Italian Herb & Cheese Stuffed Tomatoes

Our family is in town as I write this. On our list today is a stop by the brand new KC Trader Joe’s and the Roasterrie for some of Christopher Elbow’s amazing chocolate-infused coffee. We are on the run, so this post will be short and stuffed-tomato delicious.

I have been hoarding my vine-ripened tomatoes just for this. The stuffed fresh herbs and bread crumbs make this a flavorful dish…and it only takes about 20 minutes to make!

We only made the 2, but the recipe I put together will be sufficient for about 6 medium sized tomatoes. I really kind of felt like these tasted like an inside out margherita pizza, these would make super fun appetizers at a party or small get together.

I was lucky too, while at the store I found that the baguettes were on sale, so I snagged one up to serve alongside these stuffed tomatoes. Luckily, I also had on hand some really good Greek olive oil I had been saving for bread dipping and one of my favorite 17-year aged balsamics.

These are a perfect little Italian meal, with fresh bold flavors and only a little bit of time. If you have 20 minutes to spare and a garden with a few herbs, these are definitely worth a try.

Well, my husband is calling for me, so I guess that means it’s time to go! Hope everyone has a great weekend!

Enjoy!

Megan

Italian Herb & Cheese Stuffed Tomatoes

Ingredients:

• 6 vine ripened tomatoes
• 1/4 cup fresh italian parsley, chopped
• 1/4 cup oregano, chopped
• 1/2 tablespoon thyme
• 1 tablespoon Italian seasoning
• 1/2 cup bread crumbs
• 1 cup shredded Italian cheese blend (cheddar, mozzarella, parmesan)
• ground black pepper to taste
• extra virgin olive oil
• 2 teaspoons italian seasoning

Method:

1. Preheat oven to 375 degrees
2. Cut the tops off of the tomatoes and scoop out the mushy insides using a melon baller and set aside. Leave the thick tomato wall in tact making sure not to pierce through the skin.
3. In a medium sized mixing bowl add in the tomato pulp, herbs, bread crumbs, cheese, and pepper to taste. (You can also add about 1/2 tablespoon of olive oil). Mix ingredients together until mixed evenly.
4. In a 9×13 pan line up your tomatoes and fill each with the pulp mixture. Top off with a sprinkle of olive oil. Bake for 18-22 minutes, until the cheese is melted.

Source: slightly modified from Dragon’s Kitchen recipe for Herb Stuffed Tomatoes