I haven't made these since last year - a tomato stuffed with cheese, roasted fennel, carrots, onions and garlic.
Farmer's market veggies roasted at 425 for 15 minutes, stirred up - then 10 to 15 minutes more.
About a cup of chopped veggies, plus 4 ounces of grated Tomme Collins cheese and 3 TB of gluten-free breadcrumbs.
Hollowed out four tomatoes and a couple of peppers (to use the extra filling). Topped with fresh mozzarella. In to a 425f oven for only 8 minutes. They can be done on the grill, too, but it takes a bit longer - that recipe is here.
Seriously, no longer than 8 minutes to cook or the tomato will break down and you will be left with a pile of mush. The fennel, tomato and cheeses are a winning combination and complement one another well - but really, any leftover veggies will work as a stuffing.
