Sunday, July 28, 2013

Stuffed Tomatoes

While the original recipe calls for Roma Tomatoes, we have found this works with any of the regular-size tomatoes:

Stuffed Roma Tomato Appetizers
(colorful and flavorful, perfect as a side dish or buffet style dinner party)
Prep Time approximately 1 hour
(can be prepared the day before baking)

5 firm Roma tomatoes
5 chopped scallions
1/2 bunch chopped parsley
1/4 teaspoon thyme
4 cloves garlic
1 tablespoon chopped (or dried) chives
Salt and pepper to taste
Freshly grated Parmesan cheese
Freshly grated cheese of choice (not American) for topping
1/2 cup sour cream
8 ounces cream cheese
1-2 tbsp extra virgin olive oil
1/2 cup extra sharp cheddar cheese, grated
Slice tomatoes in half lengthwise, scooping out seeds and pulp, creating a "shell" to hold prepared cheese mixture.

Cheese mixture:
In Food Processor, place parsley, thyme, garlic, salt & pepper, sour cream, cream cheese, olive oil, blending until it makes a creamy paste.

Remove filling and place in bowl. 

Add scallions, extra sharp cheese, chives and stir by hand. 
Pack the cheese mixture carefully into the tomato shells.

Preheat oven to 400 degrees.

Sprinkle cheese of choice onto top of tomatoes.

Place in your favorite baking dish, place in oven, and bake for 20 minutes until cheese is bubbling or brown.
Garnish with freshly grated parmesan cheese and serve.

Stuffed tomatoes may be prepared ahead of time, and placed in oven just before needed.
They are extremely flavorful.
Consider adding pre fried bacon or cooked spicy sausage, or spinach for a change!

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