Stuffed Tomatoes. Tomatoes hollowed out and stuffed with canned tomatoes with green chile peppers, bread crumbs, cheese and smoked sausage. Substitute the fresh flesh of the tomatoes for the canned tomatoes with chiles, if you like. Sprinkle the cored and seeded tomatoes with salt and place upside down to drain.

Place stuffed tomatoes into prepared baking dish. BEST stuffed tomatoes you will come across! This stuffed tomato recipe is prepared Greek-style with a hearty, flavor-packed stuffing mixture of ground meat, rice with onions, garlic, fragrant spices like cumin, oregano, and nutmeg, and fresh herbs.

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Tomatoes hollowed out and stuffed with canned tomatoes with green chile peppers, bread crumbs, cheese and smoked sausage. Substitute the fresh flesh of the tomatoes for the canned tomatoes with chiles, if you like. Sprinkle the cored and seeded tomatoes with salt and place upside down to drain.

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Ingredients requirements of Stuffed Tomatoes:

Provide 6 large of Tomatoes.
Require 1/2 cup - Sugar.
Require 1 cup for White Rice.
You need 2 cup for Water.
Require 1 Vegetable Bouillon Cube.
Give 1 lb for Ground Beef.
Prepare 1 large - Onion (Diced).
Prepare 3 clove Garlic (Minced).
Prepare 1/2 cup for Tomato Sauce.
You need 6 oz of Tomato Paste (one regular can).
Require 1 tsp of Dried Basil.
Provide 1 tsp of Dried Rosemary.
Require 1 tsp for salt (split in two parts).
Provide 1 tsp for Ground Black Pepper.
Prepare 4 tbsp Olive Oil.
You need 1/2 cup of Bread Crumbs.
Give 1/2 cup of Parmesan Cheese (split in two).

A generous drizzle of extra virgin olive oil helps these stuffed tomatoes as they bake to delicious, tender perfection. Using a small spoon, scoop out insides, then place tomatoes upside-down on a paper towel. Halve the tomatoes and put in one layer in a shallow ovenproof dish. Spread each cut side with a little mustard, then sprinkle a little of the crumb mix on the top.

Stuffed Tomatoes making:

Cut the tops of the tomatoes off (about 1/4 inch) and remove the innards (I typically save the innards in a freeze safe container for future dishes). Be careful not to penetrate the walls of the tomatoes. Cut holes in the tops of the tomatoes around the cores. Lightly dust the inside of the tomatoes with sugar as this helps reduce the acidity. Place the tomatoes—with the tops on—in a large baking dish (oiled—use 1 tablespoon of the olive oil), cover with plastic wrap and place in the refrigerator..
Rinse the rice until the water is clear and not milky. Place the rice, water, ½ teaspoon of salt and vegetable bouillon cube in a one quart sauce pan. Place a snug fitting lid on the saucepan and, over high heat, bring to a boil. Immediately reduce heat to a very low setting and let steam, covered, for 20 minutes. Try to use the lowest setting possible so you don’t burn or over cook the rice. After 20 minutes remove the rice from the heat and let sit for 5 minutes..
Heat the oven to 350°F..
Brown the ground beef; drain the oil and set to the side..
In a large pot add 3 tablespoons of olive oil the diced onion and minced garlic. Cook over medium heat until the onions are semi-transparent (do not brown the onions)..
Add the tomato paste and mix well..
Add the tomato sauce, basil, rosemary, black pepper and remaining salt and mix well..
Add the rice and lightly mix (do not mash or break rice grains) until all grains are covered..
Add the ground beef and mix (again being careful not to damage rice grains). Let the mixture cook for 3 – 5 minutes..
Add the bread crumbs and ½ cup parmesan cheese, mix and remove from heat..
Remove the tomatoes from the refrigerator and stuff them with the mixture. Place the tomato tops back on the stuffed tomatoes. I usually add a little bit of the mixture in the holes of the tomato tops that were cut around the core..
Sprinkle the tomatoes with the parmesan cheese and bake in the over for 25 minutes at 350°F..
Let the tomatoes sit for 5 - 10 minutes before serving..
Eat and enjoy.

They made fabulous Stuffed Tomatoes and I hope this recipe finds it's way to you in time for you to use some tomatoes from your garden or the farmers market before they are gone for good this season. Here are some pictures so show you how to prepare and stuff the tomatoes. You can save the pulp and blend it up to use in soup or Spanish rice. Place tomatoes in well oiled casserole dish. Top each with a tablespoon of cheese.

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