Tbsp. extra-virgin olive oil
  • Salt and pepper


Preheat oven to 320 degrees F.

Horizontally, remove the tops of four large tomatoes and spoon out pulp and seeds. Set top pieces aside.  In a bowl, combine minced pork and veal, garlic, shallots, carrots, celery, thyme, tomato paste, salt and pepper. Mix until all the ingredients are well combined.

Fill each tomato with 1 teaspoon of white rice, then add meat mixture. Do not overfill but place tomato top on each one for baking.  Heat olive oil in a Dutch oven over medium heat.  Add tomatoes and sear bottoms for approximately 5 minutes.  Add bay leaves, beer, and stock bringing it to a boil.  Remove from heat and place in oven.  Bake for 45 minutes.