• Andrew BeauChamp

Lamb Stuffed Tomatoes



With all the tomatoes in the market, I have been playing around with different stuffing mixtures. One could easily switch out the lamb for beef if you wish - Enjoy


Ingredients


about a dozen of the tomatoes on the vine you see in the market, they are not too big or too small.

1 1/2 lbs of ground lamb

3/4 cup of panko bread crumbs

1/2 cup of fresh Italian Parsley, chopped and stems removed

1/4 cup of chop pistachios, chopped

1 large onion, minced

1 large egg

2 cloves of garlic, minced

1 sprig of fresh rosemary, leaves removed from stems and minced

1 teaspoon of ground turmeric

pinch of ground cumin

Salt and Pepper to taste


Directions


Preheat the oven to 350 degrees.


Cut the tops off the tomatoes, about 1/8th of an inch, remove the seeds and pulp, sprinkle with salt and place the tomatoes cut side down on a paper towel to dry. Keep the tops.


Place all the remaining ingredients into a large bowl and mix well.


Fill each tomato with the mixture and place in a baking dish. Again I like smaller dishes it makes them easier to handle. Place the tops back on and bake for about 45 minutes, remove and let stand for 10 minutes before serving.


Note: I found if the tomatoes start to spilt after the 30-minute mark in baking they are done but if you wish to use a meat thermometer and the filling should be about 140 to 160 degrees.







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