Stuffed Tomatoes

I like to try different recipes and while visiting my parents this past weekend, I prepared these delicious baked tomatoes stuffed with herbs and cheese. Goats cheese can be used in place of the cheddar and parmesan.

Herb Stuffed Tomatoes

5 large beefsteak tomatoes
1 cup of chopped fresh parsley
3/4 cup of bread crumbs or cornmeal
3/4 cup of grated cheddar cheese
1/4 cup of grated parmesan cheese
1 tablespoon of lemon juice
1/2 teaspoon of freshly cracked black pepper
2 tablespoons of olive oil

Preheat the oven to 375 degrees.

Butter a large casserole dish and set aside.

Cut the tops of the tomatoes off. Using a small spoon, gently hollow out the inside of the tomatoes. Discard the seeds, and reserve the pulp.

Chop up the reserve tomato pulp, and put in a medium sized bowl. Add the parsley, bread crumbs or cornmeal, cheese and pepper and stir to combine.

Put the tomato halves into the casserole dish and fill with the cheese and crumb mixture. Drizzle a bit of olive oil on each tomato.

Bake until the tops are browned, about 20 - 25 minutes.