This is the most unusual heirloom tomato I've grown this year.
It is called "Yellow Stuffer". It's basically hollow on the inside. Way back when, some genius (I really mean that because it's beyond my comprehension) must have crossed a trait of a bell pepper with a tomato.
Yes, it still tastes like a tomato.
I had my first one raw, stuffed with tuna salad.
Next, I baked a bunch of them stuffed with seasoned and sauteed onion, bell pepper, zucchini, and some leftover pesto. I put some farmer basil cheese on top. My husband stuck some shrimp into his as well. I made sure he put those far away from mine lest I mistakenly eat it. Come on, we're from the Midwest! What's with the seafood? Just kidding, but I personally don't like seafood. I'm a landlocked type.
Back to the recipe.
I then baked the tomatoes at 350 degrees for about 30 minutes.
I served it with whole wheat spaghetti. Delicious.