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Stuffed Blue Cheese Tomatoes
Featured In WTFCF Season 2, Episode 01: Tomatoes From The Ceiling. A tangy and rich appetizer that will surely impress your guests!
Equipment
- melon baller or small sharp knife
- baking sheet
Ingredients
- 4 medium Roma tomatoes, cut lengthwise
- ½ red pepper, diced very small
- ½ orange pepper, diced very small
- 2 small mushrooms, diced very small
- ½ onion, diced small
- ½ cup blue cheese, substitute Gruyère or mozzarella cheese if desired
- ½ cup Panko breadcrumbs
- ¼ cup olive oil
- 4 chopped basil leaves
- ¼ tablespoon coriander
- ½ tablespoon chopped dill
- basil leaf sprigs, for garnish
- salt and pepper to taste
Instructions
- Preheat oven to 350°F.
- Cut 4 Roma tomatoes lengthwise. Hollow out tomato flesh with melon baller or sharp knife. Place on baking sheet.
- Season tomatoes, with salt and pepper, ½ tablespoon dill, and ¼ tablespoon coriander.
- In a skillet, sauté ½ diced peppers, 2 diced mushrooms, and ½ diced onions until tender.
- Once sautéd, remove from heat and mix with ½ cup crumbled blue cheese and ½ cup breadcrumbs.
- Fill the tomatoes with mixture and drizzle with ¼ cup oil. Bake for 20 minutes.
- Garnish with a sprig of basil.
Enjoy!
About the Author
Red Sun Farms is an unprecedented group of owners, growers, and service professionals in the greenhouse industry. The farm’s mission is to grow and promote true greenhouse vegetables and quality to customers, communities, and stakeholders. Red Sun Farms is the largest fully integrated high tech greenhouse in North America. Their final goal - being the leader in the greenhouse industry.Find more recipes from our travels, guests, families, friends, and professional chefs in the Where The Food Comes From Cookbook!
