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Turkey-filled Tomatoes





Yields
Makes 4 servings

Notes: Use leftover tomato pulp and juices to make tomato sauce or salsa.

 4 firm-ripe tomatoes (each about 3 1/2 in. wide; about 3 lb. total)
 1 pound ground lean turkey or beef
 1/2 cup finely chopped shallots
 1 clove garlic, peeled and minced
 1 large egg
 3 tablespoons chopped fresh basil leaves
 2 tablespoons chopped parsley
 1 tablespoon chopped fresh marjoram leaves or 1 teaspoon dried marjoram
 1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried oregano
 1/3 cup fine dried breadcrumbs
 1/2 teaspoon salt
 1/4 teaspoon pepper
  Basil, marjoram, or oregano sprigs
Step 1
1

Rinse tomatoes; cut 1/2 inch horizontally off the top of each and save. With a spoon, scoop soft pulp and seeds from tomatoes, leaving a 1/4- to 1/3-inch-thick wall; save pulp mixture. Drain tomatoes, cut side down, on towels.

Step 2
2

Chop enough pulp mixture to make 2/3 cup; reserve remainder for other uses. In a bowl, mix pulp, turkey, shallots, garlic, egg, basil, parsley, marjoram, oregano, bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Step 3
3

Fill tomatoes equally with the seasoned turkey mixture; set cut side up in a 2- to 3-quart shallow casserole. Set tomato tops, cut side down, between tomatoes.

Step 4
4

Bake in a 375° oven until filling is firm when gently pressed in center, 35 to 40 minutes (30 to 35 minutes in a convection oven). Set tomato tops on filling. Add salt and pepper to taste. Garnish with herb sprigs.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories281
% Daily Value *
Total Fat 11g15%

Saturated Fat 2.9g15%
Cholesterol 136mg46%
Sodium 513mg23%
Total Carbohydrate 21g8%

Dietary Fiber 3.8g14%
Protein 25g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.