A couple years ago, when I was working on a farm, I frequently had excess tomatoes to play with. Although I love growing tomatoes, eating them isn’t my favorite (outside of salsa and tomato sauce, that is). As I was trying to find a way to use up tomatoes in a form that was tasty, I ran across this recipe for Stuffed Tomatoes.

(Sorry about the less than inspiring picture – I forgot to take my camera home last night, so this is what the leftovers look like in my lunch!)

I also tried to find the recipe for you, but I don’t remember where it came from, 2 years later. Of course, I didn’t bring my copy from home to type in either! (I guess my blogging grade for the day is “F”!) However, in looking for that recipe, I found lots of other great recipes for stuffed tomatoes, so go find one that fits your tastes!

Just briefly, let me give you the run down on my recipe. I cut the tops off the tomatoes and hollowed them out. I chopped the tomato innards for part of the filling. (Later we decided that it would have been smart to scoop out and discard the seeds and locular gel (the goop around the seeds) to keep it from getting too runny.) The tomato innards were mixed with 1 cup of cooked rice, some browned sausage, sauteed onion and garlic, oregano, salt & pepper, a cup of shredded cheese, and 1/3 c. grated Parmesan cheese. The tomatoes were stuffed, then popped in the oven for 20 minutes.

We chose to eat the “caps” raw, rather than bake them with the rest of the tomatoes.