Savory Stuffed Tomatoes
Yet another tomato recipe. I couldn’t help myself when I was at the farmers market and I saw these giant beefsteak tomatoes. They were begging to be stuffed…
I have finally come to terms that I use tomatoes in a lot of my recipes. I guess it’s better than excessive use of bacon, right? The first time we made this dish, the meat stuffing turned out to be a little bland so this time around, I amped up the flavor with savory herbs.
|6||large beefsteak tomatoes|
|1||lb. ground chuck|
|1||lb. ground veal|
|1||lb. ground pork|
|1||cubanelle pepper, seeded and diced|
|1||large onion, diced|
|8||cloves garlic, minced|
|1/2||Tbsp fresh thyme, minced|
|1/2||Tbsp fresh rosemary, minced|
|1/2||Tbsp fresh oregano, minced|
|1||tsp garlic powder|
|salt & pepper|
- Slice the top of the tomatoes and carefully scoop out the insides, leaving the skin intact. Sprinkle a little salt in the tomatoes and place upside down on a shallow dish. Set aside. Preheat oven to 350 degrees. Hint: Reserve the remaining tomatoes to make soup another day!
- In a large mixing bowl, add the ground meat, diced peppers, onions and garlic. Using your hands, mix the ingredients thoroughly. Next, add the herbs and season with garlic powder, salt and pepper. Crack the 2 eggs into the bowl and mix well. Carefully stuff each tomato.
- In a shallow baking dish, fill the bottom with 1/2 inch of water. Place the tomatoes in the dish and drizzle the tops with a little olive oil. Cover loosely with foil and bake for 30 minutes. Then remove foil and bake for another 10 minutes. Serve with a side of couscous and spinach.