Ingredients:

  • 4 large Beefsteak or Roma tomatoes (approx 1 lb each)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 lb lean ground beef
  • 2 tbsp unsalted butter
  • 1/4 cup finely diced onion
  • 2 cloves minced garlic
  • 1/2 cup panko breadcrumbs
  • 1/3 cup grated parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup shredded mozzarella cheese

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Slice the tops off the tomatoes about 1/2 inch from the top. Scoop out the seeds and flesh, leaving a 1/4 inch wall.
  3. Drizzle the insides of the tomato shells with olive oil and season with salt and pepper. Place them upright in a baking dish.
  4. In a skillet over medium heat, brown the ground beef until no longer pink and drain excess fat.
  5. Add butter, onion, and garlic to the skillet; sauté until onions are translucent.
  6. Stir in panko breadcrumbs and parmesan cheese, then fold in the fresh parsley.
  7. Spoon the filling into each tomato shell, pressing down gently to pack it in.
  8. Top each tomato with shredded mozzarella cheese.
  9. Bake for 20–25 minutes until the tops are golden brown.