Cheese Stuffed Tomatoes

Updated July 18, 2011 with a new picture. This time they didn't fall apart and I was able to make them with fresh basil from my garden.

I love tomatoes. I eat them every day and can never get enough, especially this time of year. I've been wanting to make these Cheese Stuffed Tomatoes for awhile, but finally put them on the menu this week.


We were grilling steak anyway, so I wrapped these up and put them on the top rack of the grill to cook. We both kind of forgot they were there, so they ended up cooking way too long, but they were still utterly delicious even if they were falling apart. I just wish the photo had been better. I can't wait to make these with fresh basil once I've got my basil plant growing this summer.

Cheese Stuffed Tomatoes
The Novice Chef

4 medium tomatoes
1/4 cup of your favorite breadcrumbs
2 tablespoons butter, melted
8 basil leaves, chopped
1/2 cup Monterey jack cheese, shredded
1/2 teaspoon salt
1/2 teaspoon pepper
Parsley for garnish

Slice off top of tomato, hollow out (leaving 1/2 inch thick shell), and chop pulp and set aside. In a medium bowl, combine bread crumbs, butter, basil, salt and pepper. Next stir in cheese and tomato pulp. Fill each tomato shell and then wrap each tomato individually in foil.

Grill, or bake (at 400 degrees) for 10 to 15 minutes, until cheese is completely melted. Garnish with parsley and serve hot.

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