Get stuffed!

It is tomato season and if you are a gardener who grows tomatoes, that means getting creative with your tomato crop and herb garden. What are some things I do with my tomatoes? I roast them, boil them, chop them, of course eat them right off the vine or sliced with a dash of salt but I also stuff them. I enjoy making stuffed tomatoes because there is NO recipe required. I throw all the ingredients into the food processor and since I have good aim, I blitz the ingredients, shove them into the tomatoes and bake them until yummy. 
If you need a "recipe" you are out of luck. If you need a "guide," here you go:
Preheat the oven to 375 degrees.
Throw or place fresh bread, day of or otherwise, herbs, garlic, cheese and seasoning such as salt and pepper into the bowl of a food processor. Add a bit of olive oil if you wish. Stuff the mixture into tomatoes that have had their tops sliced off and the seeds and ribs removed; being careful not to pierce the tomatoes. Drizzle the top of each stuffed tomato with a little olive oil, a sprinkle of salt and then bake until the crumb is crispy and brown; about 20-30 minutes depending on the size of the tomatoes. Serve but be careful because the insides are hot.

I like to use a teaspoon to remove the insides from the tomatoes and Campari tomatoes because they are the perfect size when serving small sides or tidbits.

The above tomatoes are topped with homemade carrot top pesto (the carrots are not ready for harvest but I have tons of greens to spare) and drizzle with olive oil before baking. I also added whatever extra deli meats I had in my refrigerator to the filling such as ham and salami. I think cooked chicken or turkey would be good too.