Cheesy Stuffed Tomatoes

[print-me do_not_print=”img”]INGREDIENTS:

• 4 medium ripe tomatoes

• 1/4 cup breadcrumbs

• 2 tablespoons butter, melted

• 8 basil leaves, chopped

• 1/2 cup monterey jack cheese, shredded

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

DIRECTIONS:

Preheat oven to 400°F. Slice off top of tomato, hollow out (leaving 1/2 inch thick shell), and chop pulp and set aside. In a medium bowl, combine bread crumbs, butter, basil, salt and pepper. Next stir in cheese and tomato pulp. Fill each tomato shell and then wrap each tomato individually in foil.

Bake for 12 to 15 minutes, until cheese is completely melted. Serve hot!