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
- Pre-heat the oven for 15 to 20 minutes at 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- Season the meat with salt and pepper. The meat has finished when it is evenly browned and shows no signs of pinkish color.
- 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.
- Season the inside of each tomato with additional salt and pepper. Divide filling evenly among the 4 tomatoes pressing down slightly on the filling.
- 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.
- Remove tomatoes from the oven. Sprinkle it with more cheese.
- Serve and enjoy.