Even easy life can be tough sometimes.
I don’t mean the stupid stuff is tough, like laundry and taxes and being on time. That’s just “the grind” tough stuff.
I mean hard things like being true to yourself and others at the same time. Like being a person of strength and integrity. Like being willing to dig in deep and get dirty with the sweat and tears of introspection and substance.
I mean thinking about our actions, our roles in our circles of influence. Taking responsibility for, and accepting the blessings of, how we affect other people.
I mean practicing what we believe and leading by example and showing up to make things right and beautiful and strong.
I mean putting in the work now so we create exactly that for the future: right + beautiful + strong.
Sometimes it’s too much to think about.
My brain starts to hurt, and that’s usually when I turn my attentions to jellybeans.
Or something hot and cheesy.
And that’s how we arrive here. . . at cheesy, breadcrumbed, herby, baked tomatoes.
I’m going to suggest that you make these and that you make them into an event.
Add Lambrusco, a nice little mix of bright green leafy things, and maybe a baguette too.
Invite your Sweetie to share them with you.
And then, after staring deeply into one another’s eyes, you can ask your Lovely if they want to hear you tell some jokes – you know, to keep the mood light and silly:
You: Want to hear a joke about these tomatoes?
Sweetie: Uh. . . okay. . . .
You: Never mind. It’s just too cheesy!
. . .
I’ll stick to thinking really hard. . . .
Cheesy Baked Roma Tomatoes
These stuffed tomatoes are great for a flavorful light dinner or they can be served as appetizers as well. Feel free to play with the cheeses - they work well with gorgonzola, and would be great with fontina too!
- 5 Roma tomatoes, halved and seeded (empty the insides to make a cup)
- 2 tablespoons + 1 teaspoon olive oil, divided
- 2 cloves of garlic, minced
- Kosher salt
- 3 tablespoons plain bread crumbs
- 1/3 cup fresh mozzarella, diced or shredded
- 1/3 cup goat cheese crumbles with basil
- 1 1/2 teaspoons fresh, chopped oregano
- 1 teaspoon fresh, chopped basil
Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper.
In a medium bowl, add seeded tomato halves, 2 tablespoons olive oil, garlic, and a sprinkling of salt. Toss to combine and allow to marinate for 10-15 minutes.
Meanwhile, add breadcrumbs and one teaspoon of olive oil to a small bowl. Mix with a fork until breadcrumbs are evenly coated with oil. Add in cheeses and herbs. Stir to combine.
Place tomato halves on the prepared baking sheet.
Add any juices left in the bowl from the tomato halves into the cheese and breadcrumb mixture and stir to combine.
Using a spoon, fill each tomato half with cheese/breadcrumb mixture. Press the filling in well, and allow it to overflow. Stuff all tomato halves.
Once all halves are stuffed, bake on the cookie sheet for 17-20 minutes, or until breadcrumbs are golden brown. Let sit for 3 minutes before eating.
Leftovers can be stored in an airtight container in the fridge and re-heated in the microwave.
Sara | Home is Where The Cookies Are
all recipes copyright Home is Where the Cookies Are; www.wherethecookiesare.com