In a small, sun-drenched kitchen garden where tomatoes ripened to perfection under the watchful eye of an avid gardener, a spontaneous idea blossomed into a dish that would become the talk of the neighborhood: Completely Keto Cheesy Stuffed Tomatoes.
On a day when the garden offered its ripest, juiciest tomatoes, the gardener, also a keto enthusiast, decided to transform these ruby treasures into a culinary delight. With a sprinkle of creativity and a love for rich, comforting flavors, the tomatoes were carefully hollowed and filled with a luscious blend of cheeses, each variety adding its own melody to the symphony of tastes.
As the stuffed tomatoes baked, their tops golden and inviting, the kitchen became a hub of warmth and aroma. When served, the Cheesy Stuffed Tomatoes were not just a dish but a celebration of the garden’s bounty, a testament to the joy of cooking with fresh, homegrown ingredients, and the centerpiece of a meal that brought friends and family together for a taste of simple, keto-friendly perfection.
Ingredients
- 1/4 tsp Pink Himalayan Salt
- 1/2 tsp black pepper
- 3 beeftseak tomatoes
- 2/3 cup shredded cheese (cheddar, mozzerralla etc)
- Pink Himalayan Salt
- 1/2 cup crushed almonds
- 2 Tbsp Extra virgin olive oil
- 1/2 tsp onion powder
Instructions
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Preheat oven to 425 degrees.
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Prep a baking sheet by greasing.
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Cut the tomatoes in a baking pan side up. Season with some salt.
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Mix all the other ingredients except the cheese and sprinkle it over the tomatoes.
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Put in the oven for 10 minutes.
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Take out of the oven and sprinkle evenly with cheese. Return to the oven and bake for another 5 minutes.
Recipe Notes
