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Turkey-filled Tomatoes

Yield Makes 4 servings
Notes: Use leftover tomato pulp and juices to make tomato sauce or salsa.


  • 4 firm-ripe tomatoes (each about 3 1/2 in. wide; about 3 lb. total)
  • 1 pound ground lean turkey or beef
  • 1/2 cup finely chopped shallots
  • 1 clove garlic, peeled and minced
  • 1 large egg
  • 3 tablespoons chopped fresh basil leaves
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped fresh marjoram leaves or 1 teaspoon dried marjoram
  • 1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried oregano
  • 1/3 cup fine dried breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Basil, marjoram, or oregano sprigs

Nutrition Information

  • calories 281
  • caloriesfromfat 35 %
  • protein 25 g
  • fat 11 g
  • satfat 2.9 g
  • carbohydrate 21 g
  • fiber 3.8 g
  • sodium 513 mg
  • cholesterol 136 mg

How to Make It

  1. Rinse tomatoes; cut 1/2 inch horizontally off the top of each and save. With a spoon, scoop soft pulp and seeds from tomatoes, leaving a 1/4- to 1/3-inch-thick wall; save pulp mixture. Drain tomatoes, cut side down, on towels.

  2. Chop enough pulp mixture to make 2/3 cup; reserve remainder for other uses. In a bowl, mix pulp, turkey, shallots, garlic, egg, basil, parsley, marjoram, oregano, bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

  3. Fill tomatoes equally with the seasoned turkey mixture; set cut side up in a 2- to 3-quart shallow casserole. Set tomato tops, cut side down, between tomatoes.

  4. Bake in a 375° oven until filling is firm when gently pressed in center, 35 to 40 minutes (30 to 35 minutes in a convection oven). Set tomato tops on filling. Add salt and pepper to taste. Garnish with herb sprigs.