Stuffed Tomatoes - Making the most of your Veggies

Baker Babe is taking a night off. Enjoy the Guest Blog!

Living in remarkably good growing region that is western Michigan, my husband and I try to hit up our local farmer's market every two weeks or so and get the freshest fruit and veggies we can. I've gotten some excellent raspberries, blueberries (which I used to make Blueberry-lemon bread) peppers and garlic. This week, we were excited to find that tomatoes were in season. Now, I'm not a big tomato fan. Growing up, the only tomatoes I had were pureed in store bought spaghetti sauce. My husband on the other hand is a big fan of tomatoes. Sometimes I think that he would bite into them like an apple if I let him. (Correction: I just consulted with him and he has.) One of the few ways that I truly enjoy tomatoes is if they are stuffed and baked in the oven. Which is what I did last night. I followed this recipe that I found in my Everyday Italian cookbook. I've made it before and it's really enjoyable in that you get the flavor from the fresh herbs. You can always change it up and add cooked onions or ground meat or peppers or mushrooms, but you want to make sure that the tomatoes are fresh and ripe, since that's the main flavor. Bon Appetit!