Turkey and Basil Stuffed Tomatoes
I had recently seen someone make stuffed tomatoes on TV, so the huge tomatoes at the store were calling my name. I made my own rendition that tasted very fresh, healthy, and perfect for a spring meal. Easy too.
Big, not quite ripe tomatoes with pulp scooped out and reserved
Combined in a bowl with:
Fresh basil chopped, and while leaves
(Amounts of everything is determined by how many tomatoes you are filling. I'm sorry but I can't remember any amounts. Just experiment for yourself)
Heat oven to 375
Salt and pepper the inside of the tomatoes and set aside, upside down on a paper towel while you prepare the filling. Brown the meat with above said ingredients. Combine in a mixing bowl with remaining ingredients. Save the basil leaves, and cheese. Scoop the filling into the tomatoes, packing it slightly to fit as much as you can. Place them in a greased baking dish. Spoon any extra filling around the tomatoes. Place a whole basil leaf and a sprinkling of cheese, and top with the lid of the tomato. Bake for 20 minutes. Tomatoes should be juice and tender. Wait about 5 minutes and serve. This is the dinner I made for this occasion. I have made a different version of this. I'll post it soon.We really like this in our regular menu.