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Tomatoes stuffed with veal Parmigiana
Tomatoes stuffed with veal Parmigiana

Tomatoes stuffed with veal Parmigiana

Preparation 15 min
Cooking time 25 min
Servings 6


  • 45 ml (3 tbsp) olive oil
  • 160 ml (2/3 cup) onion, thinly sliced
  • 2 garlic cloves, minced
  • 500 g (1 lb) lean ground veal
  • Salt and freshly ground black pepper
  • 250 ml (1 cup) white wine
  • 10 ml (2 tsp) fresh oregano, chopped
  • 5 ml (1 tsp) fresh rosemary, chopped
  • 10 ml (2 tsp) tomato paste
  • 2 eggs
  • 125 ml (1/2 cup) breadcrumbs
  • 100 ml (5 heaping tbsp) Parmigiano-Reggiano cheese, grated
  • 6 large tomatoes, not too ripe


  1. Preheat the oven to 190°C (375°F).
  2. In a skillet, heat 30 ml (2 tbsp) of olive oil over medium-high heat.
  3. Cook the onions, without browning, for 3 to 4 minutes.
  4. Add the garlic and cook for another minute, stirring constantly.
  5. Add the ground veal.
  6. Season with salt and pepper.
  7. Brown for 2 to 3 minutes, pulling the meat apart.
  8. Off the heat, remove the excess fat.
  9. Place the meat back on the heat and add the white wine.
  10. Add the fresh herbs and tomato paste.
  11. Cook for about 5 minutes, stirring frequently, until the white wine has completely evaporated.
  12. Meanwhile, cut the tops off the tomatoes and keep the caps.
  13. With a paring knife and a spoon, core the tomatoes.
  14. Season the insides with salt and pepper.
  15. Place on a dish, open side down.
  16. Drain for at least 5 minutes.
  17. Off the heat, add the eggs, breadcrumbs and cheese to the veal mixture.
  18. Stir until well combined.
  19. Stuff the tomatoes without pressing down on the meat too much.
  20. Place the caps on top of the tomatoes.
  21. Place the stuffed tomatoes in an oven-safe dish. Drizzle with the remaining olive oil.
  22. Place in the oven and cook for 10 to 12 minutes, until the tomatoes are soft, but not to the point of bursting.
  23. Serve immediately.
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