Stuffed Tomatoes

My little cherub was watching the Food Network, when the show chef made stuffed tomatoes.

Ever since then, that's been my cherub's request.

Doesn't that seem strange?

While at the store I grabbed some large tomatoes and it thrilled her soul!

Today, after swimming, she decided that a stuffed tomato would be a great lunch.

Together, we made her first-ever stuffed tomato.

It was simple; but that's what she wanted.

"Momma, I wish we would have done this sooner this Summer. This is delicious!"

When it's their idea -- it's so much tastier!

Stuffed Tomatoes

2 large, ripe tomatoes
Salt
1/2 cup bread crumbs
Freshly ground black pepper
1/3 cup grated Parmesan
1/4 cup olive oil

Preheat oven to 400 degrees F.

Slice the top off of the tomato and scoop out pulp and seeds. Salt insides and rest upside down on a paper towel for about 15 minutes to drain.

In a small bowl, mix together bread crumbs, pepper, grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with some extra Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.

Comments

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