Directions for: Stuffed Tomatoes 3
Ingredients
12 medium tomatoes
salt and pepper to season
2 lb(s) ground beef (or a combination of ground beef, veal and pork)
Olive oil
1 onion, minced
3 shallots, minced
2 to 3 garlic cloves, minced
2 oz bread (about 2 slices)
A generous Tbsp Dijon mustard
A generous handful of chopped parsley or dried herbes de Provence
Grated parmesan (optional)
1 to 2 Tbsp milk, optional
Directions
1. Slice the tops off tomatoes and hollow out the insides. Pat the tomatoes dry inside with a tea towel, season with salt, and leave upside down on paper towel to drain for about half an hour. Heat the olive oil in a saut pan. Gently saut the onions, shallots, garlic, until soft, 10 minutes. Add the meat. Season with salt and pepper. Cook until fully done.
2. Wet the bread and throw it in, breaking it up through the mix with a wooden spoon. Stir in the mustard, parsley or herbes de Provence, and Parmesan. Check the seasonings. Add a spoonful or two of milk, if needed to loosen. Preheat the oven to 350F/180C. Sliver a bit off the bottom of each tomato so they sit flat without wobbling. Stuff the tomatoes. Set in a baking pan. Scatter over a little more cheese. Bake until the tomatoes are soft and hot, 30 minutes.
See more: Beef, Tomatoes, Appetizer, Main, Lunch, Dinner