Herby Lamb-Stuffed Tomatoes Recipe

There's nothing like a rich and saucy meal to satisfy all your senses, and Tasting Table recipe developer Ashley Altan highlights that with these herby lamb-stuffed tomatoes. Round, juicy tomatoes are hollowed out and filled with a mixture of lamb and herbs and then baked, making for a unique take on a saucy tomato and meat dish. Altan shares, "Each bite is packed with expertly seasoned ground lamb, fresh herbs, and plenty of garlic." 

While you could serve these with various starchy sides like rice or potatoes, Altan says, "My favorite part is dipping bread directly into the juices." As she describes, "When coupled with crusty artisanal-style bread, these lamb-stuffed tomatoes are the ideal Mediterranean food that can be served as a side dish or as the main attraction." Once you take a bite, it will be hard to put your fork down — except to grab a piece of bread to swipe up every last drop of that sauce.

For this recipe, you'll begin with ground lamb, though if you're wary, Altan notes that you can swap it for "ground beef, turkey, or even chicken." Nevertheless, she does point out that "these stuffed tomatoes are perfect if you want to slowly incorporate lamb into your diet."

To mix with the meat, you'll need to dice a small onion, finely chop a few garlic cloves, cut up some fresh parsley, and get dried oregano, dried mint, lemon juice, and salt. Altan comments, "The recipe uses lemon juice in the marinade, which effectively hides the gaminess of the lamb. You would have thought you were eating beef!" Finally, get a handful of medium-sized tomatoes and make sure to have olive oil on hand.

Begin by preheating the oven to 375 F so it gets hot while you prepare the meat mixture. Set out a large bowl, and add in the ground lamb, diced onion, minced garlic, ⅓ cup of chopped parsley, oregano, mint, lemon juice, and 1 teaspoon of salt. Use the tips of your fingers to gently mix the ingredients together to distribute the seasonings, but avoid mixing them into a dense mass. Set the meat aside while you work on the tomatoes. 

If you are planning dinner in advance, Altan recommends, "Season the meat ahead of time, then cover it with plastic wrap and place it in the refrigerator for up to 12 hours to allow the flavors to develop." Only prep the tomatoes once you are ready to bake the dish.

Next, set out your tomatoes and cut off all the tops — but don't discard them; you'll use them later. Then, scoop the flesh out of the center of the tomato with a spoon, and dump it into a bowl. Combine the tomato flesh, olive oil, 1 tablespoon of chopped parsley, and ½ teaspoon of salt in a blender, then blend until they turn into a smooth tomato sauce.

One by one, scoop the herby lamb mixture into the hollow tomatoes, lightly packing them but being sure not to overstuff them so the dish cooks evenly. Carefully transfer the stuffed tomatoes to a Dutch oven or baking dish with high edges. Pop on the tomato tops as lids, then pour the blended tomato sauce around the tomatoes to cover the surface of the dish.

Cover the baking dish with a lid and transfer it to an oven rack to bake for 30 minutes. Remove the dish and let it sit and cool for a minimum of 20 minutes before serving the tomatoes. Altan explains, "This step will ensure the tomatoes will remain intact." Spoon some tomato sauce into a serving dish, add the stuffed tomatoes on top, and finish with a sprinkling of chopped parsley for garnish.

"This dish is very saucy," Altan emphasizes and remarks, "The flavors pair well with crusty bread that has a crispy exterior but a soft interior." Her top pick is a French baguette. As for leftovers, store them in a sealed container for up to 3 days, then reheat them in the microwave for about a minute or until they are heated through.