Asiago cheese, garlic, fresh rosemary and chopped tomatoes combined with Italian breadcrumbs stuffed inside ripe Roma tomatoes.
Roma or plum tomatoes, as they are commonly referred to, are my “go-to” tomato and you can generally find them year-round primarily from California, Mexico and Florida. California Romas are available from June through November and Washington tomatoes are available during August and September. I just prefer the flavor of them better than the other varieties you get during the year, except of course when Jersey tomatoes are in full bloom..those I can just slice and eat with a little salt on them and I’m good to go.
Good-quality Roma tomatoes will be firm, smooth-skinned and be at least pink in color. Tomatoes that are partially green will ripen if left at room temperature. Unripe tomatoes should be stored out of direct sunlight at room temperature until ripe for 3 or 4 days. Once ripe, tomatoes should be used within a day or two. Only refrigerate fully ripened tomatoes, but be aware that it will affect the flavor. Avoid product that is too soft, wrinkled or that has broken skin. Tomatoes with a green blush will ripen, but avoid product with blotchy green or brown areas.
Now, my kids are a little “odd” when it comes to certain foods. Especially tomatoes. They will eat tomatoes when prepared in bruschetta or salsa, but yet they won’t eat them in a tossed salad. So when I made these Asiago Cheese Stuffed Roma Tomatoes as our vegetable one night, I kept my fingers crossed that if they didn’t like them, it would just have meant more for us. 🙂
Unfortunately for us, they devoured them so I was glad I made extra! These tomatoes are so simple and quick to make and perfect for a last minute vegetable side dish idea. ~Enjoy!
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Asiago cheese, garlic and fresh rosemary combined with Italian breadcrumbs stuffed inside ripe Roma tomatoes.
- 3 Roma Tomatoes, halved lengthwise
- 1/4 c. Shredded Asiago Cheese
- 1 tsp. Fresh Rosemary, chopped
- 1 Clove Garlic, chopped
- 1/2 c. Italian Breadcrumbs
- Cooking Spray
Preheat oven to 425 degrees F.
Scoop out the insides of the tomato, leaving a shell, and place them in an oven safe baking dish or on a sheet pan.
Chop the insides of the tomato and add to a mixing bowl.
Next, add the cheese, rosemary, garlic and breadcrumbs. Mix together and stuff the tomato shells.
Spray the tops with cooking spray and bake for 15 minutes until lightly browned.
*Nutritional information is based on specific ingredients and products used in this recipe and was calculated by MyFitnessPal.com; which may not be 100% accurate.
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Original recipe can be found at www.carriesexperimentalkitchen.com
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*Updated May 2017