Mother's Day Stuffed Tomatoes

• 6 tomatoes
• 14 lb shredded prosciutto ham
• 1 garlic clove
• 12 cup fresh sage (one plastic pack at grocery store)
• 1 tablespoon extra virgin olive oil
• 6 ounces goat cheese
• 1 -2 ounce parmesan cheese

1. Chop up the sage and garlic.
2. Chop the stems off the sage and use only the leaves.
3. Flip the tomatoes so the stem side is the bottom.
4. Cut the tops off of tomatoes and scoop out the inside with a spoon.
5. (Save the tops for presentation later, if desired).
6. Put oil in pan and sautee the chopped garlic for about 30 seconds on a medium to high heat.
7. Add sage and 75% of the proscuitto to the pan and mix ingredients on high for 1 to 2 minutes or until fragrant.
8. Add pan mixture and the goat cheese to a food processor.
9. Chop until ingredients are mixed together, should be a dip-like texture.
10. Stuff tomatoes with mixture and top with parmesean.
11. Broil tomatoes until the tops are brown.
12. Top with proscuitto or serve the rest of the proscuitto on the side.

tomatoes, ham, garlic, fresh sage, extra virgin olive oil, goat cheese, parmesan cheese

Taken from www.food.com/recipe/mothers-day-stuffed-tomatoes-168126 (may not work)