Monday, September 6, 2010
Stuffed Tomatoes: Recipe
Thankfully, he is also very generous - we are very often, particularly around now, the recipient of 8-10 tomatoes at a time. Today I saw a recipe in Bon Appetit for tomatoes stuffed with "succotash" and I decided to give it a try - my way.
These were very good - juicy and light. You could serve this as a light dinner with some crusty bread to sop up the juices or you could serve it as a side dish, which is how it appeared on my dinner table tonight. I admit that I made too much filling for the number of tomatoes I carved out. When I make this again, I'll add two more tomatoes. So I'm giving you the corrected version.
Last summer I made tomatoes stuffed with breadcrumbs and sausage, which was an amazing dish. Either way, using a tomato as a vessel is a great way to use up these highly sought-after balls!
6 ripe tomatoes, as prepared below
2 ears of corn, kernels sliced off the ear, about 1 cup
1 1/2 zucchini, cubed into 1 1/2" pieces
1 tsp. fresh thyme
2 Tbsp. fresh basil
1/4 cup fresh cilantro
1 small onion, chopped
Preheat oven to 350.
Prepare tomatoes: cut a circle into the tops of each tomato, stem side, removing and discarding the stem. Make a very thin slice on each of the bottoms of the tomatoes so they won't fall over when sitting upright. Using a spoon, remove and discard the seeds from the tomatoes and place the remaining flesh into a mixing bowl. Repeat with each tomato. Place tomatoes upside down to drain.
Meanwhile, mix together the zucchini, thyme, basil, and cilantro with the tomato flesh. Stir. In a large pan, heat 1 tsp. olive oil over medium high heat. Toss in the onion and saute for 3-5 minutes, or until onion is soft and translucent. Add in the corn kernels and saute another 4 minutes. Mix onions and corn with the tomato mixture. Toss well. Place each tomato, hole side up, onto a baking sheet. Fill the tomatoes with the mixture and drizzle a tiny bit of oil onto the filling of each tomato. Bake 25 minutes.
Remove tomatoes from the cookie sheet using a very sturdy spatula - the tomato will collapse if too much pressure is placed on it.