Stuffed Tomatoes 3 tablespoons olive oil 8 round medium tomatoes, clean out inside save for later 1 tablespoon butter 1 small onion, finely chopped 1 walks celery 1 garlic clove, finely chopped 1/4 pound ground pork Salt and pepper to taste 1/4 teaspoon freshly grated nutmeg 1/4 cup parsley 1/4 teaspoon nutmeg 1 tablespoon sage 2 large eggs, lightly beaten 2 tablespoons grated parmesan cheese One box stove top dressing pork flavor 1 can beef broth Oreheat oven to 400°. Coat class baking pan with 1 tablespoon of olive oil. Cut tops of tomatoes leaving as much as you can to hollow out the tomato leaving sturdy cups; reserve the scooped out tomato flesh in a bowl along with what you can use off tops. In a large skillet, melt the butter in 1 tablespoon of the Olive oil add the onion and garlic cook over low heat, stirring occasionally, until softened but not browned, about 5 minutes. Add the ground pork and season with the salt, pepper,parsley and nutmeg. Cook over moderately high heat, breaking up the ground pork chopping it till fine about 4 minutes, dont let them brown. Add the reserved tomato flesh to the skillet and cook until the juices evaporate, about 5 minutes. You can add small amount of beef broth is not enough juices to cook till is done. Transfer the meat mixture to a bowl and let cool slightly. Beat in the parsley, eggs, sage, stove top, beef broth and the Parmesan. This will only take some of the broth to make STOVE top moist. Spoon the stuffing into the tomato cups, fill full. Sprinkle whats left over the tomatoes and drizzle with the remaining 1 tablespoon of oil. Bake the tomatoes for about 45 minutes, or until the sides are soft and the stuffing is hot throughout. If starts to over Brown place loosely foil over top.
Posted on: Fri, 15 Aug 2014 08:49:27 +0000
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