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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Use leftover tomato pulp and juices to make tomato sauce or salsa. Ingredients:
4 firm-ripe tomatoes (each about 3 1/2 in. wide; about 3 lb. total) |
1 pound ground lean turkey or beef |
1/2 cup finely chopped shallots |
1 clove garlic, peeled and minced |
1 large egg |
3 tablespoons chopped fresh basil leaves |
2 tablespoons chopped parsley |
1 tablespoon chopped fresh marjoram leaves or 1 teaspoon dried marjoram |
1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried oregano |
1/3 cup fine dried breadcrumbs |
1/2 teaspoon salt |
1/4 teaspoon pepper |
basil, marjoram, or oregano sprigs |
Directions:
1. Rinse tomatoes; cut 1/2 inch horizontally off the top of each and save. With a spoon, scoop soft pulp and seeds from tomatoes, leaving a 1/4- to 1/3-inch-thick wall; save pulp mixture. Drain tomatoes, cut side down, on towels.
2. Chop enough pulp mixture to make 2/3 cup; reserve remainder for other uses. In a bowl, mix pulp, turkey, shallots, garlic, egg, basil, parsley, marjoram, oregano, bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. Fill tomatoes equally with the seasoned turkey mixture; set cut side up in a 2- to 3-quart shallow casserole. Set tomato tops, cut side down, between tomatoes.
4. Bake in a 375° oven until filling is firm when gently pressed in center, 35 to 40 minutes (30 to 35 minutes in a convection oven). Set tomato tops on filling. Add salt and pepper to taste. Garnish with herb sprigs.
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