4 large size medium ripe firm tomatoes

¼ Kilo of ground lean beef or pork (your choice)

1 medium size chopped white onion

1 table-spoon dried basil

1 tea-spoon dried thyme

1 tea-spoon cayenne pepper (optional)

2 table-spoon butter, melted

2 table-spoons olive oil

2 tea-spoon of chopped scallions

¼ cup grated cheese

¼ cup Parmesan cheese

Salt and pepper to taste


  1. Pre-heat the oven for 15 to 20 minutes at 350 degrees F (175 degrees C).
  2. Prepare the tomatoes: Using a small, sharp paring knife, cut around the inside wall of the tomato to loosen the seeds and jelly. Then, working over a large, deep bowl, use a tablespoon to gently scrape out the seeds and flesh, taking care to leave the tomato intact. Ensure that it sits level in the dish. Place tomato halves in baking dish.
  3. Warm the pan over medium to medium-high heat. Filming the pan with a little oil and butter helps prevent the ground meat from sticking and scorching in the pan, especially if you are using a stainless steel skillet. Add the ground meat to the center of the pan. Use a stiff spatula to break the ground meat into several pieces.
  4. Continue breaking the ground meat into smaller pieces and then cover the pan and leave it for 3-5 minutes and then add the garlic and onion.
  5. Season the meat with salt and pepper. The meat has finished when it is evenly browned and shows no signs of pinkish color.
  6. Prepare the filling: Turn off the heat. Add all the remaining dry ingredients into the pan including the cheddar and parmesan cheese and mix evenly.
  7. Season the inside of each tomato with additional salt and pepper. Divide filling evenly among the 4 tomatoes pressing down slightly on the filling.
  8. Stuff each tomato with about 1/3 cup of filling and sprinkle each tomato with the remaining cheese ingredients. Place the tomatoes on a sheet tray and bake for about 15-20 minutes.
  9. Remove tomatoes from the oven. Sprinkle it with more cheese.
  10. Serve and enjoy.


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