Nanna Polly’s Stuffed Tomatoes

Today we made Nana Polly’s stuffed tomato’s with the tomatoes from her vine! This recipe requires a little more effort than usual……but you can make a whole bunch and freeze them, or you can freeze the stuffing to make fresh ones at a later date. Here's how to do these…

15 – 20 large tomatoes (cut tops off and scoop out the insides)
* scoop the insides into a strainer to remove the liquid, you don’t want them soggy!
1 cup mushrooms chopped small
1 cup celery chopped fine
2 capsicums chopped fine
1 onion chopped fine
5 cloves garlic chopped
A huge handful of your favourite fresh herbs chopped up
2 cups grated tasty cheese
½ cup breadcrumbs
Some panko breadcrumbs
Parmesan cheese

First, fry up your garlic, onion, celery, capsicums, shrooms & herbs in a big pan with some butter or oil – or ghee, whatever tickles your fancy. 
Remove from the heat & add tasty cheese, tomato insides & breadcrumbs and mix together nicely. Add salt & pepper and then stuff your tomatoes. Place them in a fitting tray so they don’t ooze everywhere while cooking and put a pinch of panko breadcrumbs & some parmesan cheese on top. 
Cook for about 40 - 60mins on 180deg and serve! You can let them cool down & freeze them as well, so make a big batch if your feeling frisky!

Enjoy! xxx