Red Wine Stuffed Baked Tomatoes

​Uses from Broad Wing Farm Share: Tomatoes, Onions, Garlic
Shopping List: Loaf of your favorite crusty bread, 8oz of a Red Wine Soaked Cheese*** (it’s usually a gouda or cheddar), optional fresh parsley for garnish
***can be found at Trader Joes, Whole Foods Market, even Giant!  But any cheese would work for this.
Ingredients
½ bread loaf torn into chunks | Put in a 250-degree oven to dry out or lightly toast.  You can also leave the chunks our on a baking sheet over night to dry out1 small onion | diced2-3 cloves garlic | chopped6 medium tomatoes | cores removed with a sharp paring knife (put in your freezer bag), scoop out pulp with a small spoon & set asideExtra virgin olive oil |Red wine-soaked cheese | cut into very small cubes, or shreddedSalt & Pepper to taste |Directions
Pe-heat oven to 350 degrees.
In a medium sauté pan, heat 2 tbsp olive oil until it begins to shimmer.  Add onions & cook over medium heat until just starting to brown.  Add garlic, cook for 1 minute more.  Squeeze tomato pulp into the pan with your hands & remove from heat.
In a medium bowl, mix your bread & cheese.  Add onion mixture, salt & pepper & mix again.
Place your tomatoes in a baking dish & spoon in bread mixture into the hollowed-out tomato, carefully pressing as you go, packing the tomato, but not splitting the walls.  Fill the tomatoes as much as you can & sprinkle with chopped parsley.  Put on the center rack of the oven & bake for 15 minutes.  Rotate baking dish & bake for another 15 minutes or until tomatoes are cooked & the mix has started to brown on the top.  Serve immediately!