Paul's Stuffed Tomatoes

by Paul
(Los Angeles)

There are no measurements for the herds and spices. The great thing about this recipe is that you can change it up a little every time you make it.

INGREDIENTS:

  • 4 Beefsteak Tomatoes
  • 4 Pieces of Mozzarella Cheese
  • 2 Diced Garlic Cloves
  • 3 tbs. Balsamic Vinegar
  • 1 tbs. Soy Sauce
  • Chopped Basil
  • Ground Oregano
  • Garlic Salt
  • Lemon Pepper
  • Ground Nutmeg
  • Poultry Mix

    PREPARATION:

  • Preheat your oven to 350˚F.
  • Cut the tomatoes open pumpkin style.
  • Take out the meat, and chop it up.
  • Chop up the tomatoes' "hats".
  • Put the tomato meat and hats into a medium-sized bowl.
  • Arrange the tomatoes in a Pyrex pan.
  • Pour the balsamic vinegar and soy sauce into the bowl.
  • Mix in the herbs and spices.
  • Place the mozzarella pieces inside the tomatoes. They should not completely fill them up. Leave room for some melty goodness.
  • Pour the contents of the bowl over the tomatoes.
  • Put the Pyrex tray in the oven, and let the tomatoes bake for 20-30 minutes.
  • Take your food out of the oven. Serve and enjoy!

    Servings: Makes 4 Tomatoes

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