Stuffing humble vegetables really can transform them into bearers of bursting flavor and the tomato is no exception. This is one of my grandmother, Sophia Iqbal’s signature dishes and a recipe I am glad to have inherited from her! Definitely one to impress your guests with: a great fusion recipe that combines perfectly seasoned and spicy ground beef with a luscious vine-ripened tomato. The heat and spice of the ground beef is well- balanced by the sweet and tangy flavors of ripened tomato, soaked up in a flavorful sauce. Certainly, adding cream dresses up this dish even more and adds a touch of richness to it.

Ingredients (Stuffed Tomatoes)

  • 2 medium onions, finely chopped
  • 6-7 medium tomatoes, ripened
  • 4 tbsp olive oil
  • Red chili powder ½-1 teaspoon (for mild to spicy)
  • 2 tsp garlic paste or 4-5 cloves of finely minced garlic
  • 1 tsp ginger paste or finely grated fresh ginger 1tsp
  • 2 tbsp finely chopped cilantro
  • 1 egg beaten
  • 1 lb ground beef
  • 2 tbsp heavy cream (optional)

Method

Prep time 15 minutes

Cook time 45 minutes

Serves 4-6

  1. Heat oven to 350°F.
  2. Cut tops off tomatoes, and discard tops. Scoop out pulp from centers of tomatoes, leaving 1/4-inch-thick shells. Sprinkle some salt into the tomato shells. Reserve the removed pulp.
  3. Prepare the ground beef: heat oil and saute 1 onion until golden brown. Add ground beef, ginger, garlic, salt, chili powder and lemon juice and cook on medium high heat. When meat is well browned add cilantro. Mix well on medium to high heat until water has essentially evaporated. Cool the filling.
  4. Prepare the sauce: Fry 1 onions till well browned and cool. Blend with tomato pulp, 1 tsp. garlic, 1 tsp. cumin, ½ tsp chili powder and ½ tsp. salt. May add some red food coloring (optional). Heat sauce with 1 tablespoon of olive oil, simmer until the oil floats on the top. Cool and pour into a shallow glass baking dish.
  5. Carefully scoop the ground beef filling into the tomato shells. Place them into the sauce filled dish so that they are half-immersed in sauce.
  6. Beat egg and drizzle over each stuffed tomato.
  7. Bake 20-30 minutes until you see the sauce bubbling, egg is cooked on top of each tomato and tomatoes appear soft and well done.
  8. Garnish with finely cut cilantro and serve warm with rice or bread.
  9. Optional- you may add 2 tbsps. heavy cream to the sauce, after turning off the oven.