September 14, 2009

Back from the North - Still Full

And we’re back!  A little begrudgingly, I’m afraid.  Sam and I were in foodie heaven last week, so we weren’t at all surprised to come home to the newest issue of Bon Appétit and find it highlights Portland, Maine as “America’s Foodiest Small Town 2009”!  Check out the article if you have a chance, there are some perfect suggestions (including a few of my own!)
After eating our way through Portland (and Boston this weekend), Sam and I needed a break – and something with a lot of vegetables.  These stuffed tomatoes can be made with a variety of ingredients.  I’ve tried them with ground lamb (delicious!) and beef, but tonight I went with mushrooms and feta cheese.  I also bought a zucchini, which I of course forgot to use and is still sitting in the fridge, but I think it would be a nice addition.

You can make the filling in advance and then just hollow out the tomatoes when you get home for a tasty and simple weeknight meal.  I like them with just a simple salad but with smaller tomatoes, they could also be a great side dish.

Stuffed Tomatoes for a Food Hangover

4 large tomatoes, with the flesh scooped out and reserved.
4 cloves of garlic, minced
2 c. chopped mushrooms (I used cremini)
4 oz. feta cheese, cubed
½ c. breadcrumbs
¼ c. parsley, chopped
salt & pepper

Preheat the (toaster) oven to 375º F.
Cut off the very top of the tomatoes, saving the tops, and use a large spoon to hollow out the flesh of the tomato. Reserve this in a medium sized bowl.  Once you’ve hallowed out all 4, strain the pulp out once to get rid of most of the juices.  Make sure that the remaining tomato pulp is diced.  Mix in the chopped mushrooms, garlic, feta, breadcrumbs, and parsley until just combined.  Add salt & pepper to taste.  Place the hallowed out tomatoes on a baking sheet and fill with the mixture.  Cover with the reserved tops.
Place the tomatoes in the oven for 10 minutes.  Take off the tomato tops and bake for another 10 to 15.  

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