"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

LAMB STUFFED TOMATOES Recipe

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This recipe for LAMB STUFFED TOMATOES, by , is from Holiday recipes for a cause, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
12 8-ounce tomatoes
1 1/2 pounds ground lamb
1 large onion, chopped
3/4 cup unsalted matzo meal
1/2 cup chopped fresh parsley
1/4 cup pine nuts
1 large egg
2 tablespoons chopped fresh mint
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground turmeric

Directions:
Directions:
Stand tomatoes on stem ends. Cut off top 1/4 of tomatoes (reserve tops for another use). Using melon baller, scoop out seeds and pulp from tomatoes. Sprinkle insides of tomatoes lightly with salt. Place tomatoes, cut side down, on paper towels and drain 20 minutes.

Preheat oven to 350. Lightly oil 13 x 9 x 2-inch glass baking dish. Mix lamb and all remaining ingredients in large bowl to blend. Fill tomatoes with lamb stuffing, mounding slightly at top. Arrange tomatoes in prepared dish.

Bake tomatoes until stuffing is cooked through, about 1 hour. Let stand at least 10 minutes. Serve tomatoes warm or at room temperature.

 

 

 

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