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.
Posted by The Chubby Vegetarian at 4:44 PM