Heirloom Stuffed Tomatoes

Season: Summer

Prep time: 15 minutes

Cook time: 45-60 minutes

6-8 large ripe tomatoes

1 lb. grass fed organic lamb

1 shallot, small dice

3 garlic cloves, minced

1 cup fresh parsley, chopped, reserve some for garnish

1 1/2 tsp. sea salt

1/2 tsp. ground pepper

2 tsp. oregano/or 1 tsp dried oregano

6 shiitake mushrooms, small dice

1 tbsp. red wine vinegar

2 eggs

2 scallions, sliced thin

Extra virgin olive oil

Preheat oven to 425

Slice the top off each tomato, and reserve it. Remove the seeds and most of the pith. Season inside with a bit of salt and pepper.

Mix all the above ingredients in a bowl, except the olive oil. Let sit for a few minutes. Take a scoop of the mixture and cook it in a small pan with a bit of olive oil. Taste for seasoning. Adjust if needed.

Add mixture to each tomato, it can go over the top a bit. Cover with the top with reserved tomato.


Pour a bit of olive oil over each tomato. Bake in the oven for about an hour, or until the tomatoes are tender.


Remove from oven and drizzle with cooking juices.


There will be some extra liquid , makes a lovely consomme to sip on, along side of platted tomato.


Chefs note: For a delicious vegetarian option, add rice instead of lamb!

©2018 by Laurie Richardone

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