Cheryl Alters Jamison, Bill Jamison

Cheese-Stuffed Tomatoes

Preparation info
  • Serves

    6

    as a light main dish or side dish
    • Difficulty

      Easy

Appears in
Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue
Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

  • About

These summer beauties brighten even a sunny day.

Ingredients

  • 6 ripe medium tomatoes
  • 1 cup grated Gouda or Monterey Jack cheese
  • 1

Method

  1. Slice the tops off the tomatoes and, with a spoon, scoop out the seeds and pulp, leaving a thick shell. Turn the tomatoes upside down to drain for 5 minutes.
  2. Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
  3. Mix the cheese, bread, and caraway. Stuff the mixture into each of the tomatoes and top each with a liberal dusting