Hot Stuffed Tomatoes
Two beautiful heirlooms, one big pile of leftovers, bake, and enjoy.
- 2 medium tomatoes
- 1 cup leftovers cut up small (beans and rice, chicken, corn, apple, spinach)
- 3 small sprinkles of cheese
Saute up the leftover mash until congealed together. Season. Cut the insides of the tomatoes out, without piercing its outsides. I used a spoon to scoop out the insides. Chop that up and add to the saute mash. Then add a sprinkle of cheese to the stuffing.
Season the insides of the tomatoes and place in ramekins. Stuff each one with as much as you can (about a 1/2 cup). Add a sprinkle of cheese to the top of each one. Bake at 350 for 20 minutes. Eat it out of the ramekin and it becomes a soupy, delicious mess..
That is how I celebrate cinco de dos.