Stuffed Summer Tomato Cups |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is an easy, wonderful summertime use of tomatoes for a light lunch or dinner. I love these. Recipe serves 4 but I can easily east half by myself. Ingredients:
4 large tomatoes |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2-1 teaspoon dried basil, crushed or 1/2-1 teaspoon fresh basil |
1/2 lb lean ground beef |
1/4 cup chopped onion |
2/3 cup herb-seasoned stuffing cubes (not stove top) |
1/2 teaspoon worcestershire sauce |
4 teaspoons grated parmesan cheese (or more) |
Directions:
1. Cut tops off tomatoes and scoop out pulp. Chop tops and pulp and drain excess liquid.
2. Sprinkle inside of tomatoes with salt. Turn upside down to let drain for about 10 minutes.
3. Sprinkle inside of drained tomatoes with crushed basil. Or add fresh chopped basil to cooked meat mixture later.
4. Brown beef and onion in skillet; drain excess fat if necessary. Stir in pulp, stuffing cubes, 1/2 teaspoon salt, 1/4 teaspoon pepper and worchestershire sauce, add fresh chopped basil hereif using in lieu of dried. Mix together thoroughly and stuff the tomatoes.
5. Sprinkle tomatoes with parmesan cheese and place in a shallow baking dish. Fill dish with approximately 1/2 inch of water. Bake at 375°F for 25 to 30 minutes.
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