Stuffed Tomatoes with Corned Beef Filling
Serving Size / Yield
- 7 Beefsteak Tomatoes
- 1 C. Instant Brown Rice
- 1 Medium Onion, chopped
- 1 Garlic Clove, diced
- 1/8 tsp. Sea Salt, or to taste
- Ground Black Pepper, to taste
- 2 15 oz. cans Tomato Sauce
- 1 lb. Corned Beef, cooked and finely diced
Preheat oven to 350 degrees. Grease a 9x13" baking dish with nonstick cooking spray. Slice the tops off the tomatoes and put them aside for later.
Scoop the pulp out of each tomato into a large bowl. Chop up the pulp and reserve.
In a medium saucepan over medium-high heat, bring 1 cup of water to a boil. Pour in the rice. Cover and let stand 5 minutes until water is fully absorbed.
Warm a large skillet over medium-high heat. Place cooked rice into skillet, and mix together with onion, garlic, salt, and pepper. Stir in reserved tomato pulp and tomato sauce. Bring the mixture to a boil, then reduce heat to low and let simmer for 10 minutes until thickened. Remove from heat and stir in corned beef.
Place hollowed-out tomatoes into the baking dish and fill each one nearly to the brim with corned beef mixture. Place tomato tops back on filled tomatoes. Bake for 20 minutes, or until the tomatoes are tender and the corned beef filling is warm.