Shelly's Recipe

STUFFED TOMATOES

Category: Sides

For each recipe, use 2 large tomatoes (about 1 pound), stored at room temperature until fully ripe. Cut each tomato in half horizontally. Gently squeeze the halves to release the seeds and pulp, reserving the seeds and pulp for use in sauces, soups, etc. Preheat the oven to 400. In a medium-sized bowl, combine choice of flavor:

For Greek-flavored:
3/4 cup seasoned bread crumbs
1 can (2.25 ounces) sliced pitted olives
3/4 cup crumbled feta cheese
3 tbsp olive oil

Italian flavored:
3/4 cup seasoned bread crumbs
1 tbsp dried basil
3 tbsp grated Parmesan cheese
3 tbsp olive oil

Honey-Mustard flavored:
1 cup seasoned bread crumbs
2 tbsp honey-flavored mustard
1 tbsp olive oil

Stuffed BLTs:
3/4 cup seasoned
bread crumbs
1/2 cup bacon bits
1/3 cup mayonnaise

Stir until well mixed. Fill the tomato halves evenly with the stuffing, then arrange in a shallow baking dish. Bake for 20 minutes, or until slightly softened and hot. Serves 4

For Stuffed BLT’S: Just before serving, place 4 cups chopped iceberg lettuce (1/2 of a medium-sized head of lettuce) in a large bowl with 1/4 cup Italian dressing; toss until coated. Divide the lettuce on 2 serving plates and place 2 tomato halves on each plate. Garnish with chopped fresh basil or green onions, if desired.

OPTIONS: For Honey-Mustard-Flavored Tomatoes: Sprinkle the tops with 2 tbsp chopped almonds before baking. For Italian-Flavored Tomatoes: Garnish with an extra sprinkle of Parmesan cheese just before serving.