Herbed Beef Stuffed Tomatoes Recipe
Ingredients
| 8 firm large tomatoes | ||
| Cooking oil | 1 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Lean ground beef | 1 pound | |
| Snipped parsley | 2 Tablespoon | |
| Dried thyme leaves | 1/2 Teaspoon, crushed | |
| Sage leaves | 1/2 Teaspoon, crushed | |
Directions
Wash tomatoes; cut slice from bottom and scoop out pulp.
Chop pulp and slices; reserve.
Sprinkle salt inside of tomato shells; turn upside down to drain.
Heat oil in heavy skillet. (Electric skillet 350°.)
Add onion and garlic; cook till tender but not brown.
Add beef and brown.
Drain off fat.
Add parsley, 3/4 teaspoon salt, thyme, sage, dash pepper, and reserved chopped tomato to meat.
Fill tomatoes with meat; place in skillet.
Add 1/3 cup water.
Reduce heat (220°).
Cover and simmer 15 minutes.
Chop pulp and slices; reserve.
Sprinkle salt inside of tomato shells; turn upside down to drain.
Heat oil in heavy skillet. (Electric skillet 350°.)
Add onion and garlic; cook till tender but not brown.
Add beef and brown.
Drain off fat.
Add parsley, 3/4 teaspoon salt, thyme, sage, dash pepper, and reserved chopped tomato to meat.
Fill tomatoes with meat; place in skillet.
Add 1/3 cup water.
Reduce heat (220°).
Cover and simmer 15 minutes.
Chef
