It's been heirloom overload around here this past week, and I'm not done yet. These Veggie Stuffed Tomatoes feature some of the most beautiful of the colorful tomatoes. Omit the cheese, if you must, and these are even Whole30 friendly!
Veggie Stuffed Tomatoes
4 large heirloom tomatoes
4 patty pan squash
6 baby bella mushrooms
1/2 red bell pepper
2 cloves garlic
1 teaspoon dried basil
3 tablespoons olive oil
Salt and pepper to taste
Parmesan cheese to finish
Preheat oven to 350 degrees F. Slice the top 1 inch off of the tomatoes, keeping them intact. Set tomato tops aside. Carefully scoop out bottom portion of the tomatoes, removing seeds and excess juice. Sprinkle with salt and turn cut-side down onto a paper towel-lined plate.
While tomatoes are resting, dice onions and red bell pepper. Prepare zucchini, patty pan squash and baby bella mushrooms by cutting all into a small dice. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add onions and red bell pepper, cooking until translucent, about 4-5 minutes. Crush two cloves of garlic into the pan and add the rest of the diced vegetables.
Continue to cook the vegetable mix, adding the dried basil and salt and pepper to taste. Cook the mixture for about 10-12 minutes, until zucchini is just cooked through. Place tomatoes into an 8-inch square pan, cut side up. Fill each with a few spoonfuls of the cooked veggie mix, making sure to create a little pile above the top of the tomatoes. Sprinkle with parmesan cheese, if using, and carefully place the tomato tops back onto the tomatoes.
Place in the oven and cook for 25 minutes. Remove and let rest for 10 minutes before serving.
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