Bodacious Baked Cheesey Italian Stuffed Tomatoes
From sparow64 13 years ago
- 60 to make
- Serves 6
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) shopping list
- 1 1/2 c fine Italian style breadcrumbs shopping list
- 1 c grated parmesan shopping list
- 1 c grated mozzerella shopping list
- 1 c grated colby / jack blend (this is what I had on hand, use whatever you like) shopping list
- 1 dash red pepper flakes shopping list
- 1/2 packet Italian dressing mix shopping list
- 1 t dried basil (I would have used fresh if I'd had any) shopping list
- 2 - 3 T real mayo shopping list
- 2 T melted butter shopping list
- 1 t balsamic vinegar shopping list
- 1 t worcestershire shopping list
- 1 t garlic powder shopping list
- fresh ground black pepper shopping list
How to make it
- Slice the top 1/4 portion off of the tomatoes
- Using a spoon, scoop out the seed and juice. I wanted to leave the "meat" of the tomato
- *Some of my tomatoes still had some of the core in the middle, I used a paring knife to take that out when needed*
- Lightly salt the tomatoes and place upside down on papertowels to drain, for about 15 minutes
- Preaheat oven to 375
- While tomatoes are draining, mix all other ingredients together, by hand
- Will be a "wet, crumbly" texture
- Stuff mixture into all the crevices in tomatoes, by had, and covering the top of the tomato
- (I had some of the mixture leftover, saving it to put in a meatloaf)
- Butter a glass baking dish, and place tomatoes in dish
- Bake about 45 minutes
- Garnish with fresh basil (I was out, so that's not reflected in the pic)
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