Tomatoes with Cheese Stuffing
Cheese-stuffed baked tomatoes make a simple, inexpensive dish that works as a side or a light main. The filling is built from the tomatoes' own scooped-out pulp, mixed with bread crumbs, grated cheese and butter, so nothing is wasted and the stuffing stays moist as it bakes. The cheese adds the protein tomatoes lack, and the crumbs make the dish filling. Twenty minutes of work gets six tomatoes into the oven.
Instructions
Choose six medium-sized tomatoes. Cut out the centers of each one and scoop out the insides, keeping the pulp in a bowl.
Add the bread crumbs, grated cheese, salt, black pepper, butter and hot water to the bowl of pulp. Mix until the stuffing is evenly combined and moist.
Spoon the stuffing into the hollowed tomatoes and stand them in a baking pan.
Bake in a moderate oven until a fork slides easily into the tomato flesh. Serve the tomatoes hot.
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