18 December 2012,02:47 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Cut off the top of the tomatoes and scrape out the insides with a spoon. Put the tomatoes onto kitchen paper with the cut side facing downwards.
  • Heat the oil and glaze the diced onion in it. Add the spinach and steam for about 3-5 minutes.
  • Heat the butter and fry the diced liver in it for about 2-3 minutes, stirring constantly. Spice with salt and pepper.
  • Mix the diced tomatoes with the spinach, the liver, the breadcrumbs, the egg and the Parmesan cheese.
  • Stuff the mixture into the tomatoes and put them onto a sufficiently large piece of aluminium foil greased with oil. Fold the aluminium foil into a package and place it in the embers.
  • Grill the tomatoes for about 10-15 minutes, take them out of the foil, garnish with herbs and serve immediately.


  • 750 grams beef tomatoes, washed, Dice the top and the pulp
  • 500 grams spinach, washed and shake off the excess liquid
  • 250 grams poultry liver, washed, dried and diced
  • 1 onion, peeled and diced
  • 2 tablespoon grated Parmesan cheese
  • 1 tablespoon Sesame oil
  • 3 teaspoon gourmet butter
  • 3 tablespoon breadcrumbs
  • 1 egg
  • Sesame oil for greasing
  • Pepper and Salt, to taste
  • Herbs for garnishing

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