Taco Tomatoes

Course Main Course


  • 1 lb. ground beef or turkey
  • 1-2 tbsp FRENCH PANTRY Zesty Mediterranean Herb Blend
  • 1 tsp FRENCH PANTRY Sel Gris Sea Salt
  • 4-5 large tomatoes
  • 1 cup shredded cheese
  • 2 cups chopped lettuce (we use spinach and chop in our Eco Chop)
  • Optional sour cream or yogurt for topping


  • Preheat oven to 350°F degrees.
  • Brown meat on stove top or in your large round mold in the microwave. Once meat is browned, add zesty med herb blend and salt. Combine and taste, you may want extra herb blend or salt. We definitely use at least 2-3 tablespoons at our house! We like to make a quadruple batch of this meat and store in our large be Save container to enjoy all week long.
  • While meat is cooking, prepare your tomatoes. Remove stem and place tomato stem side down before slicing. Using your Santoku Chef Knife, make 4 slices through the center of your tomato, creating 8 wedges. Be careful not to cut all the way through your tomato so the tomato stays intact.
  • Place your large round mold on your perforated baking sheet. Place tomatoes cut side up in your large round mold. Gently open tomatoes and fill with cooked meat. Top with shredded cheese. Cook long enough to melt cheese, about 5 minutes. Serve with chopped lettuce and sour cream/yogurt.