STUFFED TOMATOES
Ingredients
4 large garden tomatoes
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon black pepper
½ cup pesto (recipe follows or use your favorite brand)
1 cup panko bread crumbs
½ grated cup parmesan cheese
1 cup Jarspounderg or gruyere cheese, shredded
2 tablespoon olive oil
Instructions
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 tablespoon 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.
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