What to do with all those tomatoes?

We're planting our garden again this year, and again putting in six or so heirloom tomato varieties. Well my husband and twins are putting in the tomato plants - touching them makes me look like I just swam in poison oak. It's not fun.

So even though I am allergic to the plants, we do love our fresh tomatoes, and I have two little minions who love picking them for me. Back to the original reason for this post though, as spring goes on and tomatoes start coming ripe in the next couple of months, finding something to do with all those tomatoes! They are one of the most prolific of plants, pounds and pounds of them - some will be beautifully striped with red and gold, others will be dark pink, and I think we have a purple variety this year. I love heirloom tomatoes, they are sweet and flavorful, not loaded with tons of seeds and the weird mucous-like substance that surrounds them. I do not enjoy the hybridized varieties because they have very little flavor compared to the old heirloom varieties.

We have made salsa, eaten them on burgers, made marinara sauce and any number of other things that we could think of. This isn't a canning recipe, but delicious nonetheless, and takes care of as many tomatoes as you can eat with dinner.

Stuffed Tomatoes
Enough medium sized, ripe tomatoes for each family member.
Pine nuts for the top

For each tomato:
1/2 tbs fresh parmesan or romano cheese
1 1/2 tbs shredded mozzarella cheese 
1 1/2 tbs plain bread crumbs
1/2 clove crushed garlic or to taste
1 tsp finely minced onion
1 tsp finely minced mushrooms, button or portabello - your choice!
Italian seasoning to taste
light sprinkling of salt and pepper

Heat the oven to 375.

Cut the tops off each of the tomatoes, and carefully scoop out the middle, leaving enough of a wall of tomato to keep it from falling apart. If you have ever made stuffed potatoes, this process is very similar. Chop the insides of the tomatoes, and mix the chopped tomatoes together with all the other ingredients. TASTE IT and adjust your seasonings. If it seems like it needs more salt, add it. More garlic? Add it. Cooking is not an exact science - it ain't baking! But it is very subjective and your taste may be different than mine. I like a lot of garlic and cheese, some do not. I toned down the garlic a little in this recipe, but please, use a little common sense.

Stuff the filling into each of the tomato cavities, and sprinkle the tops with a little more of the cheeses. Place them in a greased baking pan, and into the oven until the tomatoes are slightly soft, about 15 minutes depending on the size and quantity of the tomatoes.