This recipe, adapted from S'Cook: The Complete French Cookery Course, makes a great weeknight meal for kids. This version is dairy-free (Paleo and Whole30)
4 large firm beefsteak tomatoes
½ tsp kosher salt
1 tablespoon olive oil
1 shallot, minced
4 mushrooms, diced
1 tablespoon butter (or ghee)
½ pound ground lamb
½ cup ham, diced
1 garlic clove, minced
1 tablespoons fresh flat-leaf Italian parsley, minced
salt and pepper
Using a serrated knife, cut off the tops of the tomatoes, then scoop out the fleshy insides and seeds with a spoon. Sprinkle salt inside the tomatoes, then invert and place on a wire rack upside down with a baking sheet or foil underneath. Leave to drain for at least 15 minutes.
Preheat the oven to 350 degrees.
In a skillet over medium-low heat, add the butter and melt. Add the shallots and mushrooms and cook slowly for 2-3 minutes without letting them brown, stirring often. Remove from heat and let cool.
Add lamb, ham, garlic, parsley and egg to the pan and stir gently to incorporate. Season with salt and pepper.
Using a tablespoon, scoop stuffing into drained tomatoes, replace their tops, and place on an oiled baking sheet. Bake for 30 minutes and serve immediately.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2015/07/stuffed-tomatoes.html