Bubbly Hot Cheesy Stuffed Tomatoes

I don’t know anyone that does not love tomatoes, this is a great vegetable for salads and this recipe for Cheesy Stuffed Tomatoes is supertb!  It’s easy to make, and it tastes great.  You could do this along with a baked salmon.

This is a stuffed tomato recipe that is popular with the low carb crowd due to the lack of any added bread crumbs, rice, or packaged stuffing mix.  Plum tomatoes are the ideal choice for this recipe due to the fact they are less watery than other tomatoes which makes the pulp you scoop out firmer. The tomato itself has a more concentrated flavor than many varieties.  That’s why sauces are often made from plum tomatoes.

• 4 plum tomatoes
• 1/2 cup shredded mozzarella cheese
• 2 Tbsp grated fresh Parmesan cheese
• 1/4 cup fresh basil leaves, torn small
• 1 garlic clove, minced or grated
• salt and pepper to taste

Preheat oven to 400 degrees.

Cut the plum tomatoes in half lengthwise and scoop the insides out onto a work surface, setting the tomato shells on a baking sheet, cut side up.

Chop up the insides that you scooped out and put in a bowl.

Add the remaining ingredients to the bowl and mix together until well blended.

Spoon this mixture into the tomato shells on the baking sheet.  Top with more Parmesan cheese if desired.

Put in oven and bake for 10 to 15 minutes or until the cheese is melted and starting to brown.

Remove and let cool slightly. Serve warm.

Makes 4 servings.

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