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Serves 6 / Start to finish: 1 hour 20 minutes
from Edible Seattle September/October 2009
If you’d like to work ahead, cool the meat filling, then stuff the tomatoes and refrigerate up to 8 hours before serving.
For tomatoes:
6 large tomatoes (about 3 pounds total)
2 tablespoons plus 2 teaspoons olive oil, plus more for baking dish
1 (3/4 pound) bunch red kale, tough ribs removed, chopped
Salt and freshly ground pepper
1/2 medium onion, finely chopped
3 cloves garlic, finely chopped
1 pound ground lamb
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
For topping:
1/4 cup panko breadcrumbs
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
Preheat the oven to 425 degrees.
Cut a 1/4” slice off the bottom of each tomato, so they sit flat. Cut 1/2” off the top, and use a mellon baller to scrape the insides out, leaving a 1/2” shell intact. Discard the stems and cores, but chop and save all the remaining tomato flesh. Transfer the tomato shells to a lightly oiled baking dish.
Heat a large, heavy skillet over medium heat. When hot, add 2 tablespoons of the olive oil, then add the kale, season with salt and pepper, and cook, stirring, until completely wilted, about 10 minutes. Transfer to a large mixing bowl.
Add the remaining 2 teaspoons oil to the skillet, and return to medium heat. Add the onions, and cook and stir until they begin to soften, about 5 minutes. Add the garlic, cook for a minute, then add the lamb and herbs. Cook, stirring, breaking up the meat as you go, until no pink remains. Pour off any accumulated fat and return the pan to the heat.
Add the reserved tomato flesh along with any juices, season with salt and pepper, and cook, stirring, until the liquid is almost totally evaporated. Finely chop the kale and return it to the bowl, along with the lamb and tomato mixture, the breadcrumbs the Parmesan cheese. Mix well, and season to taste.
Loosely stuff the filling into the tomatoes, piling it well above the edge of the tomatoes. Mix the topping ingredients in a small bowl, and heap a bit onto the top of each stuffed tomato. Bake for 20 to 25 minutes, until the top has browned but before the tomatoes begin to split, and serve immediately.
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