Recipe of Favorite Lee's Stuffed Summer Tomatoes Revisited

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The ingredients needed to make Lee's Stuffed Summer Tomatoes Revisited:

1. Make ready 350 ' Preheated Oven
2. Take 4 Vine Ripe Tomatoes (6-8 Ounces)
3. Make ready Reserved Liquid and Pulp
4. Make ready 3 \4 - 1 Cup Italian Seasoned Dry Bread Crumbs
5. Get 1 \2 Teaspoon Table Salt
6. Prepare 1 Teaspoon Dry Italian Seasoning Herbs
7. Take 2 Tablespoons Granulated Sugar
8. Make ready 1 \2 Teaspoon Cracked Black Pepper
9. Get 1 \4 Cup Fresh Chopped Parsley (Not the dried stuff!!)
10. Prepare 3 Tablespoons Parmesan Cheese
11. Prepare 1 \2 Cup Shredded Monterey Jack Cheese
12. Take 1 \2 Cup Shredded Sharp Cheddar Cheese
13. Take 3 Tablespoons Extra Virgin Olive Oil

We want to hear from you! Simple Stuffed Tomatoes Juicy, summer tomatoes get stuffed with a flavorful mixture of sausage, orzo, spinach, fresh herbs, and salty feta. This easy dish is a perfect way to showcase those beautifully ripe and red tomatoes. Cut a thin slice off the top of each tomato.

Steps to make Lee's Stuffed Summer Tomatoes Revisited:

1. Core and slice off tops of tomatoes. Using a spoon gently scoop out the flesh of tomatoes. I use a serrated grapefruit spoon to do this. Save all the flesh and juice in a separate bowl. Lightly salt inside of tomatoes and place upside down on a plate to drain.
2. Add all other 10 ingredients to your reserved tomato mixture. Depending on how much juice you have you may need more or less breadcrumbs. Start with a 1/2 Cup and work up from there. You want the mixture to be thick enough to work with.
3. Spoon mixture generously into your tomatoes. You really shouldn't haven't any stuffing leftover. Pile high generously.
4. Bake for 25-30 minutes until stuffing mixture is cooked through. I usually broil for the last 2 minutes to enhance browning on the tops. Message me with any questions. Enjoy the summer!!

This easy dish is a perfect way to showcase those beautifully ripe and red tomatoes. Cut a thin slice off the top of each tomato. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain. Add reserved tomato pulp; cook until most of the liquid is evaporated. Heirloom Tomatoes Stuffed with Summer Succatosh Thomas Keller hollows out heirloom tomatoes and fills them with succotash made of lima beans, peppers, and corn for a stunning presentation.

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