Cut 1/2-inch slice from the top of each tomato; scoop out pulp and seeds, leaving tomato shell.
Invert on paper towel-lined plate and let drain for 20 minutes.
Combine cheese, garlic and sour cream in the bowl. Add salt and pepper to taste.
Spoon mixture evenly into tomato shells.
Serve with crunchy breadsticks for perfect snacking.
Do you often look inside your fridge with no clue what to eat? Well I’m a newlywed who works in retail, with a husband finishing his engineering degree. We just bought our first home. This said, our budget is pretty tight. I’ve made it my responsibility to plan out meals that are affordable, healthy, simple, and tasty.
Today I looked in my fridge and noticed a half onion, a couple of tomatoes, and an avocado. After chopping them up, into the bowl they went. I threw in a can of black beans, a cup of frozen corn, seasoned it, and viola! I ended up with this delicious Mexican salad. Simple. Healthy. Affordable.
If that isn’t filling enough for you, feel free to add rice or put it in a tortilla with cheese and meat.
Put the onion and oil in a large pan and fry over a fairly high heat for 3-4 mins. Add the garlic and mince and fry until they both brown. Add the mushrooms and herbs, and cook for another couple of mins.
Stir in the tomatoes, beef stock, tomato ketchup or purée, Worcestershire sauce and seasoning. Bring to the boil, then reduce the heat, cover and simmer, stirring occasionally, for 30 mins.
Meanwhile, cook the spaghetti in a large pan of boiling, salted water, according to packet instructions. Drain well, run hot water through it, put it back in the pan and add a dash of olive oil, if you like, then stir in the meat sauce. Serve in hot bowls and hand round Parmesan cheese, for sprinkling on top.
2175 Mountain Road North