As I've mentioned a few times on this blog, this is the best time of year for fresh veggies. Tomatoes are king right now with their juicy pulp and awesome taste.It's a shame not to eat them fresh, but if you have a producting garden, there are usually too many tomatoes to eat. That means it's time to get creative with recipes to make use of them.
Stuffing tomatoes is a delicious way to eat fresh tomatoes. It's healthy and can be served alone, or as a side dish with a protein.
Here's my recipe for garlic stuffed tomatoes:
You'll need two medium tomatoes. Cut a slice off the top of each (keep the tops) and scoop out the pulp.
Add the pulp to a mixture of 1 stalk of celery, 1 small carrot, 1 small onion and a clove of garlic. Add these ingredients to a food processor or finely chop by hand.
Add to the mixture 3 tablespoons vegetable broth, 1/4 cup bread crumbs (seasoned are best) and 1/4 cup mozzarella or cheddar cheese.
Saute the vegetable and bread crumb mixture together in a little olive oil. Add broth, breadcrumbs and cheese.
When cool, stuff the mixture into the tomatoes. Put the tops back on and bake uncovered so the mixture gets crispy for 10 to 15 minutes.
Each tomato is one serving.
Book 5 in the Renaissance faire Mysteries