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Perfect Summer Stuffed Tomatoes

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This is a fast, fun, and ridiculously delicious way to prepare the last of summer's beautiful heirloom tomatoes. Make sure you choose tomatoes that are fairly round and symmetrical -- a plate filled with several different colored varieties will be beyond gorgeous. Stuffed tomatoes are also great for getting rid of leftover bits of veggies that are hanging around in your fridge -- I chose onion, mushrooms, and swiss chard because that's what I had on hand, but feel free to mix it up with whatever you've got -- leftover rice, bell peppers, carrots, spinach, feta cheese, whatever!

These tomatoes are excellent when paired with a thick juicy steak -- or you can omit the anchovies for a vegetarian treat!

Perfect Summer Stuffed Tomatoes
serves four

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4 large heirloom tomatoes
1 medium white onion
3-4 cloves garlic
12 oz button mushrooms
1 large bunch swiss chard
1 can anchovies
1/2 cup mozzarella, grated
1/4 cup parmesan cheese, grated, plus additional parm for garnish
1/2 cup seasoned bread crumbs

Wash and drain your veggies. Preheat oven to about 375 degrees. Cut the tops off the tomatoes and cut out the stem part, making sure to preserve the top so it will create a nice cap for your stuffing later. Scoop out the insides of the tomato with a spoon -- make sure to get all the pips out! Set the tomatoes aside in a baking dish.