Toe And Dons Cheese Cracker Stuffed Tomatoes Recipes

Steps:

• Heat oven 350°F.
• Cut tops off tomatoes, discard tops. Scoop out pulp from centers of tomatoes, leaving 1/4-inch-thick shells. Reserve 1 cup of the removed pulp.
• Brown meat with onions in medium skillet on medium-high heat; drain. Return meat mixture to skillet. Add reserved tomato pulp, Italian seasoning and tomato paste; mix well. Cook 3 min., stirring frequently. Remove from heat. Stir in Parmesan.
• Place tomato shells on foil-covered baking sheet; fill with meat mixture.
• Combine shredded cheese and bread crumbs; sprinkle over tomatoes. Top with basil.
• Bake 12 to 14 min. or until heated through.

Steps:

• Cut tops off of tomatoes and scoop out pulp leaving shell.
• If you want to save the pulp, put it in a casserole dish at this point.
• Crush saltine crackers (I just do it carefully right in the unopened sleeve) to say pea size, put in bowl.
• Grate the cheese into the bowl, turning with your hands every few minutes so the cheese doesn't stick together and gets mixed in nicely with crackers.
• Carefully but firmly stuff tomatoes with mixture.
• Dot each tomato with a pat of butter.
• Bake 1 hour or until tomatoes are soft.
• If making the casserole cut tomato count to six and use extra crumbs on pulp.

Steps:

• Scoop out center of each tomato half, leaving a 1/2 inch thick shell.
• Chop scooped out tomato pulp; set aside.
• In a medium bowl, combine breadcrumbs, butter, basil, salt and pepper.
• Stir in cheese and chopped tomato pulp.
• Fill tomato shells with breadcrumb mixture.
• Wrap each stuffed half in foil.
• Place on grill, stuffed side up.
• Cook 10 to 15 minutes or until cheese melts.
• Remove foil; sprinkle with parsley.
• Serve hot and enjoy.

Steps:

• Cut tomatoes in half.
• Spoon out the juice and seeds (leave the pulp).
• Stuff each half with goat cheese and make sure there is plenty of cheese on top Sprinkle with the dried herbs.
• Put under the grill for 10 to 15 minutes until the cheese browns.