Herbed Beef Stuffed Tomatoes
|Firm tomatoes||8 Large|
|Cooking oil||1 Tablespoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Lean ground beef||1 Pound|
|Snipped parsley||2 Tablespoon|
|Dried thyme leaves||1⁄2 Teaspoon, crushed|
|Dried sage leaves||1⁄2 Teaspoon, crushed|
Wash tomatoes; cut slice from bottom and scoop out pulp.
Chop pulp and slices; reserve.
Sprinkle salt inside of tomato shells; turn upside down to drain.
Heat oil in heavy skillet. (Electric skillet 350°.)
Add onion and garlic; cook till tender but not brown.
Add beef and brown.
Drain off fat.
Add parsley, 3/4 teaspoon salt, thyme, sage, dash pepper, and reserved chopped tomato to meat.
Fill tomatoes with meat; place in skillet.
Add 1/3 cup water.
Reduce heat (220°).
Cover and simmer 15 minutes.