Stuffed Tomatoes Recipe

Drugstore Divas received a full set of keepers for this review. All thoughts are our own.

Pete and I were talking the other day. See, we got these adorable produce keepers from Good Cook.

“We have a challenge,” I said to Pete. “We have to come up with a recipe using produ … ”

Before I could even finish the word, he said, “Stuffed tomatoes.”

Well, that was easy. Luckily for him, the Good Cook produce keeper line, which is currently available on Good Cook’s website, does have a tomato keeper. We were sent the entire line for this post.

In addition, the full set contains the following: Cantaloupe Keeper, Citrus Keeper, Green Pepper Keeper, Tomato Keeper, Banana Keeper, Grapefruit Keeper, and Asparagus Keeper. You’ll recognize the lemon keeper from my craft post the other day, and you’ll notice the banana was camera shy.

We’ve been mixing and matching the produce keepers. See, we haven’t had cantaloupe since receiving these, but I’ve used it for keeping strawberries. It was actually amazing. My cousin had bought strawberries when she was here and kept them in the plastic box from the grocery stores. They started to get old, so as soon as the produce keepers arrived, I immediately moved her strawberries and they have stopped again. It was amazing. I can’t even imagine how long the fruit would have lasted if we had put it in the keeper as soon as she brought them home from the store.

What’s also great about the keepers, part of the PROfreshionals line, is that they are all dishwasher safe. Makes cleanup a lot easier.

The cleanup from the tomatoes wasn’t that bad either, even though Pete did make homemade croutons for them.

Stuffed Tomatoes

What You’ll Need:

• 6 medium tomatoes
• 1 slice whole wheat bread, cubed
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, chopped
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons grated American or cheddar cheese
• 4 tablespoons melted butter
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Chopped fresh parsley

What You’ll Do:

Crush the croutons. You can either crush them in a bowl, like Pete did, or you could take my approach and put them in a plastic bag and roll them with a rolling pin. It’s a lot quicker (in my opinion).

Combine all ingredients (except the tomatoes).

Slice off the top of the tomato. A thin slice is best.

Scoop out the pulp.

Stuff.

Place tomatoes on a foil lined baking sheet. Top with cheese and bake at 350-degrees for 25 minutes.

Remove from oven and serve.

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Recipe adapted from Taste of Home.