Have you ever make anything and get sick of it, but someone else loves it? Well, this is the story behind this recipe. Not only does Jen love these stuff tomatoes I once had to make these for her at least twice a month. For me I still can’t eat them, even though I use to love them.  This is a great dish to make as a side with beef or lamb.

Let’s cook!

Stuffed Tomatoes

4 beefsteak tomatoes

3/4 cup Italian style bread crumbs

1/2 cup shredded provolone

1/2 cup shredded romano

1 cup chopped  flat-leaf parsley

1 teaspoon butter

2 tablespoons olive oil

3 cloves of garlic, diced

salt and pepper

Preheat oven to 375. Cut the tomatoes in half, horizontally.

Use a small spoon to gently hollow out the inside of the tomatoes.

Chop the reserved pulp and put in a medium bowl.

Add the parsley, bread crumbs, garlic, cheese to the bowl.

Using the mixture fill the tomatoes.

Place tomatoes on a cookie sheet and top with a slice of cheese. Put in the oven and bake for 20 minutes.

Here is how I plated this for Jen.

Here is the close-up:

So now you have Jen’s favorite recipe and a way for you to make stuffed tomatoes.

I have no idea what I am going to make tomorrow night but I am sure I will figure it out on my way into work like I do every morning. Check back to see what I decided.

Happy Cooking!