What a versatile dish! You can use almost any kind of cheese (or go vegan—see our suggestions below), and you can add leftover vegetables to the filling. Stuff the tomatoes one day and bake them the next—they’re just as tasty!

　　

Ingredients

serves 4 to 6

　　6 medium tomatoes (about 2 1/2 pounds)

　　salt and pepper

　　2 1/2 cups grated cheese, such as Cheddar, dilled Havarti, or Fontina

　　1/2 cup finely chopped scallions

　　1 teaspoon dried oregano, dill, or thyme (or 1 tablespoon chopped fresh) (optional)

　　

Step 1

Preheat the oven to 400°.

　　

Step 2

Cut the tomatoes in half and scoop out the seeds. Oil a baking dish large enough to hold the tomato halves side by side. Place the tomato halves cut-side up in the dish. Sprinkle them with salt and pepper.

　　

Step 3

In a bowl, combine the cheese, scallions, and herbs. Spoon the filling into the tomato halves. Cover the baking pan with foil and bake for 15 minutes. Uncover and bake until the filling is hot and the cheese is melted, 5 to 10 minutes longer.

　　

VARIATION

Step 4

To make vegan stuffed tomatoes, use soy or rice cheese. Or use veggie crumbles instead of cheese and add 2 to 3 tablespoons of your favorite brand of barbecue sauce or salsa for flavor.

　　

Serving & menu ideas

Step 5

Excellent served alongside Broccoli Slaw (page 208) or Lemony Green Beans (page 192).

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.