Pork Stuffed Tomatoes
By: Tina Marie
Published: Thursday, January 20, 2011 - 9:30am

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

1 Preheat the oven to 400° F. Coat a rimmed baking sheet with 1 tablespoon of the oil. 2 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. 3 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. 4 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. 5 Add the reserved tomato flesh to the skillet and cook until the juices evaporate, about 5 minutes. 6 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. 7 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. 8 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. 9 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.