This was an absolutely lovely brunch. A friend at work had been to visit his family and brought us co-workers a lovely tomato from his family’s farm. He told me, “For over 50 years, Tom Sneed has been growing vine ripe tomatoes on his family farm in Evensville, Tennessee. Known for their rich red color and refreshing flavor, they can be found in select fresh produce stands in Chattanooga from July through October.” The tomato was so big and the deepest red. I knew I needed to make something special with it to feature on Harvest lite Café. Thanks Tommy!
3/4 lb. Extra lean Angus beef, I used 94% lean.
1/4 cup diced onion
1/4 cup diced zucchini
2TLbs fresh basil chopped
2tsps. minced garlic
2 Tlbs Worcestershire
1/2 cup shaved Asiago cheese
Grated Parmesan cheese and fresh basil for garnish. This version is my own made up recipe but there are many online that you can try for a variety.
Slice the tops of two tomatoes off keeping as much of the tomato as possible.
Scoop out the inside to deseed and hollow the tomato.
Cook the ground meet until done adding the Worcestershire, diced onion, zucchini, garlic and basil to sauté.
When all is cooked turn heat off and add the Asiago cheese so it can begin to melt.
Stuff the tomatoes, add some garnish, the parmesan cheese or toppings of your choice.
Serve and Enjoy!