ROASTED TOMATOES STUFFED WITH
FRESH HERBS AND A TRIO OF CHEESE

6 large beefsteak tomatoes
2 cloves garlic, minced
1 cup toasted unseasoned breadcrumbs
1/2 cup grated Gouda cheese
1/3 cup freshly grated Parmesan cheese
1/2 cup cream cheese
2 tablespoons chopped fresh basil
2 tablespoons olive oil
1 teaspoon dry mustard powder
2 tablespoons chopped dry-packed sundried tomatoes
Salt and freshly ground black pepper

Using a sharp knife cut the top off each tomato. Without breaking through the skin, carefully scoop out the inside of the tomato with a melon baler or a spoon and discard. Set the tomato shells aside.

Preheat the oven to 350 degrees F.

Put the garlic, breadcrumbs, Gouda, Parmesan, cream cheese, basil, olive oil, mustard, and sundried tomatoes in a medium bowl and mix well. Season to taste with salt and pepper and mix well again.

Spoon the filling into the tomatoes, dividing it evenly, and place the tomatoes upright in a roasting pan.

Bake in the oven until the cheese is hot and the tops are golden brown, 20 to 25 minutes. Remove from the oven and serve hot.

Servings: 6
Source: Caprial Pence