We planted a garden this past summer and all of our veggies did extremely well, especially our tomatoes. Matter of fact, we ended up with an abundance of them and one of the recipes I can up with to use some of them up is this easy recipe to make baked tomatoes stuffed with salmon.
Your prep time is 12-15 minutes with 20-25 minutes baking time. They are delicious! If you don't have a can of tomato sauce, using a can of diced tomatoes with juice will work just as well. Sometimes we will also fry up some bacon and toss that into the filling mix just to give it a little bit of a different taste.
6 - 8 fresh tomatoes
1/2 green bell pepper, finely chopped
1 can flaked salmon
1/2 cup cooked rice
1 cup tomato sauce
1 teaspoon basil
1 teaspoon oregano
3 tbsp. finely chopped onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup shredded Mozzarella cheese.
Remove stem, seeds and pulp from tomatoes. In a large mixing bowl combine together the finely chopped green bell pepper, flaked salmon, cooked rice, tomato sauce, basil, oregano, finely chopped onion, salt and ground black pepper.
Preheat oven to 350 degrees F. Use the filling that you prepared to fill the tomato cavities. Place them in a baking dish and bake at 350 degrees for 17-20 minutes. The skins of the tomatoes will blister and soften (you then know they are done). Remove from oven. Sprinkle Mozzarella cheese on top, place back into the oven for 3-4 minutes to thoroughly melt the cheese. Remove and serve immediately.
