Stuffed Tomatoes


Tonight, we are eating a simple meal that we found in the Moosewood Restaurant Simple Suppers cookbook that we love so much! This was very easy to make, and pretty good! We scaled the recipe down to make enough for just the 2 of us, so we used 2 tomatoes and less cheese. The original recipe is listed. We served these along side of Broccoli Slaw, as it suggests in the cookbook. We made the slaw with 3 cups of packaged broccoli slaw mix, 1 tablespoon of olive oil, 1 tablespoon of vinegar (we used red wine vinegar), salt, and pepper. Mix it all up in a bowl and serve after 20 minutes.


6 Medium Tomatoes
2 1/2 cups Grated Cheddar, Fontina, or Havarti (we used cheddar)
1/2 cup Scallions, finely chopped
1 teaspoon Oregano, Dill, or Thyme (I used a pre-made spice mix from Penzey's)

Cut the tomatoes in half and scoop out the seeds. In a baking dish sprayed with non-stick cooking spray, place the tomato halves cut side up. Sprinkle them with salt and pepper. In a bowl, combine the cheese, scallions, and herbs. Spoon the filling int o the tomato halves. Cover the baking pan with foil and bake at 400 degrees for 15 minutes. Uncover and bake for 5-10 minutes longer, until the filling is hot and the cheese is melted. *I also put ours under the broiler for about 2 minutes at the end.