Stuffed Tomatoes

I found some beautiful tomatoes at the market, about 1.5 to 2" in diameter, still on the vine. Had to buy them. I decided stuffing them was the way to go.

















I cut them in half, removed the seeds, salted them and let them drain for ~15 minutes, then stuffed them with my "egg ball" mix, shredded Gruyere, chopped capers, and chopped green onions.

















(The egg ball mix is a blend of fine bread crumbs, garlic, parmesan, and herbs. It's called "egg ball" mix because you mix it with eggs, then fry spoonfuls of the batter. The resulting fritters are great in tomato sauce for a meatless dinner. The mix also works well for stuffing artichokes. But those are other posts that I haven't written yet.)

















I then placed the tomatoes in a olive oil-coated baking dish, and baked for about 20 minutes. At that point, they looked like they needed more cheese, so I added some more shredded Gruyere, and placed back in the oven (turned off) to melt.

















Absolutely delicious.

















You'll probably notice that there are way more pictures than normal in this post. For some reason, almost all my pics turned out very well (at least in my eyes). Diffused natural light and a little luck makes for droolworthy (in my humble opinion) photographs .