Stuffed Tomatoes

25 Feb

Crock Pot Stuffed Tomatoes by A Year of Slow Cooking
(with modifications) 


  • 5 or more largish vine-ripened tomatoes
  • 1 package of Neufchatel cheese
  • 4-6 oz Feta cheese.
  • One garlic clove, chopped
  • 2 T fresh chopped basil


  1. Cut the core out of each tomato – be careful, it’s messy!
  2. 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.
  3. Pour 1/4 cup of water into the crockpot you are going to use (4 or 5 qt will work)
  4. Nestle the tomatoes into the bottom of your crockpot.
  5. 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.
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Posted by on February 25, 2012 in Crock Pot, Vegetarian


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