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Cheese-Stuffed Tomatoes

Delightful cheese-stuffed tomatoes, perfect for comfort food that is easy to prepare and versatile for any meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Main Dish
Cuisine: American, Comfort Food
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces ripe tomatoes, on the vine Choose firm and ripe for best flavor.
  • 1/2 cup Panko breadcrumbs
  • 8 leaves sweet basil, chopped Plus more for garnish.
  • 1 cup Monterey Jack cheese, shredded Feel free to experiment with different cheeses.
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons butter, melted
  • to taste none Oil, for drizzling Use olive oil.

Method
 

Preparation
  1. Preheat the oven to 400 degrees F.
  2. Remove the tomatoes from the vine and slice the tops off each one.
  3. With a spoon, carefully hollow out the insides of the tomatoes, leaving about a 1/2 inch thick shell and arrange them in a baking dish.
  4. Drain any excess liquid from the scooped-out tomato pulp, then chop the pulp into small pieces.
  5. In a medium-sized bowl, combine the chopped pulp with breadcrumbs, basil, shredded cheese, minced garlic, salt, and pepper. Drizzle with melted butter and stir until evenly mixed.
  6. Using a spoon, fill each tomato with the mixture until it slightly overflows and drizzle the tops with olive oil.
Cooking
  1. Bake the tomatoes uncovered for about 15 minutes, or until the tomatoes are tender and the cheese is gooey.

Notes

Stuffed tomatoes can be enjoyed as a main dish or alongside a refreshing salad. For storage, place cooled leftovers in an airtight container; they last up to three days in the fridge. Reheat in the oven to avoid sogginess. You can freeze stuffed tomatoes before baking, tightly wrapping them in plastic wrap and foil.