Roasted Stuffed Tomatoes
Description
Summer gardens brimming with red tomatoes. Basil growing in big bouquets. Long summer days and breezy summer nights. Set the outdoor table, open a cool bottle of Tuscan Vermentino, and prepare this simple stuffed tomato recipe while sipping and swirling a glass of chilled white wine.
Ingredients
- 3 large sun ripe tomatoes
- 1 1/2 cup of lean ground beef ((or 1 1/2 cup of organic rice))
- 1 hearty handful of parsley
- Olive oil (generous few swirls)
- Sea salt (to taste)
- Ground black pepper (to taste)
- 1 handful of black olives pitted and cut in half
- A few torn basil leaves
- Capers, to taste, rinsed well and drained
- 1/2 cup of grated Parmigiano cheese
Preparation
Preheat oven to 325 degrees Fahrenheit.
Take large sun-ripe tomatoes. Cut in half and core out the inside putting the pulp aside in a bowl.
- Line a baking sheet with parchment paper. Lay out the tomatoes on the pan. Drizzle with olive oil and bake for 10 to 15 minutes, depending on the size.
- While the tomatoes are baking, add the tomato pulp to the ground beef or rice, then add the chopped parsley, basil, capers, olive oil, a pinch of sea salt, cracked black pepper, olives, and Parmigiano cheese, and mix well.
Remove the tomato halves from the oven, and let cool. Once cooled, fill each tomato with the mix.
If you have extra stuffing, make little balls, place them on the baking sheet, and bake too. Bake for 30 minutes or until golden brown. Remove from the oven, let cool and serve.
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