Jan 16, 2012
These cheesy stuffed tomatoes are a classic steakhouse side. Made with fresh thyme and lots of mozzarella and Parmesan cheese, they're sure to add a nice hit of colour to your plate.
3 tbsp. olive oil
1 small onion, diced
2 small eggplants, diced
1 yellow zucchini, diced
1 green zucchini, diced
1 clove garlic, minced
2 sprigs of thyme, finely chopped
Salt and freshly ground pepper, to taste
4 medium vine ripe tomatoes
3 to 4 tbsp. grated mozzarella cheese
2 tbsp. grated Parmesan cheese
Preheat oven to 350 degrees F.
Heat olive oil in a large sauté pan over medium to medium high. When oil is hot, add onion, eggplant, zucchini, garlic and thyme. Season the mixture with salt and pepper. Sauté until vegetables are tender, about 7 to 10 minutes.
Meanwhile, cut tops of each tomato and scoop out seeds and pulp with a melon baller or spoon.
Stuff the tomatoes with the vegetable mixture. Bake tomatoes until they start to soften and skins begin to wrinkle, about 20 to 25 minutes.
Remove the tomatoes from the oven and top each evenly with mozzarella and Parmesan cheese. Broil tomatoes until the cheese is melted and lightly golden brown. Serve hot.
Yield: 4 servings.