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Stuffed Baked Tomatoes MICHAEL SYMON

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A fun twist on stuffed peppers!

ingredients
STUFFED BAKED TOMATOES
1/4 cup olive oil (divided)
1 large yellow onion (peeled and finely diced)
2 garlic cloves (peeled and minced)
1 pound ground beef
2 teaspoons coriander (toasted and ground)
1/4 teaspoon red pepper flakes
4 large beefsteak tomatoes
1/2 pound pine nuts (toasted)
3/4 cup panko bread crumbs (lightly toasted)
1/3 cup freshly grated pecorino romano cheese (plus more for garnish)
1 cup flat leaf parsley (chopped, plus more for garnish)
`1/4 cup oregano (finely chopped)
1 lemon (zested)
Kosher salt and freshly ground black pepper

directions
Preheat the oven to 400ºF. Grease a baking sheet with non-stick cooking spray and set aside.
Heat a large saute pan over medium high heat and add 2 tablespoons olive oil. Add the ground beef, season with coriander, red pepper flakes, salt and pepper and cook until browned. Add the onion and garlic and saute until softened, and translucent about 5 minutes.Remove from heat and set aside to cool.
Cut the tops of the tomatoes off, exposing the core and seeds, discard the tops. Using a spoon, carefully scoop out the inside of the tomatoes and discard. Place the tomatoes on the prepared baking sheet, season the inside with salt and pepper and set aside.
To a large bowl, add the pine nuts, panko, pecorino, parsley, oregano and lemon zest. Toss to combine and season with salt and pepper. Once cool add the beef mixture and mix until combined.
Fill the tomatoes evenly with the filling, drizzle the tops with the remaining 2 tablespoons of olive oil and bake until the top of the beef is brown and the tomatoes have softened, about 10-15 minutes. Remove from oven, transfer to a serving platter and garnish with freshly grated pecorino cheese and chopped parsley. Serve immediately.
Tip: Save the insides of the tomatoes in the freezer for a quick tomato soup!

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