Stuffed tomatoes are a wonderful addition to any meal. Fresh and stuffed full of goodness, it’s a delicious and fun way to serve up tomatoes. Topped with a nice parmesan crust, and full of cheese, shrimp and veggies…it’s a nice winter treat to get you through the winter months. Stuffed tomatoes and peppers are also great as a meal in the summer time.
There are many combinations for the stuffing, so add any of your favorites foods and it’s sure to turn out great!
2 large field tomatoes
2 slices stale bread
2 tbsp virgin oil
1/2 onion, finely chopped
1 clove garlic, finely chopped
1/2 stalk celery, finely chopped
3 tbsp milk
1 tbsp lemon juice
1/2 tsp worcestershire sauce
1 tbsp fresh chopped parsely or dried
1/4 tsp black pepper
1/2 tsp oregano
1 tbsp fresh chopped basil or dried
1 tsp fresh chopped rosemary or dried
4 shrimp cooked, chopped small
1/4 cup shaved havarti herb cheese
1/4 cup shredded cheddar cheese
1/4 cup parmesan cheese
Crisp bacon bits ( optional for topping )
In a small saucepan, add virgin oil and chopped onion, celery and garlic. Saute for a few minutes. In a mixing bowl break up the stale bread into small pieces, then add the herbs, spices, lemon & worcestershire sauce. Add to the saucepan and mix well over low heat. Add milk to the dressing to bind. Add the havarti cheese and chopped shrimp.
Slice the top off the tomato, making a small lid, then with a knife go around the edge of tomato to remove the pulp. With a spoon scoop out the tomato pulp and set aside.
Sprinkle salt and pepper on the inside of the tomato, then scoop in the stuffing mixture. Push down the mixture and continue adding to both tomatoes using all the dressing.
Top with grated cheddar cheese ( bacon bits optional ) and place on a baking dish, with the lid leaning on the tomato, and a small amount of water on the bottom. Place in a preheated 350 degree oven for 30 minutes. After 15 minutes add the parmesan cheese, remove the lids, and allow the parmesan to brown for the final remaining time.
Garnish with parsley and serve.