CrockPot Stuffed Tomatoes Recipe

Day 243.

More tomatoes! Tomatoes are good for you. They have stuff in them that is good. Vitamins.

I had more tomatoes on the counter, and decided to stuff them with some leftover cheese I had in the fridge. I had a little baggy with some goat cheese, some feta, and a little block of cream cheese that I must have picked up on sale.

I have stuffed jalapeno peppers and bell pepper with success, and assumed that the tomatoes would work the same way.

The Ingredients.

--5 or more largish vine-ripened tomatoes
--creamy cheese. You'll need about 2 T per tomato. I used a mixture of cream cheese, goat, and feta. Ricotta and maybe even cottage cheese would work, too.
--one garlic clove, chopped
--2 T fresh chopped basil

The Directions.

Cut the core out of each tomato. This is much more difficult that I thought it would be. I got slimy and gross and made one of my new back-to-school tops polka-dotty. Wear an apron.

In a bowl, cream together the cheese that you are going to use with the chopped garlic and basil. Stuff the cheese mixture into the cored tomatoes.

Pour 1/4 cup of water into the crockpot you are going to use. I used a 4 quart with 5 tomatoes, and easily could have put another 5 in there.

Nestle the tomatoes into the bottom of your crockpot.

Cover and cook on low for 2-4 hours. These will not take long at all. If you overcook, it's not the end of the world, they will just begin to lose their shape and you'll get a stewy tomato covered with yummy cheese.

The Verdict.

I ate them all. We were going out to dinner, and were meeting Adam. The kids already had on nice(ish) clothes and I didn't want tomato juice on them.

So I took one for the team and ate them all myself.

Then I went out and ate an entire platter of Flautas.

I'm going to go for a run today.

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Posted by: Stephanie O'Dea | A Year of Slow Cooking at August 30, 2008

Labels: appetizers, side dish, snacks, vegetables, vegetarian,

What they say about this article

Leann I Am8/30/2008
These look really good! I LOOOOOVE tomatoes! This is going on my shopping list now....

THANKS!
Anonymous8/30/2008
I feel like there's just too many tomatoes for anyone to do with!! Our kitchen counter is overflowing with tomatoes, eggplants, and zucchinis. The stuffed tomatoes sound delicious, though... like digging into a bowl of melted cheese surrounded by ketchup haha
Stephanie ODea8/30/2008
The end of the tomatoes are in the crock today with some capers for a pasta sauce. I'll post the results tomorrow---it's smelling really good!
xox
steph
SaraK8/30/2008
I need a garden. Tomatoes from the garden sound so yummy. I will just have to try this recipe with tomatoes that I buy from the supermarket.
Onepony20028/30/2008
I am SO jealous of you and all your tomatoes. We have had a really foul chilly summer here (near Seattle) and while tomatoes are always a challenge, this summer has just been awful. When any mentions global warming I just want to HIT them!

But they do have them in the stores, at high prices, so at least I can make this and those other recipes, because I Love, love, love tomatoes! And everything made with them.
Stephanie ODea8/31/2008
oh no, they aren't our tomatoes! I'm lucky in that the kids are still alive... :-) We have very generous friends, and a great farmer's market.

xox
steph
Amy, aka ABB8/31/2008
Oh come now, don't be a glutton for punishment! Just because you have to take one for the team and eat them, doesn't mean you should have to run as well!!! Why, that's.... adding insult to.... non-injury... or something.....
graceling8/19/2009
I made these for dinner last night... I used some vine-ripened tomatoes (kid size portions) as well as a few very ripe "beef steak" tomatoes. I started by blending the garlic and basil with some softened cream cheese and fresh mozzarella then added fresh parmesean to the kids, feta to mine, and bleu cheese to John's. I served these with pasta tossed in melted butter-oil/garlic and fresh parmesean.

These were a hit! My baby had no interest in anything except the pasta, but the 6 year old loved them. John loved his with bleu cheese but I could pass on that. A friend who was over for dinner loved the feta-style, as did I. I made 6 of the large tomatoes and 3 of the vine-ripened, and we only had one large and one small left when dinner was over!

Thanks so much for this recipe, Steph! I never would have thought to stuff tomatoes, or to cook them in my crock, but thanks to you, I made a light, summery, "gourmet" meal- and it was so super easy!
Stephanie ODea8/19/2009
YAY, graceling! I'm so happy these worked so well for you and your family. I *loved* them.

great idea to use bleu cheese and feta. mmm.
xoxo steph
Janis9/05/2011
Yum! I made stuffed tomatoes in my crockpot for supper tonight. My tomatoes were pretty large, so I added a small spoonful of ricotta, parmesan and pesto before filling the rest of the way with an egg. I then topped them with some grated mozzerella. For the liquid in the bottom of the crock, I simply used the juice that the tomatoes gave off when I hollowed them out - there was plenty of it!

Thanks for the fab suggestion of stuffed tomatoes in a slow cooker - a wonderful way to use up some of the late summer bounty without having to turn on the oven. (It's still too warm for the oven here!)
Cari8/27/2012
Made these with some of the homegrown tomatoes we had. I used a blend of Italian cheeses, cream cheese, then I used spinach and bacon! Amazing. Were practically fighting over the leftovers. They also reheated well.