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Stuffed Tomato

  • Yield: 4 servings


  • 4 Creole/Beefsteak tomatoes, peeled and the center carved out
  • 1/2 pound mild Cheddar cheese, grated
  • 1/2 pound Monterey Jack cheese, grated
  • 1/2 cup to 1 cup homemade mayonaise
  • 1/2 cup chopped pimentos
  • 1 tablespoon minced garlic
  • Salt and pepper


  • Season the tomatoes with salt and pepper. In a mixing bowl, combine the remaining ingredients and mix thoroughly. Season with salt and pepper. Stuff each tomato with the cheese mixture. Place square sealable plastic container and garnish with parsley.