Italian Stuffed Tomatoes

 This recipe looked good and it was the perfect time to make them since I had so many tomatoes. I put the recipe up on the TOHBB and told the ladies I would be making it so -Ta Da!

It passed the taste test but just sneaked in. I've gotten use to spicy food and this didn't have much kick. I added andouille to divingabe's. You may want to spice it up to your taste.

6 medium/small tomatoes ( used 4 large)
2 Tbsp olive oil
1/2 small onion, diced
1/2 red bell pepper, diced
1/2 small eggplant , diced
3/4 c. ricotta cheese (or cottage cheese)Used cottage cheese
1/4 c. shredded mozzarella cheese
2 Tbsp grated parmesan cheese
1 egg
1/3 c. bread crumbs( Used crushed Town House crackers- sorry Susan no Ritz in the house)
1/2 Tbsp dried oregano
1 Tbsp dried basil
salt and pepper

1. Pre-heat oven to 375 degrees F (190 C)
2. Cut the tops off the tomatoes, and scoop out the seeds and flesh, reserving 1/4 cup for the filling. Lightly salt the insides of the tomatoes, and place upside down in a colander so the excess liquid can drain out.
3. Heat 1 Tbsp olive oil in a skillet over medium heat. Add the onion and cook for 4 – 5 minutes, or until tender. Add the bell pepper and eggplant, and continue cooking for 8 – 10 minutes, or until tender. Remove from heat and let cool.
4. In a large bowl, combine the ricotta cheese, mozzarella cheese, and parmesan cheese. Add the egg, bread crumbs, oregano, and basil and mix well. Season with salt and pepper. Add the vegetable mixture, and mix everything well (at this point, you can blend the filling in a food processor to make it smooth, but it’s not necessary).
5. Scoop the filling into the tomatoes until slightly higher than the top of the tomatoes. Place in a glass baking dish, and drizzle lightly with EVOO.
6. Bake for  30 minutes, or until filling is golden brown and tomatoes are tender.

recipe adapted from - A Cup of Flour Blog