Menu:
Roasted Salmon in Butter & Olive Oil
Baked Stuffed Tomatoes
Salad
Baked Stuffed Tomatoes:
4 plum tomatoes
1/2 c. shredded mozzarella cheese
2 tbsp. grated Parmesan
1 tbsp. coarsely chopped basil
1 clove garlic, minced
Dash of salt and pepper
Preheat oven to 400. Cut tomatoes in half and scoop out pulp. Coarsely chop tomato pulp and mix in mozzarella, Parmesan, basil, garlic, salt, and pepper.
1 comment:
I love stuffed tomatoes. We often have them with eggs for breakfast. If your tomatoes are particularly watery (not likely this time of year!) add about 2 T of breadcrumbs. They absorb the extra moisture and get nice and crispy. If you don't have any crumbs on hand, process the heel end of a loaf of bread - perfect!
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