I dare you to take the taste test…. A fresh tomato from a farmers market stand vs a vine ripened tomato from your favorite grocery store. Fresh vegetables from a local farmers market are 10 times better. The shame in it is that so many of our children have never tasted anything but the vegetables from the grocery store. Or that they believe that mac n’cheese from a box is good for you. If you make this cheesy stuffed tomato for your family with fresh tomatoes from a local farm stand it will be your families new favorite!
2 tablespoons garlic olive oil
2 tablespoons fresh parsley, chopped
1 tablespoon scallion
1 garlic clove, shopped
1 cup dry breadcrumbs
Swiss cheese grated
Preheat oven to 325 degrees
Slice off tops of tomatoes and hollow out the pulp/seeds of the tomatoes keeping the meat of the tomato around the sides and bottom of the tomato. Discard pulp (I happen to like this and save it to eat later). I have also mix the pulp with the bread crumbs for a moister stuffing.
In a sauce pan, heat oil, parsley, scallions, garlic and breadcrumbs. Mix together until just heated through and moist. Just before stuffing mix in ½ cup of cheese.
Place tomatoes in an oiled casserole dish.
Fill tomatoes with stuffing.
Top each tomato with more cheese. Brush with oil and bake for 45 minutes. (baste with oil occasionally while cooking).