Today’s Reader Feature comes from regular contributor,
Las Vegas, NV resident, Christine Datian. She shares with us her recipe for ‘Stuffed
Roma Tomatoes with Three Cheeses’ which was recently published in the ‘LasVegas Review Journal’ as part of a story where readers ‘offer enough
hors d’oeuvres to feed a party’.
|Ready to serve|
STUFFED ROMA TOMATOES WITH THREE CHEESES
finely chopped lemon zest
paprika or Aleppo pepper
and reserve pulp and discard seeds. Chop reserved pulp and set aside.
olive oil until the onions are translucent. Add beef or lamb and brown the
tomato pulp and heat through, stirring, for about 5-10 minutes until bubbly.
Remove from heat and stir in the Feta and Kasseri cheeses, to taste. Let cool for
about 5 minutes.
|Tomatoes stuffed and ready to bake|
tomato shell. Place stuffed shells on a cookie sheet or in a large greased
casserole dish. Top each tomato with a tablespoon or two of marinara or tomato
sauce and bake, uncovered, in a preheated 350-degree oven for about 30-35
minutes, or until heated through and sauce is bubbly. (Check occasionally and
spoon more sauce over tomatoes as they are cooking, if desired.)
cheese and fresh or dried mint and drizzle with lemon juice and olive oil.
Place on a serving platter with a small bowl of marinara sauce and small slices
of garlic or cheese toast. Serve hot or cold.