A delightful twist on stuffed tomatoes, combining cheesy goodness with a crispy cracker topping.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the right texture for the tomatoes.
Cut the tops off the tomatoes and scoop out the pulp, leaving a hollow shell.
Use a small spoon to carefully remove the pulp without tearing the tomato shell.
In a mixing bowl, combine the crushed crackers and grated cheese.
Mix gently to ensure the cheese is evenly distributed with the crackers.
Stuff the hollowed tomatoes with the cracker and cheese mixture.
Pack the filling firmly but gently to avoid breaking the tomato shells.
Place the stuffed tomatoes in a baking dish and dot each with a small piece of butter.
The butter will melt and add a rich flavor to the filling.
Bake in the preheated oven for 30-35 minutes, or until the tomatoes are tender and the filling is golden.
Check the tomatoes occasionally to ensure they don't overcook.
Serve the baked tomatoes warm, garnished with fresh herbs if desired.
Fresh parsley or basil makes a great garnish for added flavor and color.
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