Beefsteak tomatoes are any of the larger cultivated varieties of tomatoes. They tend to be juicy and are perfect for slicing and eating raw in a tomato salad or for a sandwich. Due to their size they are particularly wonderful for hollowing out and stuffing. Stuffing ingredients can vary from meat and rice (classic) to vegetarian (such as mushrooms and beans. Paleo versions are also yummy with just meat, mushrooms and spices.
This particular recipe calls for ground lamb, chopped mushrooms and black rice, red basmati rice or quinoa, although if you are grain free then you can easily omit the grains. We eat very little grains, but when we do, we like to use organic ancient or heirloom whole grains.
- 4 large organic beefsteak tomatoes
- Himalayan salt, about 1/4 tsp per tomato
- 2 tbsp cooking fat (coconut oil, red palm oil, lamb tallow or grass fed ghee)
- 1 large yellow onion, finely chopped
- 3 cloves of garlic, finely chopped
- fresh organic Sage, about 10 leaves, finely sliced
- 1 cup of organic chopped mushrooms (any variety you like. I like Baby Bellas or Shiitake for this recipe)
- 1 lb of ground grass fed lamb
- Himalayan salt and pepper to taste
- 1 cup precooked organic black rice, red basmati rice or black quinoa
- 1/2 cup grated raw grass fed cheese (optional)
- 4 tbsp almond meal
- 1/2 cup chicken or lamb broth
- Slice to the top off the tomatoes and hollow them out. Salt the cavity of each tomato and place upside down on a piece of paper towel or a broiler rack to allow the juices to drip out. Leave to drain while you prepare the stuffing.
- Preheat the oven to 400°F
- In a large pan, I use cast iron, heat the cooking fat over medium heat and saute the onions until soft and translucent, about 8 minutes. Add the chopped garlic and sliced sage and continue sauteing for about another minute or two.
- Add the mushrooms and saute until the juices have come and gone. (You don’t want a filling that is too juicy or your stuffed tomatoes will get soggy)
- Then add the ground lamb and saute until cooked. Mix in the precooked rice or quinoa. Salt and pepper to taste.
- Grease an ovenproof dish and place to the tomatoes upright. Try to use a dish that just fits the tomatoes. You don’t want it to be too big.
- Fill each tomato with the stuffing, top with grated cheese and almond meal.
- Pour 1/2 cup of broth in the bottom of the dish and bake tomatoes for 40 minutes.
Serve with a green salad on the side.