Thursday, July 11, 2013

Stuffed Baked Tomatoes

This isn't really a recipe, as much as it is a "Hey, you should try this!" idea. I made Baked Shrimp and Grits a few nights ago. The recipe made a 9x13 pan of cheese grits, which is a lot, even for a transplanted Southern girl like me.

I decided that instead of just heating up the grits and enjoying their cheesy goodness, I should turn them into something even better. And this...this, my friends, is the way to go.

Basically, you take some cheese grits (mine already had a lot of spices added, including Louisiana Hot Sauce) and mix in some green onions, plus a little more black pepper and garlic. Then, you hollow out some tomatoes - bonus points if they are homegrown, because that just adds to the awesomeness of the dish. Mix the tomato guts with the grits mixture.

Stuff those pretty red guys with the cheesy grits mixture and bake them in a 350 degree oven for about 30 minutes. The grits get all melty and the tomato flavor becomes intensified. You could probably sprinkle some cheddar cheese on top toward the end of the baking time, if you wanted to go a little nuts. I am adding this to my regular rotation of recipes to impress guests, because they look fancy, but are so easy to make.

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