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
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Wow! This looks fantastic. Love your blog. Cheers!
lovely presentation! did you use the scooped-out center of the tomatoes for anything?
Fancy!!! Good luck with the dinner!
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!
Oooh, I think this might be tonight's dinner!
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.
Sure you can put the inside of the tomato in the veg container in your freezer for future use in this sauce:
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