Stuffed and Rolled

I love anything stuffed or rolled, when it comes to making and eating food, that is.
CabbageStuffed . . . . . . . . . . . . . . . . . . Tomato

I had several tomatoes in the fridge that needed to be used up. So…. I stuffed them!
I’ve now done this twice, with different stuffing ingredients. The first time it was simply gluten-free bread crumbs, bacon bits, and finely-grated goat cheese (since goat cheese doesn’t melt very well, the finer you grate it, the better the result.) I cut the tops off the tomatoes and scooped out the innards, which I saved to use in soup the next day. Hubby has trouble with tomato skin being hard to chew, so my solution was to put the stuffed tomatoes into a baking dish with liquid (I chose white wine), and just pop them in the oven at 350 until the skins looked like they were going to fall off. They were super tender and very flavorful!

The next time I think I did chopped onion and chopped artichoke bottoms, with the bread crumbs and cheese. That was yummy, too. I’m getting hungry.