Tomatoes and I don’t really get along unless it is in a salsa form. They are just one of those things that I’m not a big fan of. That being said, I LOVED these loaded baked tomatoes. And these beauties are so easy!
This is a very unique way to use tomatoes in a dish. Being adventurous with food can be such a rewarding and fun experience. Alternatively, if you really don’t like tomatoes, you could do this with bell peppers instead.
While I made this dish for dinner, it would also be a great dish to make ahead for the week’s breakfast. You can serve these with a side of black beans, a salad, or have them on their own.
A few notes to self (and others)….
- When I make this next time, I will substitute fresh spinach for the kale. The kale gives a great bite, but spinach wilts down better…I’m curious to see how it will taste.
- If you don’t have a melon spoon yet, it’s time to invest! I hollowed one of the tomatoes alternating between a paring knife and spoon…it worked but with more trouble. I switched to my melon ball spoon and it worked like a dream!
While my tomatoes were in the oven last night, I enjoyed the beautiful weather on a short run around my neighborhood. What will you do with your 25 minutes?!