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Cheesy Stuffed Tomatoes + Green Salad

Active Time: 20 minutes
Total Time: 35 minutes
  • Gluten Free
  • Vegetarian
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Big Kids Plate
Toddler Plate

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Why we love it:

We so often are stewing, chopping, dicing, and slicing tomatoes, this whole roasted tomato is a fun change in presentation and texture. Filling it with a decadent cheese filling is obviously a great idea, but the tomato really shines on the plate. Scale up and make it an entrée or use it as a fun side dish for pasta, fish, or meat
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Ingredients

  • 4 Heirloom Tomatos (or beefsteak, large)
  • 1⁄2 teaspoon Kosher Salt
  • 1 teaspoon Extra Virgin Olive Oil
  • 2 cups Mozzarella (shredded)
  • 1⁄2 cup Fontina Cheese (shredded)
  • 1 teaspoon Dried Oregano
  • 1⁄2 teaspoon Garlic
  • 3 Tablespoons Heavy Cream
  • 4 Tablespoons Parmesan Cheese (grated)
  • 4 teaspoons Breadcrumbs (optional)
  • 4 cups Spring Mix Salad Greens (also any salad toppings you’d like)
  • 4 teaspoons Salad Dressing

Cooking Instructions

  • 1. PREHEAT THE OVEN TO 425 DEGREES
  • 2. TOMATOES

    Slice off the top “cap” of each tomato (do not discard the cap). Use a teaspoon and into a bowl, scrape out the juices and some of the inside membranes of the tomato clearing a bit of a cavity. It won’t’ look completely hollow like a pumpkin, just make some space. (Save those insides for a soup or stew! Or, blend the juices in your next homemade salad dressing). Drizzle the insides of each tomato evenly with salt and olive oil and place on a baking sheet.

  • 3. CHEESE

    Mix together the mozzarella, fontina, dried oregano, and garlic powder. Pack each tomato full of the cheese, really stuff it in there. Drizzle the cream evenly over each tomato and let it trickle down through the cheese. Top with parmesan. If you like, you can also top each with 1 teaspoon of breadcrumbs too.

  • 4. BAKE

    Place the little tomato caps alongside and bake for about 22 - 26 minutes or until the tomatoes are softened and the cheese is hot and melted.

  • 5. SALAD

    Toss the lettuce with any veggies and dressing of your choice.

  • 6. SERVING

    Serve a tomato with side salad.

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Substitutions

  • DAIRY FREE:
    use your fave non-dairy cheeses
  • CREAM:
    omit, use coconut milk or 2% milk
  • TOMATOES:
    use this stuffing in a spaghetti squash, zucchini boat, or an onion
  • GRAINS:
    stir in some cooked farro, quinoa, rice or lentils for less cheese and more fiber
  • CHEESE:
    swap in or out any melty cheese of your choice; start with your fridge for ideas!
  • ADD MEAT:
    sauté some sausage meat and let it cool. Mix in with cheese before stuffing

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Use some of the cheese on a piece of bread to make an open-faced grilled cheese. Slice up some of the roasted tomato later, or not
  • Serve with roasted veggies - you can use whatever you have on hand or something your kids like and roast them alongside the tomatoes
  • Boil some pasta to serve on the side - for this photo, we added a handful of peas and frozen spinach to a blender, added in ½ cup of pasta cooking water, and blended it. Pour that back over the cooked pasta with a dab of butter

For Toddlers

  • Mash the tomato and reduce the amount of cheese served
  • Use the green pasta method to pack in more veggies
  • Complete with fruit or carrot sticks

For Choosy Eaters

  • Serve with plain pasta, fruit and veggies

Prep Ahead & Use It Up

  1. Mix together the cheese blend
  2. If you want to bake these fully, they reheat well in a little dish at 350 until hot in the center. They also freezer well!
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