Stuffed tomatoes: a simple yet savory dinner delight

For many years, my culinary preferences have included a fondness for baked tomatoes. This newfound appreciation began while searching for natural sources of umami—the fifth taste primarily recognized in Japanese cuisine. When I discovered that baked tomatoes were brimming with umami, I knew they would become a staple in my home cooking. All I needed was to create a dish the entire household would enjoy.

This challenge turned out to be harder than discovering umami. So, I decided to forego complex recipes and instead create something relatively simple. Ground meat, grated cheese, and a mix of herbs seemed perfect. The result? A complete dish that only requires a side of boiled potatoes to finish off the meal.

Below, I present a tried-and-true recipe that I have used multiple times. I highly recommend it. Good luck!

Ingredients:

• 6 tomatoes
• 7 ounces of ground meat (I use turkey or thigh meat)
• 1 clove of garlic
• 1 tablespoon of dried thyme
• 1 tablespoon of dried oregano
• several tablespoons of breadcrumbs
• 1 tablespoon of olive oil
• 2 tablespoons of soy sauce
• pepper
• 1 egg
• a piece of hard yellow cheese in a block

Preparation method:

1. Wash the tomatoes and cut them in half crosswise. Alternatively, if the tomatoes are smaller, you can simply remove the "caps" and use the whole tomato for each portion.
2. Using a small knife and a spoon, scoop out the pulp. If the tomatoes are particularly watery, sprinkle them with salt inside and set them upside down for half an hour. However, this step is optional.
3. Season the ground meat with garlic and spices. Add olive oil, bread crumbs, and the egg. Mix it all together and stuff the tomatoes with the mixture.
4. Arrange the stuffed tomatoes in a baking dish. Drizzle the tops with olive oil and sprinkle with pepper. Bake at 350 degrees Fahrenheit for one hour. Ten minutes before the end, add the grated yellow cheese. Done!