Real Recipe: Cheesy Stuffed Tomatoes

Cheesy Stuffed Tomatoes Zynga Executive Chef Matthew DuTrumble

INGREDIENTS (serves 2)

2 medium heirloom tomatoes 4 ounces (113 grams) cooked white bean or canned bean 1 red onion, small diced 3 ounces (84 grams) carrot, small diced 3 ounces (84 grams) celery, small diced 1 ounce (28 grams) garlic, chopped 1/2 teaspoon fresh oregano, chopped 2 teaspoons olive oil 1 cup (115 grams) dry bread crumbs 2 tablespoon Parmesan cheese 4 fresh basil leaves, thinly sliced

DIRECTIONS

Cut a thick slice off the top of each tomato. Leaving a 1/2 inch (13 millimeters) shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain. In large skillet, sauté all the vegetables in oil until tender and liquid has been reduced by half. Remove from the heat. Stir in beans. Add breadcrumbs, Parmesan cheese, basil and oregano to hot vegetable mixture and give a quick stir. Stuff tomatoes with the vegetable mixture. Place in a shallow baking dish coated with olive oil. Bake, uncovered, at 350°F (175°C) for 15-20 minutes or until heated through and the tops are slightly browned.