I always do a lot of canning. We like home made spaghetti sauce so I make lots of spaghetti sauce. It is nice to have over the winter months. It is very versatile and can be used in so many kinds of dishes, not just spaghetti.
Then there is the salsa that we like to can. So I guess it is the reason for so many tomato plants. Plus the fact that we just like to eat tomatoes.
This year the tomatoes have been just wonderful - very meaty and juicy. Great for eating!
The other day I decided I wanted to try something different with tomatoes, something that I have not made in the past. So I decided I would try to find a recipe for stuffed tomatoes. I know people that stuff raw tomatoes with tuna salad or egg salad to make a nice simple meal, but I wanted something a little different.
So I started to look for a new recipe. When I didn't find what I wanted I decided to make something on my own.
I made a baked tomato that was stuffed with cheese and oregano and fresh basil from the garden. It was a big hit with Mike and me. He thoroughly enjoyed it. In fact he mentioned that when he goes to visit his dad this fall down south he is going to make it for him.
Usually when I make a new recipe I will ask him if I should make it again, this way if he says yes I know he truly likes it, but this time he answered the question before I had time to pose the question. I have a feeling this will become a favorite recipe in our house.
Three Cheese Baked Stuffed Tomatoes:
4 Ripe medium tomatoes
1/2 cup cottage cheese or ricotta
1 cup mozzarella cheese
1/4 cup parmesan cheese
1 teaspoon basil
1 teaspoon oregano
1. Preheat oven to 350 degrees
2. Cut out the core of each tomato.
3. Spoon out some of the meat of the tomato to make a well and set aside
4. Mix the cheese along with the basil and the oregano.
5. Take a teaspoon and take your cheese mixture and stuff each tomato until it is full, really pack it in.
6. Place tomatoes in a baking dish and bake in preheat oven for 20 minutes.