Categories: Beef, main dish

Ingredients

• 2 Tbsp. olive oil
• 1 small onion, finely chopped
• Kosher salt and pepper
• 3 Tbsp. fresh thyme leaves
• 1 clove garlic, finely chopped
• 1 Lb. lean ground beef
• 1/2 cup dry white wine
• 6 large tomatoes ( about 8 oz. each)
• 3 oz. Gruyere cheese, grated (3/4 cup)
• Arugula salad, for serving

Directions

1. Heat the broiler and position the rack 6 inches below the heat source. Line a large rimmed baking sheet with foil.
2. Heat the oil in a large skillet over medium heat. Add the onion, season with 1/4 tsp. each salt and pepper and cook, stirring occasionally, until tender and beginning to turn golden brown, 8 to 10 minutes. Stir in the thyme and garlic and cook for 1 minute.
3. Add the beef, season with 1/2 tsp. each salt and pepper and coo, breaking it up with a spoon, until browned, 6 to 8 minutes. Add the wine and simmer, stirring occasionally, until nearly evaporated, 3 minutes.
4. While the onions are cooking, using a sharp knife and working on an angle, remove the tomato stem, leaving a 2-inch-wide opening in the tomato. With a spoon, scoop out most of the seeds and pulp (without breaking the skin). Transfer the tomatoes to the prepared baking sheet.
5. Divide the meat mixture among the tomatoes (about 1/2 cup each) and top with the cheese (about 3 Tbsp. each) Broil until the cheese melts and is beginning to brown, 2 to 3 minutes. Serve with salad, if desired.

Email to a friend | Print this recipe | Back