Today’s recipe is going to be a quick and easy impromptu dinner I like to make at this time of year when the tomatoes are giant ruby globes that just fall off the vine. I call this Impromptu Stuffed Tomatoes because I like to just throw it together out of leftovers, nothing in exact measurements.
Ingredients:
- Perfectly ripe tomatoes – one or two per person, depending on size
- Baked potatoes – just the fluffy insides of the potato only (save the skins for toasting and dunking into salsa later)
- Dijon mustard – a few tablespoonfuls
- Broccoli florets – briefly steamed or blanched and chopped fine
- Cheddar cheese – any sharp cheese works here, I just like cheddar
- Dill – fresh is always best, but a sprinkling of dried is delicious, too
- Bread crumbs – I almost always use Panko
Method:
– Preheat oven at 375 degrees F.
-Scoop out the baked flesh of the potatoes and blend it with the mustard, cheese, broccoli and dill.
– Make a circular cut in the top of the tomatoes and scoop out the seeds. Stuff with the potato mixture and sprinkle with more cheese and breadcrumbs or Panko.
– Bake for 20 minutes and enjoy with cold sliced beef or grilled chicken.

Yuuuumy, these look delicious. I wish I had a garden full of ripe tomatoes to exploit. Gotta start those seeds now that life is feeling more organized… :D
Van recently posted..Thrifty Art DIY: Easy and Fast Robot Stencil Canvas Art
Here’s hoping Yuko-chan leaves your plant babies alone!
See, I stuff my garden tomatoes with precious gems and shredded bits of priceless works of art. Then I go to farmers markets and try to sell my stuffed roasted tomatoes for $2500 each. So far no takers.
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Are you making it obvious you’re selling them ironically? Because that should help.