Turkey-filled Tomatoes

This dish makes for an excellent main course and you can enjoy 4 servings with this recipe.

What you need: 4 firm-ripe tomato (total approx 3lb., each approx 3 and a1/2 inch in width) 2 tablespoons of chopped parsley 1 pound of ground lean beef or turkey 1 tablespoon of fresh marjoram leaves (chopped) or a teaspoon of dried leaves 1/2 cup of fine chopped shallots 1 teaspoon of fresh oregano leaves(chopped) or half teaspoon dried 1/4 teaspoon of pepper 1 clove of garlic 1/3 cup of fine dried breadcrumbs 1 large egg 1/2 teaspoon of salt 3 tablespoons of fresh basil leaves (chopped) Oregano, marjoram, or basil sprigs 1. Peel and mince the garlic. Rinse the tomatoes and snip off about half inch horizontally from the top of every tomato and keep aside for later. Take a spoon and scoop off the seeds and the soft pulp from each, leaving behind a ¼ to 1/3 wall. Save the pulp for later. Drain the tomatoes by placing them with the cut side facing down. 2. Next, chop enough of the pulp to fill 2/3 cup, discard the rest. Take a bowl and mix the pulp, shallots, turkey, egg, garlic, oregano, basil, bread crumbs, parsley, salt, pepper, and marjoram. 3. Fill each of the tomatoes with the above prepared filling and place them in a casserole for baking. Place the tomato tops also on sides 4. Bake in a 375° convection oven for about thirty to thirty five minutes. The filling should feel firm when pressed at the center. Place the tomato tops on the filling and garnish with the sprigs. Add pepper and salt as per taste. Make more of such tasty dishes using a convection oven. It cuts down the heating time, thus saving time and electricity. Look at some of the best convection ovens.

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