Sunday, July 18, 2010

Italian-Style Stuffed Summer Tomato

This main course recipe is one that is simple to make but looks elegant on the plate. It's good for dinner, but would also make a great brunch dish if it were served with some rosemary potatoes. I simply hollowed out one tomato per person by cutting the top off like you would a pumpkin and scooping the center out using a spoon. I lightly filled each tomato with a mixture of breadcrumbs, aged cheese, herbs, and eggs. The filling I used is very much akin to Lidia's Meatless Pecorino Meatballs. Set the tomatoes in a baking dish that just fits the number of tomatoes you are cooking so they don't roll around in the oven as they cook. Top each one with a spoonful of tomato sauce, drizzle them with olive oil, and put them into a 350 degree oven for about an hour. Top with a little more cheese and serve over wilted spinach with garlic and pine nuts.

7 comments:

WineHarlots said...

Wow! This looks fantastic. Love your blog. Cheers!

Ali - YumVeggieBurger said...

lovely presentation! did you use the scooped-out center of the tomatoes for anything?

Bianca said...

Fancy!!! Good luck with the dinner!

Alisa S said...

this looks fabulous. Another option for a meatless meatball is to make one from eggplant. they are super soft but tasty and would be a good stuffing for this recipe. Love your site and i'm not even vegetarian!

The Vegetarian Carnivore said...

Oooh, I think this might be tonight's dinner!

Jessica said...

Just stumbled on your blog and I was amazed to notice you are a fellow Memphian! The tomatoes look lovely and I look forward to perusing your blog further.

Justin Fox Burks said...

Sure you can put the inside of the tomato in the veg container in your freezer for future use in this sauce:

http://www.ediblecommunities.com/memphis/index.php?option=com_content&view=article&id=155:the-sauce&catid=41:recipes&Itemid=81