Tomato Takeover
Mediterranean-Style Baked Tomatoes Stuffed with Garlic-Ground Beef Filling
55 minutes
Serves 4
DinnerMediterraneanGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Stuffed vegetables are a Mediterranean staple, and here the humble tomato gets the star treatment, filled with a savory, garlicky beef mixture and baked until meltingly tender. You’ll master the art of hollowing tomatoes and learn why fresh garlic brings more complexity to a simple filling than any powder could.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 375°F. Line a 9x13-inch baking dish with a thin layer of olive oil.
- 02Slice the tops off the tomatoes (about 1/2 inch below the stem) and set aside. Use a spoon to gently scoop out the seeds and pulp, taking care not to puncture the tomato walls. Reserve the pulp in a small bowl.
- 03Lightly salt the insides of the hollowed tomatoes and place them upside-down on a paper towel to drain for 10 minutes. This helps prevent soggy bottoms.
- 04Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring, until soft and translucent, about 5 minutes.
- 05Stir in the minced garlic and cook until fragrant, about 1 minute.
- 06Add the ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 6 minutes. Drain off excess fat if necessary.
- 07Stir in 1/2 cup of the reserved tomato pulp, cooked rice, parsley, oregano, cinnamon, 1 teaspoon salt, and black pepper. Cook, stirring, for 2 minutes so the flavors meld.
- 08Remove from heat and fold in lemon juice and feta cheese. Taste and adjust seasoning if needed.
- 09Pat the hollowed tomatoes dry inside. Spoon the beef filling into each tomato, mounding slightly. Replace the tomato tops as decorative “lids.”
- 10Arrange the stuffed tomatoes in the prepared baking dish, drizzle with the remaining 1 tablespoon olive oil, and scatter any leftover filling around them.
- 11Bake, uncovered, for 30 minutes or until the tomatoes are tender but still hold their shape and the tops are lightly browned.
- 12Let rest for 5 minutes before serving.
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