Stuffed tomatoes

1 serving


Wash the tomato fruits, cut the caps from above, carefully remove the core. Fill with mince, but not to the very top, because when extinguishing, the liquid will overflow over the edges. Cover tomatoes with lids. Then fold into a saucepan, put the pieces of speck in and put out slightly. Wipe the cores removed from the fruits through a sieve and prepare tomato sauce from them on the broth. Pour tomatoes with this sauce and simmer until tender.