Ingredients
- Tomatoes
Preparation
Step 1
Get out the cutting board and start removing the brown or white circle where the stem attaches to the tomatoe. I don't know the technical term for that. It's hard and usually unpleasent to chew. Just insert the knife at an inward angle at the top next to that circle, and cut around (just like cutting the top of a pumpkin for a jack-o-lantern). This will save most of the tomatoe.
Preheat the oven to 375 degrees fahrenheit about now, it should be close to preheated when you're done.
Cut the tomatoe in half, starting at the circle you cut out and working down. You can empty out the juice into a bowl with all the seeds (keep those for planting next spring). Now you have two empty tomatoe bowls. Repeat until you feel you have enough, the amount doesn't increase or decrease cooking time.
The first cheese to go in must be the cream cheese, it does the best out of most cheeses if the tomatoe bowls are extra juicy. Fill it about 1/4 to 1/2 with cream cheese.
Now shred and add in your favorite melty cheese, or a mixture of different cheeses. My personal favorite being Jack or pepperjack. That should fill to slightly below the rim. Last the feta goes on top, just a thin layer. Feta doesn't melt in the oven as readily as other cheeses, so you can stack it a little above the rim and not have much cheese spill over the side.
Layer your tray or pan with tin foil just in case there is any spill, cleaning up melted cheese is a hastle. Set your creations onto the tray so that they aren't touching eachother. Now set it in the oven and let heat for 15 - 20 minutes. It's kind of up to you if you like the feta to brown on top or not, but if you go more than 20 minutes check the botom of a few tomatoes to be sure they aren't blackening the skins.
Add the parsley or basil on top for that little extra look and taste. Let stand until cool enough to handle. Remember that the tomatoe will have extra juice when you bite into it, so be sure it's not too hot when serving to guests.