Sunday, September 11, 2016

Stuffed Tomatoes

Aztecs used the tomato in their cooking. The exact date of domestication is may never be known but by 500 BC, it was already being grown in southern Mexico and probably other areas. Yes it is a member of the Nightshade family but no it was NOT thought to be poison! Cooking this “fruit” brings out some fantastic chemicals that are very beneficial. Besides, it tastes good and is low fat!

This basic idea is like the stuffed pepper recipe, only much simpler to make. Think of it as an upside down, inside out cheeseburger!

1 lbs ground beef
1 red onion
8 oz fresh mushrooms
1 tbs Worcester sauce
3 large tomatoes

slice and chop the red onion
Rinse and chop the mushrooms

In a skillet over medium low heat saute the red onion in oil stirring for about 5 minutes.

Add the chopped mushroom and cook for another 5 minutes.

Remove with slotted spoon.

Brown the ground beef over medium high heat until well cooked and add the onion and mushroom back and stir in the Worcester sauce.

Let simmer while you rinse the tomatoes and cut down the center of each. With a teaspoon, scoop out the seeds and insides of each.

Place in an 8 x 8 baking dish as each is finished.

Turn on the broiler.
Carefully fill each tomato with the beef mixture and top with a piece of cheese. Pour about ½ inch of water into the bottom of the dish.

Slide under the broiler, at least 3 – 4 inches from the element or flame.
Watch carefully as you only want to melt the cheese and give it touches of light brown edges.

Serve with a side of vegetables.

For our music:

6 Servings:
Serving Size 227 g 
CALS 206   fat calories: 69   Fat 7.7 
Cholesterol 76mg   Sodium 217 mg 
Potassium 685mg

Serving with a great big smile:


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


Dan White


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