CHEESE STUFFED TOMATOES

2 large tomatoes
1 tbsp. extra virgin olive oil
salt, to taste
2-3 tbsp.-worth of any kind of bread you have (i used 1/2 of a hot dog bun)
mozzarella cheese
feta cheese


preheat the oven to 400.

cut the tops off the tomatoes and set aside.

scoop out the inside of the tomatoes, and place the insides in a bowl. Scrape out as much as you can while still keeping the tomato intact enough to stand up on its own.

set the hollowed out tomatoes on a baking dish lined with enough aluminum foil to fold over the tomatoes.

with the insides of the tomatoes that you have in the bowl...take the 2 tomato cores that you will have in there and try to cut off and save as much of the soft tomato parts as you can. Once you get to the harder, inner part of the core you can discard that part.

At this point you should have a bowl full of small chunks of the inside of the tomato as well as the seeds and juice of the tomato. At this point just pour the bowl over the sink with your hand over the tomatoes, just enough so that most of the tomato juices pour out. ( I guess you could use a fine strainer but i try to use as few utensils as possible...less dirty dishes!)

once you have this tomato mixture in the bowl, add a handful of the cheeses as well as the bread and a little salt. Mix it all together with your hands (this way the juices from the tomato wet the bread and really bring everything together).

Pour about 3/4 of the olive oil over the hollowed-out tomatoes and then fill them with your tomato-cheese mixture. Top the tomatoes with the lid of the tomato and pour the rest of the olive oil over that. sprinkle the top with a little more salt.

Fold the sides of the aluminum foil up over the tomatoes to form a sort-of pouch.

bake in the oven for 45-50 minutes.