Stuff It

Another tomato recipe for you people enjoying the oven outside whilst Vancouverites are drowning...

Chevre-Stuffed Tomatoes
Ingredients
450 grams (1 cup) fresh chevre
1 tbsp each: chopped fresh sage, thyme, parsley and rosemary (the herbs are flexible, just toss in whatever's fresh at hand)
1 cup bread crumbs
2 tbsp butter
6 tomatoes

Directions:
Cut the tomatoes in half and pull out the seeds. Set aside. Blend the chopped herbs with the chevre. Melt the butter and combine with the bread crumbs. Stuff the tomato halves with the cheese and top with the bread mixture. Bake for 20 minutes at 400 F. Super easy and DELICIOUS.