Wednesday, July 30, 2014

Stuffed Tomatoes

 How is your Wednesday going?
Mine?
Creative....
That's a good thing, right?
I had one lonely tomato sitting in my produce basket.
All alone.
All by himself.
So I decided to eat him this morning.
Yes, a stuffed tomato was my brunch.
By the time I got him prepared it was almost lunchtime.

I know you have tomatoes ready, or almost ready in your garden.
This is the perfect side dish to add to any meal.
Whenever anyone mentioned stuffed tomatoes I always turned up my nose.
Now I know what I have been missing.
Truly delicious!
 This is what I did:
I hollowed out the tomato meat.
But don't throw it away.....
It will go right into the stuffing mix.
I had to slice off just a sliver of the one bottom.
It didn't want to sit flat.
 See, you can see the tiny pieces of tomato I put into the stuffing mix.
Adding the horseradish gives these just enough zing to say....."MMMMM!"
 I topped them with mozzarella cheese and baked them for 
about 25-30 minutes.

Amazing flavors in these stuffed tomatoes.
You will love them.
Stuffed Tomatoes

Fresh tomatoes (if you want to get all the stuffing used I would suggest using two large tomatoes. 4 halves)
1 c. Italian bread crumbs
1 TBS grated Parmesan cheese
1 TBS finely chopped onion
1/4 tsp. prepared horseradish
1/4 tsp. crushed black pepper (more if you like)
1/2 tsp. salt
2 TBS extra virgin olive oil
1 TBS dried parsley flakes
4 triangles of Laughing Cow Garlic and Herb cheese spreads
Enough mozzarella cheese to top the tomatoes before baking

Preheat oven to 350 degrees F.
Clean the tomatoes and cut each one in half between the top stem and bottom. Carefully remove the tomato meat without cutting through the skins. Chop the tomato meats fine and add them into the stuffing ingredients. Mix all ingredients listed until bread crumbs become damp and sticky. Stuff tomato halves with the amount of stuffing to your liking. Top with mozzarella cheese and bake at 350 for 25-30 minutes.

Photobucket

1 comment:

  1. YUM.. I have always wanted to make these..thank for the recipe

    ReplyDelete

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