I don't cook a lot of main dishes or desserts, but I rock the salads and appetizers. One of my go to recipes is Mozzarella-Stuffed Tomatoes. It's super easy and tasty. It may not be my favorite appetizer, but it's pretty yummy. Just a note: I don't use vine-riped tomatoes. I use 6-8 roma tomatoes cut in half. I also just broil them for 3-5 minutes until they're brown. I think the original recipe is more of a side dish. The way I do it is more of a finger food appetizer. This is one of Husband's favorite thing that I make, and we discovered Little Miss enjoys them, too!
6 vine-ripened tomatoes
1 cup finely grated mozzarella cheese
1/2 cup unseasoned bread crumbs
1 tablespoon flat-leaf parsley leaves, minced
2 cloves garlic, minced
1/4 teaspoon oregano
1/4 cup extra-virgin olive oil
Fine sea salt and fresh ground black pepper
Preheat oven to 375 degrees F.
Cut the tops off the tomatoes and, using a spoon, hollow out the middle. In a medium bowl, combine the mozzarella, bread crumbs, parsley, garlic, oregano, and olive oil. Season to taste with salt and pepper. Place the stuffing in the tomatoes, taking care not to pack them too tight. Place on a baking sheet and transfer to the oven. Roast for 30 minutes.