Source: FOSS Cooking (community recipes)
Heat the oven to 200°C.
Halve the tomatoes horizontally and scoop out the seed cavity with a teaspoon, working from the cut face. You want to leave a 5mm shell — go too deep and the tomato collapses during the bake. Reserve the scooped flesh in a bowl. The goal is a stuffing vessel that holds its shape and directs its own juices back into the filling rather than pooling uselessly in the tray.
Dice the onion finely and sweat it in olive oil in a wide pan over medium heat for 3–4 minutes until softened but not coloured. Add the ground beef and break it apart with a wooden spoon, cooking until no pink remains — about 5 minutes. The beef needn't brown heavily; you're building a meat-cookery base that stays tender when baked. Chop the reserved tomato flesh coarsely and fold it into the beef along with a generous pinch each of oregano and cumin, a small handful of parsley, and three-quarters of the grated Gruyère. The tomato's acid will brighten the savoury depth of the beef and cheese, and the liquid it releases keeps the filling moist during cooking. Season to taste with salt and pepper, remembering that the cheese adds salt of its own.
Mound the filling into each tomato half, pressing gently so it sits flush without gaps. Lay them cut-side up in a baking tray — a tight fit is better than loose, as it prevents them tipping during the bake. Dot each with a small knob of butter and scatter the remaining Gruyère over the tops. This step is not optional; the butter and cheese form a light crust that keeps the filling from drying while the tomato interior softens.
Bake uncovered for 40–45 minutes. The tomato skin will begin to wrinkle and the filling will brown at the edges; the centre should yield to a gentle prod but not collapse. You'll know it's done when the juices bubble faintly around the rim. Serve warm, with the pan juices spooned over if you wish.
Cook this recipe with FoodMind — your personal cooking wiki.
Cook this in FoodMind