Originally published on January 16, 2014
You can take just about any vegetable and stuff it with just about anything and I’ll love it. The same is true for these tomatoes (I know, I know, tomatoes are actually a fruit!) The things I stuffed these with are just the items I happened to have on hand, but you can use anything you want. Just remember that if you’re using meat, you should cook it before you stuff it into the tomatoes; and you should try to use bread crumbs on top as they add some texture and give them a nice golden brown colour on top.
Ingredients:
4 large field tomatoes
1 green pepper, chopped
1 red onion, diced
1 clove garlic, minced
1 cup chopped mushrooms
1/4 cup Parmesan cheese
1/4 cup bread crumbs
4 tablespoons olive oil, plus 2
Directions:
1.) Preheat the oven to 375 degrees. Using a paring knife, cut out the core and the middle of each tomato, leaving about an inch around the edges.
2.) In a medium-sized skillet, heat two tablespoons of olive oil over medium heat. Add chopped mushrooms and cook until mushrooms are brown and carmalized.
3.) In a large bowl mix together the green pepper, red onion, clove of garlic, and mushrooms. Mix so that all ingredients are thoroughly combined. Stuff this mixture evenly into the hollowed tomatoes.
4.) In a small bowl, mix together the Parmesan cheese and the bread crumbs. Top each tomato with this mixture.
5.) Place the tomatoes on a baking sheet or in a casserole dish and place them into the preheated oven. Bake for 25-30 minutes, until the tops are golden brown and the skins of the tomato are just starting to split. Remove from oven.
6.) Serve and enjoy!