Stuffed Baked Tomatoes

 

Nothing says summer like tomatoes off the vine...and I couldn't wait so I actually pay way too much for vine-ripened tomatoes at the grocery but they were worth it!

 

Stuffed baked tomatoes

 

 

 

 

Recipe by Glenna Anderson Muse

Ingredients:

• 4 Small tomatoes (Approx 3 inch diameter)
•  3 oz cream cheese, room temp
• 1 TBSP fresh parsley
• 1 tsp Cavender's Greek Seasoning or Mrs. Dash Original All-Purpose seasoning
• 1/4 cup Italian style bread crunbs
• 1 TBSP melted butter

 

 Directions:

 

 Pre-heat oven to 350 degrees.

 

1.  Core the tomatoes and squeeze out extra juice, creating a pocket inside the tomato without cutting through the bottom.

 

2.  In a small bowl, mix together cream cheese, parsley, and seasoning.  Divide filling into four and stuff into each tomato with a small spoon.

 

 3. In a small bowl, melt butter in microwave and stir into bread crumbs.  Divide into four and spoon on top of cream cheese stuffed tomatoes

 

4.  Bake 20 min @ 350 degrees

Comments

[Brandon Johnson]

First of All, That Stuffed Baked Tomatoes Looked Great! That is a dish I will try. I incorporate health and dieting in my blog, http://healthbum101.blogspot.com/. Thanks for the idea to find creative dishes from what I already have in the refridgerator. This will keep me from spending additional money and it will allow me to be more creative.