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Although the local field grown tomato season is long over, we are lucky to have access to plenty of greenhouse-grown tomatoes year-round. The quality, variety and flavour have improved dramatically during the years.
Tomatoes are so versatile and suit so many fresh and cooked recipes.
Here, I add pizza ingredients to make a delicious stuffed baked tomato that is a great side dish.
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As with pizza toppings, you can decide what you want in the tomato. This version has mushroom, pepperoni and black olives.
The tomatoes fit in a small casserole dish making them ideal to prepare in a toaster oven.
Baked “Pizza” Tomatoes
(Makes 6)
6 medium, ripe (but firm) tomatoes
1-1/2 c. (375 ml) grated Mozzarella cheese
2 tsp. (10 ml) vegetable oil
1 small cooking onion peeled and diced
1-1/2 cups (375 ml) of sliced mushrooms
3/4 tsp. (4 ml) dried oregano or basil
6 tbsp. (75 ml) pizza sauce
6 slices of pepperoni
6 pitted black or green olives cut in half
Directions:
1. Using a sharp knife, remove the top from each tomato and discard.
2. Using a paring knife carefully run the knife around the edge of the tomato.
3. Using a spoon, scoop out the seeds and discard.
4. Place a heaping tablespoon of cheese in the bottom of each tomato place in an ovenproof casserole dish.
5. In a small skillet heat the oil over medium heat and cook the onion until soft. Add the mushrooms and oregano and cook until soft. Season with salt and pepper.
6. Divide the mushroom mixture among tomatoes.
7. Top with as spoonful of the pizza sauce.
8. Place a piece of pepperoni on top followed by the olive pieces.
9. Divide remaining cheese over top.
10. Bake in a preheated 375F oven for 20 minutes or until cheese is light golden.
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