Baked Cheese Stuffed Tomatoes Recipe
You've probably tried stuffed peppers but have you eaten stuffed tomatoes? You can
hollow and stuff tomatoes with all sorts of fillings. This yummy recipe uses a swiss cheese stuffing, though
there's no reason you
can't substitute your own favorite cheeses.
8 medium-size tomatoes
2 cups grated swiss cheese
2 egg yolks, slightly beaten
1/2 cup light cream
2 tablespoons grated onion
1/2 teaspoon dried marjoram
1 teaspoon dry mustard
1-1/2 teaspoons salt
1/3 cup seasoned bread crumbs
2 tablespoons melted butter
Preheat oven to 350˚F.
Wash and drain tomatoes. Dip into near-boiling water
for 30 to 60 seconds to loosen skins, then plunge into cold
water. Drain and peel off skins. Carefully cut out the core, then scoop
out and set aside the pulp, leaving the tomato intact.
Coarsely chop the pulp, discarding the seeds. Add pulp to a mixing bowl.
Add all other ingredients except for the bread crumbs and
butter to the bowl containing the tomato pulp.
Spoon the cheese/pulp mixture evenly into the tomato shells. Arrange tomatoes
in a 12 x 8-inch shallow baking dish.
Coat the bread crumbs with melted butter and sprinkle over tomatoes.
Bake in 350˚F oven for 20 to 25 minutes and serve immediately.