Published by Harvard Common Press
These summer beauties brighten even a sunny day.
SERVES6 AS A LIGHT MAIN DISH OR SIDE DISH
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Recipe Courseappetizer, side dish
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturecheesy, savory, smoky, spiced
- 6 ripe medium tomatoes
- 1 cup grated Gouda or Monterey jack cheese
- 1 cup rye bread cubes
- ½ teaspoon caraway seeds
- Paprika to taste
Slice the tops off the tomatoes and with a spoon, scoop out the seeds, leaving a thick shell, turn the tomatoes upsidedown to drain for 5 minutes.
Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Mix together the cheese, bread, and caraway. Stuff the mixture into each of the tomatoes and top each with a liberal dusting of paprika.
Transfer the tomatoes to the smoker and cook for 20 to 30 minutes, until the cheese is melted and the tomatoes are warmed through. Remove the tomatoes from the smoker and serve immediately.
Serve these on the side with mixed sausages and spicy brown mustard.
2003 Cheryl Alters Jamison and Bill Jamison