Sirloin Stuffed Tomatoes

🛒Ingredients (Grocery List)

• 2 tbsp Butter, cut into 1/4-inch dice, plus more for brushing

• 4 large Tomatoes

• Salt

• 6 tbsp Milk

• 1 cup dry Breadcrumb

• 2 cups Chopped leftover Beef or 1 pound Ground Beef

• 1 large Egg

• 1 tbsp chopped Parsley leaves

• 1 Onion, finely chopped

• 1 Garlic clove, finely chopped

• Pepper

🍴Serves: 4

⏰Prep Time: 10 min

⏱️Cook Time: 40 min

🥣Instructions

1. Preheat the oven to 350 degrees. Brush a gratin dish with Butter.

2. Cut a thin slice off the top of each Tomato and reserve. Using a spoon, hollow out the insides, leaving a sturdy shell. Reserve the inside Sprinkle the shells with Salt and turn upside down on a plate to drain.

3. In a small saucepan, warm the Milk. Remove from the heat, add 1/2 cup of Breadcrumb, and let soak, then squeeze dry, discarding the excess Milk.

4. In a bowl, mix the soaked Breadcrumb with the chopped leftover Beef, Egg, Parsley, Onion, and Garlic. Season with Salt and Pepper. Add a little of the reserved Tomatoes, if needed, to make a moist mixture that holds together.

5. Stuff the Tomatoes with the Meat mixture, mounding it slightly. Set them in the gratin dish. Sprinkle with the remaining 1/2 cup of dry Breadcrumb and dot with the 2 tablespoons of Butter. Transfer them to the top shelf of the oven and bake for 30 minutes. Set the Tomato lids on top and bake for 10 minutes more. Serve hot.

💡Tips

• The salted Tomatoes will drain better. If you set them upside down on a cake rack over a plate.

• Pack the stuffed Tomatoes close together in the gratin dish to discourage them from bursting.

• If you don’t have any leftovers from a Roast, you can make this stuffing with sausage Meat. Cook in a skillet, crumbling the Meat with a wooden spoon, until cooked through.