, , ,

I love variety in a meal.  It’s a bit more effort, however I prefer to have 5-6 small appetizer portioned accompaniments rather than large entrée foods.  It keeps the palate entertained and leaves you wanting more at the end.  That was my grandpa’s motto to always eat to the point where you want just a bit more and stop – then you’ll have just as much enjoyment the next time.

I like the tomatoes well roasted and soft when I cut into them.

Serves: 4

4 medium-sized tomatoes, cored
1/6 lb ground beef
2 tablespoons tomato pulp, chopped
2 tablespoons milk
2 tablespoons egg, beaten
3 tablespoons bread crumbs
1 teaspoon double concentrated tomato paste
4 tablespoons Parmigiano Reggiano cheese, grated (Set aside 2 tablespoons to top tomatoes)
1 large pinch salt
1 large pinch pepper
1 teaspoon Worchestire sauce
1 garlic clove, minced
1 teaspoon parsley
1 teaspoon basil

Preheat oven to 375 degrees.  Slice the tomato tops off and set aside to use as a top – makes for a nice presentation.  Core tomatoes, remove seeds and discard.  Keep pulp and set aside.  Take care not to puncture the skin when cutting and scooping the tomatoes.  In a small mixing bowl, combine the remaining the ingredients.  Set aside 2 tablespoon Parmigiano Reggiano to top.  Gently work mixture until just combined – do not overwork meat.  Fill each tomato with stuffing, sprinkle the remaining cheese on top and cover with tomato tops.  

Bake for 60-75 minutes until softened.