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- wash the tomato(the tomato above is called "coeur de boeuf" Both in Italy, first, and France, later, a variety of beefsteak tomato is produced which looks like a beef heart in shape, as it is pointing down source: Wikipedia (beef tomato in English/ beefsteak tomato in American Englsih) and it is a very large heirloom variety of tomatoes from France), cut hat(top) of the tomato, carve the inside (taking the flesh out with the spoon) then set aside
- pour the milk over bread crumbs then set aside
- chop garlic , onions , tomato flesh
- stir fry the ground beef for few minutes and add the chopped garlic, onions and tomato flesh add thyme, salt and pepper.
- pre-heat the oven to 180 degree Celsius
- in a bowl combine the milk soaked bread crumbs , cooked ground beef with garlic onions and tomato flesh
- in a baking tray place the bottom part of the tomato, spoon the stuffing into hallowed tomato, sprinkle grated parmesan cheese on top and place the hat back on top then bake for 1 hour and half. Dizzle olive oil on top and serve with rice.
