Italian Herb and Cheese Stuffed Tomatoes (10.04.12)
by Jennifer Burns, Gossner Foods
- 4 large tomatoes
- 1/4 cup parsley, chopped
- 1/4 cup oregano, chopped
- 1/2 tablespoon thyme
- 1 tablespoon Italian seasoning
- 1/2 cup bread crumbs
- 1 cup Gossner cheese blend (cheddar and mozzarella)
- 2 tablespoons olive oil, divided
- Salt and Pepper, to taste
Preheat oven to 375 degrees.
Cut the tops off of the tomatoes and scoop out the pulp; set aside. Do not pierce through the skin.
In a medium sized mixing bowl add the tomato pulp, parsley, oregano, thyme, Italian seasonings, bread crumbs, cheese, 1 tablespoon oil, salt and pepper to taste. Mix ingredients together.
In a 9×13 pan line up the tomatoes and fill each with the mixture. Top off with a sprinkle of the remaining olive oil. Bake for 18-22 minutes, until the cheese is melted.