Stuffed Tomatoes

Photo courtesy of the Cooking Corner.

    The end of summer often brings what we in the Midwest have been waiting on all year long - fresh tomatoes. This means real BLTs, homemade pasta sauce, salsa and plenty of tomatoes for canning to use in soups and stews throughout the winter. Many of us like them on the side with just a little salt and pepper.
    If the tomato plants are really happy, once they start popping, you can have more tomatoes than you can keep up with. It's what I call Pandora's tomato box. You wanted those fresh garden tomatoes for months, now you have so many you don't know what to do with them all.
    This simple recipe is an easy way to use some of those tomatoes as a side dish with a few kitchen staples and a little leftover meat.

Stuffed Tomatoes
4 medium tomatoes
2 slices of bread
1/8 cup onion, diced fine
1/8 cup green bell pepper, diced fine
1/2 cup ground meat (beef or sausage) cooked
1 tsp. basil
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
Parmesan cheese

Preheat oven to 375.
Wash tomatoes and core. Place in a small sprayed baking dish.

In small bowl, tear up bread in bits. Add onion, bell pepper, spices and cooked meat.
Mix well and spoon mixture into center of tomatoes. 

Bake uncovered for 20-25 minutes. Sprinkle with Parmesan and serve.

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