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Ingredients

  • 1 can BRUNSWICK® SARDINES in SPRING WATER, drained and de-boned
  • 6 medium-large tomatoes
  • 2 tbsp. cream cheese
  • 1 tbsp. fresh basil, chopped
  • 2 tbsp. onion, chopped
  • ½ cup red bell pepper, chopped
  • Salt and pepper to taste
  • 3 slices Pepper Jack cheese

Directions

  • Slice off the top of each tomato and scoop out the insides using a knife and a spoon. Set tomato cups aside
  • In a bowl, mix together BRUNSWICK® SARDINES and cream cheese with a fork until well blended. Add basil, onion, bell pepper, salt, and pepper and mix
  • Stuff the Sardine mixture into the tomato cups and press in with a fork
  • Top each tomato with a half slice of Pepper Jack Cheese and place in a baking dish
  • Broil for 5 minutes or until cheese melts
  • Serve immediately with a garden salad

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