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
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.
Posted by: Brandon Johnson | October 17, 2011 at 08:06 AM