Crawfish Stuffed Tomatoes

Or how to get Mike to eat a tomato...

Why did I plant tomato plants? In the words of his grandmother with marshmallows, Mike doesn't even LIKE tomatoes! I love them any way I can get them - right off the vine and a little basil, and I'm good to go.

Anyway, I'm bending over backwards to find new improved tomato recipes for the latest harvest. Dad, Carrie Ann, and Ann Walt came over for Father's Day, and CA and I brainstormed. I've been excited about trying this one ever since. When Mike came home, he wanted to know where I found this recipe. I'm proud to say it came completely off the top of my head.

1 Tablespoon olive oil

2 Tablespoons onion, minced

2 cloves garlic, minced

6 medium tomatoes

a handful of fresh herbs - I used basil and oregano

1/4 cup white wine

12 ounces cooked crawfish tails, cleaned and peeled (You can either use frozen leftovers from a boil or chicken out and buy Bernard's at the Kroger)

1/2 cup panko breadcrumbs

3/4 cup mozzarella cheese

1/4 cup stilton

salt & pepper to taste

Chipotle Tabasco to taste

• Preheat oven to 350 degrees or broil. (350 degrees cooks them more slowly, so the tomato gets hotter. Broil just sears the tops and leaves most of the tomato meat alone.)
• In a medium saucepan, combine olive oil, onion, and garlic and gently cook until translucent.
• While cooking, core tomatoes and scoop out the inside, leaving a half to a quarter inch rind. I put the meat into some leftover bruschetta, but you can chop the insides and include them in the crawfish mixture if you'd prefer. Or make salsa.
• With a sharp knife, slice off the very bottom of the tomatoes so they'll sit up straight on the plate.
• Salt and pepper the insides of the tomatoes and turn upside down to drain.
• Add the herbs, wine, breadcrumbs, cheeses, salt, pepper, and Tabasco to the olive oil mixture in the pan. Stir until heated through.
• Stuff the mushrooms and top with cheese or panko breadcrumbs of your choice.
• Cook on 350 for 25-30 minutes or broil and watch until cheese is slightly melted and brown.
• I bet this would be damn good on the grill, but after today's heat escapades, I think I'll stay inside tonight.