Three Cheese Stuffed Tomatoes

INGREDIENTS

• 8-10 large tomatoes
• 1 (8 oz) package cream cheese
• 1 cup mozzarella cheese
• ½ cup asiago cheese
• 1 cup shredded parmesan cheese, divided
• 1 clove garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• 2 tablespoons butter, melted
• ⅓ cup panko or breadcrumbs
• Optional: handful of cherry tomatoes
• Basil for garnish

PREPARATION

1. Preheat oven to 400 degrees F.
2. Cut the top off each tomato then spoon out the center pulp. Place pulp in a colander to drain excess liquid.
3. Chop the drained pulp and place in a small bowl. Mix in the cream cheese, mozzarella, asiago, ½ cup parmesan, garlic, Italian seasoning, and pepper.
4. Spoon the mixture into the tomatoes until almost overflowing then arrange in a 9×13-inch baking dish.
5. In a small bowl, mix together the melted butter, remaining parmesan cheese, and panko until well combined. Sprinkle the panko mixture over each filled tomato.
6. Optional: sprinkle cherry tomatoes between the stuffed tomatoes.
7. Bake tomatoes for 20-25 minutes or until topping turns golden.
8. Serve warm with bread, pasta, or as a side dish.