Tomatoes

Tomatoes Baked with Pork & Veal Stuffing

3 tablespoons canola oil
8 round medium tomatoes, halved crosswise
1 tablespoons unsalted butter
1 small onion, finely chopped
1 garlic clove, finely chopped
1/4 pound ground pork
1/4 pound ground veal
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon freshly grated nutmeg
1/4 cup finely chopped parsley
2 large eggs, lightly beaten
3/4 cup coarse fresh bread crumbs
2 tablespoons freshly grated Parmesan

Preheat oven to 400 degrees F. Coat a rimmed baking sheet with 1 tablespoon of the oil. Using a melon baller, hollow out the tomato halves, leaving thin but sturdy cups; reserve the scooped out tomato flesh in a bowl. Place tomato cups on the prepared baking sheet.

In a large skillet, melt the butter in 1 tablespoon of the oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes. Add the ground pork and veal; season with salt, pepper and nutmeg. Cook over moderately high heat, breaking up the meat with a spoon, until no longer pink, about 4 minutes; don’t let it brown. Add the reserved tomato flesh to the skillet and cook until the juices evaporate, about 5 minutes.

Transfer the mixture to a bowl and let cool slightly. Beat in the parsley, eggs, 1/4 cup of bread crumbs and Parmesan. Spoon into tomato cups, mounding slightly. Sprinkle remaining bread crumbs over top and drizzle with remaining 1 tablespoon oil. Bake the tomatoes 45 minutes or until sides are soft and stuffing is hot throughout.

Serves 4.

From “Food & Wine,” February 2000.

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