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Categories:Viewed: 101 - Published at: 9 years ago
Ingredients
- 4 ripe beefsteak tomatoes
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1 yellow onion
- 1/4 cup parsley, finely chopped
- 1 tablespoon fresh thyme leaves, chopped
- 1/4 cup olive oil
- 1/3 cup Gruyere
- sea salt
- pepper
Method
- Preheat the oven to 400 F.
- Cut the tops off of each tomato and reserve the top.
- It will become a little hat, or as the French say, le chapeau.
- Using a spoon, remove the seeds and scoop out the innards being careful not to pierce through the tomato flesh.
- Sprinkle tomatoes with sea salt and turn them upside down so that the excess water drains out.
- Mix together all the other ingredients except the olive oil by hand until combined.
- Place the stuffing in each tomato, sprinkle with Gruyere, cover with the cut tomato slice and drizzle a little extra olive oil on top.
- Sprinkle with salt and pepper.
- Bake uncovered for 40 minutes, then allow to sit for 10 minutes before serving.
