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Tomato Time

by Tom Fleming

Listen to the Podcast


6 large red tomatoes

1 lb. ground chuck

1 link Italian sausage (appox. 8 oz), casing removed

1/2 medium red onion, finely minced

Zest of one lemon

2 TBSP minced garlic

2TBSP fresh chopped mint

2 TBSP fresh chopped Italian parsley

1 TBSP extra virgin olive oil

1/4 cup uncooked white rice

1 TBSP red chili flake

Salt and pepper to taste


With a paring knife, core the tomatoes and reserve the top. Using a teaspoon, remove 1/2 of tomato interior.

In a large kitchen bowl, combine ground beef, sausage. Add onion and garlic. Add chopped fresh herbs, lemon zest. Add rice and chili flake. Season to taste with salt and pepper. Gently stuff tomatoes with the meat mixture.

Place tops of tomatoes back on top and place in a roasting pan. Drizzle tomatoes with olive oil and bake for 30 minutes at 325°. Remove from oven and serve with toss salad of your-baby greens.

Yields: 4 servings

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