CrockPot Stuffed Tomatoes Recipe

Day 243.

More tomatoes! Tomatoes are good for you. They have stuff in them that is good. Vitamins.

I had more tomatoes on the counter, and decided to stuff them with some leftover cheese I had in the fridge. I had a little baggy with some goat cheese, some feta, and a little block of cream cheese that I must have picked up on sale.

I have stuffed jalapeno peppers and bell pepper with success, and assumed that the tomatoes would work the same way.


The Ingredients.

--5 or more largish vine-ripened tomatoes
--creamy cheese. You'll need about 2 T per tomato. I used a mixture of cream cheese, goat, and feta. Ricotta and maybe even cottage cheese would work, too.
--one garlic clove, chopped
--2 T fresh chopped basil

The Directions.

Cut the core out of each tomato. This is much more difficult that I thought it would be. I got slimy and gross and made one of my new back-to-school tops polka-dotty. Wear an apron.

In a bowl, cream together the cheese that you are going to use with the chopped garlic and basil. Stuff the cheese mixture into the cored tomatoes.

Pour 1/4 cup of water into the crockpot you are going to use. I used a 4 quart with 5 tomatoes, and easily could have put another 5 in there.

Nestle the tomatoes into the bottom of your crockpot.

Cover and cook on low for 2-4 hours. These will not take long at all. If you overcook, it's not the end of the world, they will just begin to lose their shape and you'll get a stewy tomato covered with yummy cheese.

The Verdict.

I ate them all. We were going out to dinner, and were meeting Adam. The kids already had on nice(ish) clothes and I didn't want tomato juice on them.

So I took one for the team and ate them all myself.

Then I went out and ate an entire platter of Flautas.

I'm going to go for a run today.