STUFFED TOMATOES

4 large garden tomatoes

1 tsp. salt

1 tsp. black pepper

½ cup pesto (recipe follows or use your favorite brand)

1 cup panko bread crumbs

½ grated cup parmesan cheese

1 cup Jarslberg or gruyere cheese, shredded

2 Tbs. olive oil

Preheat oven to 400 degrees.

Cut out the top of each tomato and scoop to the center, creating a small well to hold the crumb mixture. Place on a foil lined cookie sheet coated with non-stick spray. Liberally season the tomatoes with the salt and pepper and put about 1 Tbs. of the pesto in the bottom of each ‘well’.

Combine the breadcrumbs, parmesan, Jarlsberg (reserve ¼ cup), and remaining pesto in a small bowl. Divide the crumb mixture amongst the tomatoes and top with the last ¼ cup of Jarlsberg. Drizzle the tops with the olive oil. Bake for 20-25 minutes until the tops are golden brown.

Serve hot as a main course with a salad or as a side dish.

Sides

8 Ingredients or less

Vegetarian