Tomatoes With Beef Stuffing
|Firm tomatoes||4 Large|
|Beef roast||1⁄2 Pound (Use Cold Ones)|
|Mixed spice||1 Pinch|
|Chopped parsley||1 Tablespoon|
|Olive oil||2 Tablespoon|
1 Wash and dry the tomatoes. Cut out the places where the stalks were and cut a slice from the other end of each one.
2 Remove the seeds and cores with a small spoon but leave enough pulp for the tomatoes to stay firm. Sprinkle the insides with salt and leave upside down on a rack to drain.
3 Grind the beef and chop the onions. Melt the butter in a skillet and cook the onions over low heat for 6-7 minutes or until golden.
4 Add the ground beef to the onions. Turn up the heat and cook for 2-3 minutes, stirring well all the time. Add salt, pepper and the mixed spice.
5 Remove the stuffing from the heat and stir in the parsley.
6 Rinse and dry the tomatoes. Preheat the oven to 400Â°F.
7 Brush the bottom and sides of an ovenproof dish with the oil.
8 Stuff the tomatoes and put on their lids. Put them in the dish, cover with foil and bake for 20 minutes. Serve straight from the oven.
Tip: A good mixed spice mixture is: 1 tablespoon ground cloves, 2 tablespoons ground ginger, 3 tablespoons ground nutmeg.