Pork Stuffed Tomatoes

Make it step by step

1. Preheat the oven to 400° F. C oat a rimmed b aking s heet with 1 tablespoon of the oil.
2. Using a melon baller, hollow out the tomato halves, leaving thin cups; reserve the scooped out tomato flesh in a bowl. Set the tomato cups on the prepared baking sheet.
3. In a large skillet, melt the butter in 1 tablespoon of the oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes.
4. Add the ground pork and veal and season with the salt, pepper and nutmeg. Cook over moderately high heat, breaking up the ground pork and veal with a wooden spoon, until the meats lose their pink color, about 4 minutes; don't let them brown.
5. Add the reserved tomato flesh to the skillet and cook until the juices evaporate, about 5 minutes.
6. Transfer the meat mixture to a bowl and let cool slightly. Beat in the parsley, eggs, 1/4 cup of bread crumbs and the Parmesan.
7. Spoon the stuffing into the tomato cups, mounding it slightly. Sprinkle the remaining 1/2 cup of bread crumbs over the tomatoes and drizzle with the remaining 1 tablespoon of oil.
8. Bake the tomatoes for about 45 minutes, or until the sides are soft and the stuffing is hot throughout. Set 4 stuffed tomato halves on each plate and serve.
9. Make Ahead - The baked stuffed tomatoes can be refrigerated for up to 1 day. Cover them with foil and reheat in a 350° oven for 10 minutes, then uncover and bake for about 15 minutes longer, or until heated through.