Pork Stuffed Tomatoes

Photo: Tina Marie

Ingredients

3 tablespoons canola oil

8 round medium tomatoes, halved crosswise

1 tablespoon unsalted butter

1 small onion, finely chopped

1 garlic clove, finely chopped

1/4 pound ground pork

1/4 pound ground veal

1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1/4 teaspoon freshly grated nutmeg

1/4 cup finely chopped flat-leaf parsley

2 large eggs, lightly beaten

3/4 cup coarse fresh bread crumbs

2 tablespoons freshly grated Parmesan cheese

Preparation

Preheat the oven to 400° F. Coat a rimmed baking sheet with 1 tablespoon of the oil.

Using a melon baller, hollow out the tomato halves, leaving thin cups; reserve the scooped out tomato flesh in a bowl. Set the tomato cups on the prepared baking sheet.

In a large skillet, melt the butter in 1 tablespoon of the oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes.

Add the ground pork and veal and season with the salt, pepper and nutmeg. Cook over moderately high heat, breaking up the ground pork and veal with a wooden spoon, until the meats lose their pink color, about 4 minutes; don't let them brown.

Add the reserved tomato flesh to the skillet and cook until the juices evaporate, about 5 minutes.

Transfer the meat mixture to a bowl and let cool slightly. Beat in the parsley, eggs, 1/4 cup of bread crumbs and the Parmesan.

Spoon the stuffing into the tomato cups, mounding it slightly. Sprinkle the remaining 1/2 cup of bread crumbs over the tomatoes and drizzle with the remaining 1 tablespoon of oil.

Bake the tomatoes for about 45 minutes, or until the sides are soft and the stuffing is hot throughout. Set 4 stuffed tomato halves on each plate and serve.

Make Ahead - The baked stuffed tomatoes can be refrigerated for up to 1 day. Cover them with foil and reheat in a 350° oven for 10 minutes, then uncover and bake for about 15 minutes longer, or until heated through.