I was visiting my brother and sister-in-law this week and telling them that my friend has tomatoes coming out of her ears. This is the time of year, at least in Indiana, where tomatoes are at their peak. I had just sent that friend links to some of my favorite tomato recipes (and I’ll include those on the bottom for you) and then my sister-in-law said that they had just tried a new recipe for stuffed tomatoes and it was delicious and easy.
Delicious & easy – sounds right up my alley.
A quick note about tomatoes. For this sort of recipe you’re going to want something in the paste tomato family – a roma or plum or san marzano for example. These smaller, denser tomatoes are best for cooking because they are seedless, not quite as juicy and they can hold up to stuffing.
Stuffed Baked Tomatoes
4 plum tomatoes, halved lengthwise
1/2 a bag of shredded mozzarella cheese (approx 1 cup – divided use)
1/4 cup chopped fresh basil
2 TB grated parmesan cheese
1 tsp minced garlic (1 clove)
salt & pepper
1. Heat oven to 400. Scoop out the inside of each tomato and then chop up the flesh and put it in a bowl. Combine the tomato pulp with 1/2 cup of mozzarella and the remaining ingredients.
2. Place tomatoes, cut side up, on a baking sheet. Spoon in the tomato mixture and top with the remaining mozzarella. Bake until lightly browned – about 10 minutes. Serve warm.
A few other tomato favorites:
- Peanut Chicken
- Goat Cheese Tart (appetizer)
- Garden Veggie Quiche As the name implies, this one is a good way to use up lots of your garden’s bounty.