Turkey-Filled Tomatoes

Name: Turkey-Filled Tomatoes
Ingredients: 4 firm-ripe tomatoes (each about 3 1/2 in. wide; about 3 lb. total); 1 pound ground lean turkey or beef; 1/2 cup finely chopped shallots; 1 clove garlic, peeled and minced; 1 large egg; 3 tablespoons chopped fresh basil leaves; 2 tablespoons chopped parsley; 1 tablespoon chopped fresh marjoram leaves or 1 teaspoon dried marjoram; 1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried oregano; 1/3 cup fine dried breadcrumbs; 1/2 teaspoon salt; 1/4 teaspoon pepper; Basil, marjoram, or oregano sprigs

13 ingredients

4 steps

Ingredients

4 firm-ripe tomatoes (each about 3 1/2 in. wide; about 3 lb. total)
1 pound ground lean turkey or beef
1/2 cup finely chopped shallots
1 clove garlic, peeled and minced
1 large egg
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped parsley
1 tablespoon chopped fresh marjoram leaves or 1 teaspoon dried marjoram
1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried oregano
1/3 cup fine dried breadcrumbs
1/2 teaspoon salt
1/4 teaspoon pepper
Basil, marjoram, or oregano sprigs

Directions

1

Rinse tomatoes; cut 1/2 inch horizontally off the top of each and save. With a spoon, scoop soft pulp and seeds from tomatoes, leaving a 1/4- to 1/3-inch-thick wall; save pulp mixture. Drain tomatoes, cut side down, on towels.
2

Chop enough pulp mixture to make 2/3 cup; reserve remainder for other uses. In a bowl, mix pulp, turkey, shallots, garlic, egg, basil, parsley, marjoram, oregano, bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3

Fill tomatoes equally with the seasoned turkey mixture; set cut side up in a 2- to 3-quart shallow casserole. Set tomato tops, cut side down, between tomatoes.
4

Bake in a 375° oven until filling is firm when gently pressed in center, 35 to 40 minutes (30 to 35 minutes in a convection oven). Set tomato tops on filling. Add salt and pepper to taste. Garnish with herb sprigs.