Stuffed Summer Tomato Cups

1. 1

   Cut tops off tomatoes and scoop out pulp.

2. 2

   Chop tops and pulp and drain excess liquid.

3. 3

   Sprinkle inside of tomatoes with salt.

4. 4

   Turn upside down to let drain for about 10 minutes.

5. 5

   Sprinkle inside of drained tomatoes with crushed basil.

6. 6

   Or add fresh chopped basil to cooked meat mixture later.

7. 7

   Brown beef and onion in skillet; drain excess fat if necessary.

8. 8

   Stir in pulp, stuffing cubes, 1/2 teaspoon salt, 1/4 teaspoon pepper and worchestershire sauce, add fresh chopped basil hereif using in lieu of dried.

9. 9

   Mix together thoroughly and stuff the tomatoes.

10. 10

    Sprinkle tomatoes with parmesan cheese and place in a shallow baking dish.

11. 11

    Fill dish with approximately 1/2 inch of water.

12. 12

    Bake at 375F for 25 to 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.