Cheese-Stuffed Tomatoes

Cheese-Stuffed Tomatoes

4 large tomatoes

¼ cup Italian breadcrumbs

2 tablespoons butter, melted

½ tablespoon chopped basil

½ cup Monterey Jack cheese, shredded

¼ teaspoon sea salt

½ teaspoon black pepper

Parsley for garnish

Slice off top of tomato and hollow out with melon scoop or tomato core tool, leave 1.2-inch thick shell. Chop pulp or puree pulp and set aside. In medium bowl, combine bread crumbs, butter, basil, salt, and pepper. Stir in cheese and tomato pulp. Fill each tomato shell and wrap each tomato individually in aluminum foil.

Grill or bake at 400°F for 10 to 15 minutes, until cheese is completely melted. Garnish with parsley and serve as side dish, like with burgers or pulled-chicken sandwiches. This dish is easier to create than the Old World Stuff Tomatoes.