Bodacious Baked Cheesey Italian Stuffed Tomatoes |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Had several tomatoes from the garden that I needed to use, and came up with these in Mad Scientist mode yesterday. They were a big hit! Easy to adapt with your favorite cheeses and spices. Ingredients:
8 med/lg ripe, red tomatoes (i had 2 or 3 different varieties) |
1 1/2 c fine italian style breadcrumbs |
1 c grated parmesan |
1 c grated mozzerella |
1 c grated colby / jack blend (this is what i had on hand, use whatever you like) |
1 dash red pepper flakes |
1/2 packet italian dressing mix |
1 t dried basil (i would have used fresh if i'd had any) |
2 - 3 t real mayo |
2 t melted butter |
1 t balsamic vinegar |
1 t worcestershire |
1 t garlic powder |
fresh ground black pepper |
Directions:
1. Slice the top 1/4 portion off of the tomatoes
2. Using a spoon, scoop out the seed and juice. I wanted to leave the meat of the tomato
3. *Some of my tomatoes still had some of the core in the middle, I used a paring knife to take that out when needed*
4. Lightly salt the tomatoes and place upside down on papertowels to drain, for about 15 minutes
5. Preaheat oven to 375
6. While tomatoes are draining, mix all other ingredients together, by hand
7. Will be a wet, crumbly texture
8. Stuff mixture into all the crevices in tomatoes, by had, and covering the top of the tomato
9. (I had some of the mixture leftover, saving it to put in a meatloaf)
10. Butter a glass baking dish, and place tomatoes in dish
11. Bake about 45 minutes
12. Garnish with fresh basil (I was out, so that's not reflected in the pic)
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