Tomato and mince bake

Quick, easy and perfect for hungry kids!
recipe, tomato, mince, savoury
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Recipe from: 08 July 2015
Preparation time: 30 min
Cooking time: 30 min - 40 min


  • 1
    onion, finely chopped
  • 10
    capers, finely chopped
  • 500
    beef mince
  • 5
    tomato paste
  • 2.5
    dried oregano
  • salt and freshly ground black pepper
  • 1
    egg, beaten
  • 30
    cake flour
  • 750
    cherry tomatoes
  • handful
    fresh sweet basil
  • 125
    mozzarella, diced
  • 200
    Emmental, grated
Servings: Change Serving


Oven Temperature 200°C.

Mix the onion, capers, mince, tomato paste, oregano, seasoning, eggs and flour in a mixing bowl with a fork. Spoon into a greased, 26cm spring-form tin or ovenproof dish, and level the top.

Halve the cherry tomatoes; mix with the sweet basil and mozzarella, spoon over the minced meat and season. Sprinkle over the Emmental and bake for 35 to 40 minutes. Slice with a bread knife and serve with chips or mashed potatoes and a salad.

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Read more on: recipe  |  beef  |  tomato


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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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