Burger-stuffed tomatoes w/the works
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Waldine Van Geffen VGHC42A | ||
| 4 | mediums | Fresh Tomatoes |
| 8 | ounces | Ground lean beef |
| 2 | tablespoons | Ketchup |
| 1 | teaspoon | Prepared mustard |
| 1 | tablespoon | Sweet pickle relish (opt) |
| ¼ | teaspoon | Salt |
| 2 | slices | American process cheese; quarter |
Directions
Preheat oven to 350~. Cut a ¼" thick slice from bottom of each tomato; reserve slices. Using a small spoon scoop out pulp from tomatoes, leaving ¼" thick shells; set aside. Coarsely chop pulp and four reserved slices; set aside. In a medium non-stick skillet over medium heat cook beef, stirring frequently until brown, 4 to 5 minutes. Add ketchup, mustard, relish, salt and reserved tomato pulp.
Cook, uncovered, stirring occasionally, until mixture has thickened, 8 to 10 minutes. Spoon meat mixture into reserved tomato shells; top each with 2 pieces of cheese. On a shallow baking sheet place stuffed tomatoes; bake until heated through and cheese is melted, about 10 minutes. Source: Times-Picayune (wrv)
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