Italian stuffed tomatoes
Another Virginia Tech recipe here. These Italian stuffed tomatoes were a side dish in the West End dining hall’s steakhouse, and I enjoyed them with their crispy chicken. I was curious why my personal recipe tasted different from West End’s until I found the recipe in A Taste of Virginia Tech. My recipe uses breadcrumbs, West End’s does not. Either way is good, but I like the bread-less version better.
PrintItalian stuffed tomatoes
Ingredients
Scale
- 4 medium tomatoes
- 2 tbsp. of olive oil
- 1/2 cup of fresh mozzarella cheese
- 1/2 cup of mixed Italian cheese
- 1 tsp. of Italian seasoning
Instructions
- Preheat oven to 425 degrees.
- Cut off tops of tomatoes. Scoop out pulp and seeds. Brush olive oil on inside and outside of tomatoes.
- Mix both cheeses and toss with Italian seasoning. Divide cheese mixture evenly between tomatoes.
- Bake for 8-10 minutes until cheese is melted and tomatoes are softened.
Notes
If you want to use breadcrumbs, add about a half cup to the cup of cheese and stir in a tablespoon of olive oil. This will keep the breadcrumbs from drying out too much.
Enjoy!
