The Abundant Life: three-cheese basil stuffed tomatoes

To measure the goodness of life

To measure the goodness of life by its delights and pleasures and safety is to apply a false standard. The abundant life does not consist of a glut of luxury. It does not make itself content with commercially produced pleasure, the nightclub idea of what is a good time, mistaking it for joy and happiness. On the contrary, obedience to law, respect for others, mastery of self, joy in service--these constitute the abundant life.

Thomas S. Monson, "In Quest of the Abundant Life", Ensign, Mar. 1988, 2

Sunday, August 14, 2011

three-cheese basil stuffed tomatoes

In honor of the approaching tomato season on the Rockies...

In Smith's, Lee's, and Macey's you can purchase Gossner's economy cuts of cheese for a dollar or two less than their shelf packaged items (these are usually the end pieces of loafs or mis-cuts found in discount bins). This is great for cheese you're planning on slicing or shredding, like white jack, pepper jack, munster, mozzarella, and Cheddars.

Purchasing tip: if you don't mind grating, buy the Parmesan and asiago cheese by the wedge. You'll most likely get 2-3 times the amount of cheese for the same price.

3-cheese and basil stuffing, 10 min. prep., 20 min. roast, serves 6

1 1/2 cup. ricotta (or about half a container)

1 c. shredded mozzarella

1/2 c. grated Parmesan

1 c. diced white (or yellow) onion

1 Tb. garlic salt

1 Tb. diced fresh parsley

2 Tb. diced fresh basil

1/2 Tb. salt and ground black pepper

3 eggs

Fork mash thoroughly to ensure an even spread of egg.

Slice off the stem end of 12 Roma Tomatoes, and spoon (core) out the seeds, juice, and ribbing. Be careful not to puncture the tomato sides.

Pour 2 Tb. olive oil into a glass pan and roll the tomato skins in oil to coat, coating the pan as you go. Stuff the tomatoes and set on side (or if you can, stand them on their blossom ends with the cheese facing up, side by side to fill the dish).

Bake at 350 F for 20 min. COVERED, or until the skins are roasted and start to peel away from the tomato flesh and the cheese is bubbling or golden brown.