When I had my subscription boxes, each box contained a recipe to go with the theme of the box each month. I wanted to come up with a recipe that incorporated fresh veggies from the garden. A summertime appetizer. I am sharing with you my creation for stuffed tomatoes. Let me know what you think.
Stuffed Tomatoes
¼ C. gr. pepper, diced
¼ C. zucchini, diced
¼ C. onion, diced
¼ C. carrots, thin slices
(If using baby carrots)
Halve the thin slices(If using
regular size carrots)
Approx 12 snack crackers, crushed
1 egg
12 Sweet Campari tomatoes or 12
large cherry tomatoes
¼ tsp. salt
¼ tsp. pepper
½ tsp. garlic powder
½ tsp. dried oregano
1 Tbls. grated parmesan cheese
¼ C. shredded hot pepper cheese
2 Tbls. butter
Preheat oven at 350 degrees
1. Hollow center of tomatoes:
place tomatoes in a mini muffin
pan so they don’t roll. Set aside
2. Saute veggies in the 2 Tbls. butter
for 5 min.
3. In a separate bowl mix cracker crumbs,
cheeses, herbs & spices, veggies & the egg.
4. Stuff tomatoes with mixture, cover with foil.
Bake in mini muffin pan for 15 min.
5. Remove foil, bake an additional 10-15 min.
6. Broil for 5 min or until top is a tad golden brown.
Enjoy!!
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