Baked Stuffed Tomatoes
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A home-kitchen version of baked stuffed tomatoes, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 4 large firm tomatoes
- 1/2 tsp salt
- 4 oz Farmer's cheese
- Savory (herb)
- 1/2 lb mushrooms, thinly sliced or diced
- 3 Tbsp skim milk
- Rosemary
- 1 Tbsp dried bread crumbs-optional
Method
Blanch and peel skin from tomatoes.
Cut out stem and remove pulp.
Cook mushrooms in milk for 3 minutes.
(Use a teflon pan.) Add salt, rosemary, and savory to taste.
Stir into cheese and bread crumbs and fill each tomato with 1/4 of mixture.
Bake 8 minutes in 400 degree oven.
Serve cut side down so filling is a surprise when cut open.
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