These Stuffed Tomatoes with Béchamel Sauce taste absolutely incredible! I just couldn’t get enough of them. Filled with a flavour-packed minced beef mixture and baked in a rich, creamy béchamel sauce, this dish combines the freshness of ripe tomatoes with the heartiness of seasoned beef and the indulgence of melted cheddar. It’s a perfect choice for a cosy family dinner or an impressive meal for guests.
You can find the full recipe with measurements at the end of the description, or simply tap the 'Jump to Recipe' button.
Simple Ingredients, Big Flavours
To create this mouthwatering recipe, you'll need just a few key ingredients: vine tomatoes, minced beef, red onion, olive oil, and a blend of spices including paprika, cumin, and sumac. These ingredients come together to create a filling that’s both hearty and aromatic. The béchamel sauce, made from butter, flour, milk, and a touch of cheddar, adds a creamy texture that complements the stuffed tomatoes beautifully.
Enjoy your delicious stuffed tomatoes, beautifully served and ready to be enjoyed.
Simple Steps for Perfect Stuffed Tomatoes with Béchamel Sauce
Making these stuffed tomatoes is straightforward and enjoyable. Start by slicing off the bottoms of the tomatoes and scooping out the flesh using a scoop or spoon.
Carefully scoop out the flesh from each tomato to make room for the filling.
Lightly salt the inside of the tomatoes and place them cut-side down on paper towels to drain any excess moisture.
Drain the tomatoes upside down on paper towels to remove excess moisture.
While the tomatoes are draining, mix the minced beef with the chopped tomato flesh, finely diced red onion, olive oil, and your chosen spices for a flavourful filling.
Combine the minced beef, chopped tomato flesh, and spices to create a flavourful filling for the tomatoes.
For the béchamel sauce,
melt the butter in a saucepan, then stir in the flour until smooth; this mixture is called a roux.
Stir the butter and flour together in a saucepan until smooth, forming the base of the béchamel sauce.
Gradually whisk in the milk, stirring continuously to prevent lumps.
Gradually add milk to the roux, whisking constantly to create a smooth béchamel sauce.
I like to flavour my béchamel with onion, bay leaf, and cloves, securing the bay leaf with the cloves so that it’s easy to discard later.
Secure the bay leaf to the onion with cloves for easy removal after cooking.
Once the sauce has thickened, remove the onion, bay leaf, and cloves, then add grated cheese, salt, and pepper. Mix until the cheese is fully melted.
The béchamel sauce is ready—creamy and smooth
Spread a layer of béchamel sauce in a baking dish. Stuff each tomato with the beef mixture and arrange them on top of the sauce. Sprinkle with extra cheddar cheese and cover each tomato with its bottom. Bake until the tomatoes are tender and the cheese is golden brown.
Arrange the stuffed tomatoes in the baking dish on top of the béchamel sauce.
Customising Your Stuffed Tomatoes with Béchamel Sauce
This recipe is highly adaptable. You can customise the spice levels to suit your preference or experiment with different cheeses. For a twist, try using Gruyère or mozzarella instead of cheddar. This dish can easily be tailored to your taste and offers a delightful variation each time you make it.
This stuffed tomatoes recipe is sure to become a family favourite. Serve it with a side of rice or some warm crusty bread for a complete, comforting meal. Happy cooking!
Prep Time: 20 minsCook Time: 35 minsTotal Time: 55 mins
Servings4
Best Season
Winter, Fall
Description
These tender vine tomatoes are filled with a hearty minced beef mixture, then nestled into a creamy béchamel sauce and baked until golden. This comforting dish, topped with melted cheddar, is perfect for a cosy meal and pairs wonderfully with rice or crusty bread.
Ingredients
For the Tomatoes:
900g vine tomatoes
150g minced beef
1 red onion (finely chopped)
1tbsp olive oil
1tsp paprika
1tsp cumin
1tsp sumac
Salt and pepper (to taste)
1bunch coriander (chopped)
50g cheddar cheese (grated, for topping)
For the Béchamel Sauce:
20g butter
1tbsp plain flour
250milk milk
1 small onion
2 cloves
1 bay leaf
40g cheddar cheese (grated)
Salt and pepper (to taste)
For Garnish:
Chopped coriander
Instructions
Cut out the bottom of each tomato and scoop out the flesh. Lightly salt the tomatoes and place them upside down on paper towels to drain.
Chop the tomato flesh and drain it in a sieve to remove excess moisture. Mix the drained tomato flesh with minced beef, finely chopped onion, olive oil, paprika, cumin, sumac, and chopped coriander. Season with salt and pepper.
In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until combined. Gradually add the milk, whisking continuously to prevent lumps. Add the onion, cloves, and bay leaf. Cook on low heat, stirring frequently, until the sauce thickens. Remove from heat, discard the onion, cloves, and bay leaf, and stir in the grated cheddar cheese. Season with salt and pepper until smooth and the cheese is melted.
Preheat the oven to 200°C (fan). Spread the béchamel sauce evenly in a 20x20cm baking dish. Stuff each tomato with the beef mixture and place them on top of the béchamel sauce. Sprinkle the tops with grated cheddar cheese and cover each tomato with its cut-out bottom.
Bake for 30-40 minutes, or until the tomatoes are tender and the cheese is golden. Garnish with chopped coriander and serve with rice or crusty bread.
Draining Tomatoes: Ensure the tomatoes are well-drained after salting to avoid excess moisture. This step is crucial for a well-textured final dish and prevents the béchamel sauce from becoming too watery.
Handling Lumps in Béchamel Sauce: If you encounter lumps while making the béchamel sauce, whisk continuously to smooth them out. If lumps persist, pass the sauce through a fine sieve to achieve a silky, smooth consistency.
Cheese Variations: For a different flavour, try using Gruyère or mozzarella instead of cheddar. These cheeses will add unique tastes and textures to your dish.
Spice Adjustment: Adjust the spices according to your preference. For extra heat, consider adding a pinch of chilli powder or cayenne pepper to the beef mixture.
Baking Tip: Ensure the béchamel sauce is evenly spread in the baking dish to ensure all the tomatoes are well-cooked and infused with the creamy sauce.
Resting Time: Allow the baked tomatoes to rest for a few minutes after removing them from the oven. This helps the béchamel sauce to set slightly, making the dish easier to serve.
