Maschi African Stuffed Tomatoes Recipes

STUFFED TOMATOES

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Cut the tops off of each tomato and scoop out the inside flesh into a bowl. Set aside the tomato shells. Roughly chop the inside tomato flesh or break it up with your hands, yielding 1 cup. Drizzle with olive oil and season with salt and pepper.
• Place a large saute pan over the direct heat side of the grill and add a drizzle of olive oil. Season the ground beef with salt and pepper. When the oil is hot, add the ground beef and cook until it begins to brown, breaking it up into smaller pieces as it cooks, 3 to 4 minutes. Add the garlic, onions, lemon zest, another drizzle of olive oil and a pinch of salt. Give it a stir and cook until fragrant and the onions are translucent, 2 to 3 minutes. Then stir in the reserved tomato insides. Cook for about 1 minute, scraping the bottom of the pan for any brown bits. Add the mint and parsley. Give it one more stir and remove from the heat. Add the rice, pine nuts and goat cheese.
• Fill each reserved tomato shell to the top with the beef mixture and place into a cast-iron skillet. Sprinkle with the panko and drizzle with olive oil. Place on the indirect heat side of the grill and close the lid. Bake until golden brown on top, 20 to 25 minutes. Serve with olive oil drizzled over the top.

STUFFED BAKED TOMATOES

Steps:

• Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.

MASCHI (AFRICAN STUFFED TOMATOES)

Steps:

• Combine filling ingredients in large bowl.
• Cut a Slit in 8 large TOMATOES (very firm), halfway across the center.
• Squeeze at the sides to open the slit.
• Scoop out all the flesh from inside of tomatoes with a spoon.
• Refill tomato with beef mixture and close the tomato.
• Melt 2 Tbs. BUTTER and
• 2 Tbs. OIL in a large skillet.
• Saute the tomatoes carefully in the fat, rolling them gently until they become dark red on all sides.
• Remove the tomatoes with the oil and place in a casserole or heavy saucepan.
• Prepare sauce as follows and pour over the tomatoes:
• Combine: 2 6-oz. cans TOMATO PASTE thinned with water add salt, cinnamon and garlic powder.
• Simmer the tomatoes gently over low flame for 10 to 15 minutes until sauce is cooked.
• Remove carefully to a 15-inch round platter.
• Top each with GREEN OLIVES
• If there is more Maschi filling left over after filling the tomatoes place it in a suitable pan and bake it alongside the tomatoes.