September 22, 2005

Even Supermarket Tomatoes Have Their Uses

I already had an embarrassment of riches in the tomato department when I stepped out to the Farmers' Market and loaded up on the heirlooms last Saturday. Hence, I've been eating even more tomato-toast than usual (oh, the Purple Prince tomato is delicious, cut thickly and layered on toast!), and finding other creative ways to use up a vegetable (okay, fruit, shut up!) that should never, ever be put in the fridge. While tomato sauce is always an option, I find myself seeking more and more interesting ways to dispatch my tomatoes. With a handful of particularly robust red globes aging gently on the kitchen counter, I set about making stuffed tomatoes.

The formula is fairly simple. For each three large tomatoes, you'll need a cup of cooked rice and about a cup of other ingredients. I chose finely minced prosciutto, about two tablespoons of toasted pine nuts, a little parsley, a little olive oil, and freshly grated parmesan cheese. Cut the tops from your tomatoes, and scoop the innards out with a spoon. Let the tomatoes rest upside down briefly while you prepare the filling, to allow excess juices to drain. Place the tomatoes upright on a lightly spritzed dish - such as a pie plate - and heap the filling into them. Top with a little extra cheese, and pop into the oven for about 20 minutes at 425 F. Serve with garlic toast, spaghetti, or whatever strikes your somewhat Italian fancy.

Next time I might use a little more cheese, or perhaps an egg or a little pesto to help keep the filling from crumbling while the tomato is being eaten, but it was a charming dish as it was. I'm also considering a sort of spanakopita-type filling of spinach and feta for my next batch.

4 comments:

Joe said...

What a perfect stuffed tomato! Well done!

Michèle said...

Hi Dawna, sounds wonderful! and if I came across some heirlooms I wouldnt hesitate either. I'll have to keep my eyes open for some!

Dawna said...

Thanks, Joe!

Michele, if you get the chance, leap at heirloom varieties of anything!

Dawna said...

Thanks for dropping by, Lady X. I was very pleased to realize that I still had some prosciutto in the fridge when I was rummaging for stuffing ingredients - and the flavour worked so nicely that I'd definitely do it that way again.