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
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
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.