Monterey Cream-baked Tomatoes

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 4 medium tomatoes
• 1 medium onion, finely chopped
• 1 cup fresh breadcrumb, about 2 slices of bread (i like whole wheat)
• 1/4 cup melted butter
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons chopped fresh herbs (i use basil, rosemary and oregano) or 2 teaspoons dried herbs
• 1 fresh garlic clove, finely minced
• 1 cup heavy cream

Recipe

• 1 preheat oven to 325 degrees.
• 2 slice the top half inch off the tops of the tomatoes and scoop out the insides.
• 3 arrange the hollow tomatoes in a glass baking dish that is large enough to hold them and with room in between and sprinkle with 1/2 teaspoon salt.
• 4 melt the butter in a skillet and saute the onion and garlic until it is translucent.
• 5 stir in the crumbs and seasonings.
• 6 stuff each tomato and mound the stuffing on the top of each one.
• 7 pour the cream into the baking dish and bake 20 to 30 minutes.
• 8 the tomatoes should be soft but not mushy.
• 9 remove tomatoes to a platter and pour the pan juices into a skillet and cook over medium heat to reduce slightly.
• 10 pour the sauce around the tomatoes and serve immediately.