Roasted Stuffed Tomatoes

PREPARATION

1. Cut the top part of the tomatoes and set aside. Carefully remove most of the flesh of the tomatoes with a teaspoon, being careful not to break the tomatoes. Finely chop the removed flesh and save all the juices. 
2. In a large skillet over medium-low heat, heat 2 tablespoons of olive oil, add onions and garlic, and sauté for about 10 seconds, add red wine and reduce the liquid to 25%. 
3. Add Redefine Mince Beef, cinnamon, and tomato paste to the skillet, and sauté over high heat while breaking it apart until it browns, about 5 minutes. You can refer to the package instructions for guidance. 
4. Add honey, red wine, capers, and vegetable broth. Season generously with salt and black pepper. Stir in the breadcrumbs and herbs, then remove from heat. 
5. Fill the tomatoes with the mince beef mixture and cover them with the saved tomato tops. Arrange them in a wide and deep pot. 
6. Pour 2 cups of water into the pot, adding the chopped tomato flesh and additional mince beef mixture. Cover the pot, bring it to a boil, and then simmer for about 20 minutes over low heat. 
7. It’s recommended to serve with sautéed green beans. Serve warm. 
8. Enjoy your meal!