Polly-0 Cooking with Cheese Recipe Book/1977

Baked Cheese-Stuffed Tomatoes
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 firm ripe tomatoes 6 ounces Mozzarella, diced 1 teaspoon sweet basil
1 clove garlic, minced or 1/8 teaspoon garlic powder 1/4 teaspoon oregano 3 tablespoons chopped fresh parsley
3 tablespoons grated Parmesan or Romano cheese salt to taste ground pepper
olive oil



1 Preheat oven to 350. Wash and dry tomatoes and cut in half crosswise. Scoop out pulp, refrigerate and reserve to use in soups or casseroles. Turn tomato cases upside down to drain. Combine mozzarella with remaining ingredients, except pepper and olive oil. Fill cases with mixture; sprinkle freshly ground pepper over each. Arrange in a baking dish, filled side up, and dizzle olive oil over all. Bake, uncovered, 45 minutes.
2 VARIATION: Saute 1/2 pound sliced mushrooms in 2 tablespoons butter. Add mushrooms to cheese mixture before stuffing tomatoes.

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