Mince with olives and tomatoes
Peel the tomatoes: lightly score a cross in the skin of the base of each tomato and place them in boiling water for 1 minute. The skin near the cross will start to loosen and curl, thereby making it much easier to peel away. Place the peeled tomatoes, rounded side up, in an ovenproof dish.
Finely chop the chives, leaf parsley and olives. Stir in with the mince. Add the mustard and season to taste with salt and pepper. Knead the meat mixture well. Form 4 meatballs and place them next to the tomatoes.
Place a small 1 cm cut on the top of each tomato and insert a sprig of rosemary. Slice the lime in wedges and arrange the pieces between the mince and the tomatoes. Drizzle the tomatoes with a little olive oil and season to taste with salt and pepper.
Preheat the oven to 180 °C and bake for 25 minutes. Sprinkle with chopped olives before serving, if desired.
- 100 grams olives, pitted
- 400 grams mince
- 4 tomatoes
- 20 grams chives
- 20 grams leaf parsley
- 4 sprigs of rosemary
- 2 tablespoons of mustard (mild)