Ingredients:

  • 4 large beefsteak tomatoes
  • 1/2 tsp kosher salt
  • 1 tbsp olive oil
  • 1/2 lb lean ground beef
  • 1/2 cup panko bread crumbs
  • 1/4 cup finely diced onion
  • 2 cloves minced garlic
  • 1/2 cup grated parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 tsp dried oregano
  • 1/4 tsp black pepper

Instructions:

  1. Slice the tops off the tomatoes about 1/2 inch from the top. Use a spoon to scoop out the seeds and flesh, leaving a 1/4 inch wall.
  2. Sprinkle the interior of the hollowed tomatoes with salt and place them upside down on a paper towel for 10 minutes to drain excess moisture.
  3. In a skillet over medium heat, brown the ground beef and diced onion until the beef is mahogany-colored. Stir in minced garlic and cook for 1 minute.
  4. Fold in the bread crumbs, parmesan cheese, half of the mozzarella cheese, oregano, and black pepper. Stir until the mixture is cohesive.
  5. Brush the inside and outside of the drained tomatoes with olive oil.
  6. Spoon the beef filling into each tomato, pressing down gently to remove air pockets.
  7. Top each tomato with the remaining mozzarella cheese.
  8. Bake at 375°F (190°C) for 30–35 minutes, or until the tomato skins shrivel slightly and the cheese is bubbly and browned.