We once had a dog that used to eat all the tomatoes we grew. Now that Molly-the-tomato-eater has passed, we enjoy a small harvest from our back yard garden.
One of the easier recipes I’ve made that keeps getting asked for is Asiago Tomatoes
Asiago Stuffed Tomatoes
Though you can use whatever hard cheese you have available, Asiago cheese has more of a bite to it than cheddar and holds its texture when cooked.
The Italian breadcrumbs are a great shortcut because they are already pre-seasoned with herbs and spices.
4 ripe tomatoes
½ cup Italian breadcrumbs
½ cup shredded Asiago cheese
2 tbsp melted butter
Cut each tomato in half and scoop out the seeds and a little bit of the middle. Mix the breadcrumbs, cheese and melted butter together and pile on top of each tomato.
Bake at 350F for about 15-20 minutes or until tomatoes are cooked and the cheese mixture is slightly melted and browned.