Baked Tomatoes Stuffed with Herbs and Blue Cheese
Baked Tomatoes Stuffed with Herbs and Blue Cheese **
6 Medium hot house or round tomatoes
1 Medium yellow onion, chopped
4 Garlic cloves, minced
3 Cups unseasoned or seasoned bread crumbs
3 Tsps. Herbs de Provence
Extra Virgin Olive oil
6 Tsps.Crumbled Blue Cheese
Preheat the oven to 350 degrees.
Cut the tops off and core the tomatoes removing as much of the inside as possible while leaving the tomato “shell” firm. Reserve the tops and season “shell” with some salt. Turn the tomatoes over and allow them to drain for at least 20 minutes. Set aside.
In a sauté pan heat 2 tablespoons of olive oil and cook the onion until translucent but still firm. Please do not allow the onion to burn.
Place the bread crumbs in a bowl and add the cooked onions, minced garlic, and Herbs de Provence. Combine well. Begin adding the olive oil to the bread crumb mixture until you have created a mash that holds together when you depress it with a spoon. Season with salt to taste and add the blue cheese.
Fill each tomato “shell” with the stuffing and close the tomato with its top.
Using a lidded Pyrex casserole that will hold the tomatoes snugly in place cover and bake for 40 minutes or until the tomatoes begin to bubble. It is important not to let them over bake or the tomatoes will fall apart when served.
** Now see the "How Do I Do That" Video