Cheddar Tomatoes
These Warm tomatoes filled with delectable, cheesy goodness make for a delicious side.
Ingredients
- 1/4 cups (60 ml) chopped fresh parsley
- 1/2 cups (120 ml) sharp or extra sharp cheddar, grated
- 1/4 teaspoons (1.3 ml) salt
- 2 teaspoons (10 ml) minced garlic
- 2 cups (480 ml) fresh breadcrumbs (about 4 slices firm white bread)
- 1/2 cups (120 ml) finely chopped onion
- 1/4 teaspoons (1.3 ml) ground black pepper
- 2 tablespoons (30 ml) salted butter
- 4 large ripe tomatoes
Instructions
Step 1
Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.
Step 2
Lightly butter shallow baking dish large enough to hold 8 tomato halves.
Step 3
Pull off stems and cut tomatoes in half crosswise. With teaspoon, scoop out and discard seeds. Lightly salt interiors and set upside-down on paper towels to drain.
Step 4
Place the Paella Pan on the cooking grid, add & melt the butter in the pan. Add onion and garlic and stir until onion is translucent, about 5 minutes.
Step 5
Increase heat to 425°F/218°C. Add bread crumbs and continue stirring until crumbs are golden, about 5 minutes longer.
Step 6
Transfer crumb mixture to bowl and stir in cheese, parsley, salt and pepper. Spoon mixture into tomato halves and set in prepared dish.
Step 7
Bake for about 15 minutes, or until tomatoes are tender and filling is lightly browned on top.
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