Thursday, September 11, 2014

Baked Tomatoes.

The Headlines:

Say goodbye to Summer.

Ease into Fall with this recipe.



As you may know by now, I like to make food appropriate to the season.  Meaning, I don't put out a guacamole in November.  Something with apples or blue cheese just seems much more appropriate.  So, I love tomatoes.  But they're a pretty Summery food to me.  Fortunately, we've done some wonderful things with them during the Summer.  Which I've never shared here actually, ooops my bad, next Summer.  But come Fall, which is right around the corner by the way (September 22nd), I start to change the way I use tomatoes.  And, baking them is a perfect way to transition the fruit (which seems like a veggie) into the next season!

Here is one of my favorite ways to do it!

Baked Tomato
Baking a tomato… or at least baking this tomato is like biting into a melty, juicy type of pizza.  But way more healthy!  Plus, it's not your usual side dish.  That's the way I like to do things.  Different but fabulous!

Anyways, you will not be disappointed.  Here's how it's done.  Have I mentioned… it's easy. Like always!

You'll need:
6 beeksteak tomatoes
1 1/2 cup chopped flat leaf parsley
1 cup plus a smidge more of Italian Style bread crumbs
1 1/1 cup grated or torn provolone (or another good, white melty cheese that you love)
1/4 tspn pepper
1/2 tspn salt
3 tblspns EVOO
butter or spray for pan

You'll do:
Preheat oven to 375.

Take your butter or a cooking spray and coat the pan you'll be using to bake the tomatoes.

Cut the tomatoes at the top (almost like you're creating a "lid"), then use a spoon to get the "guts" out.  Save the the insides, chop up tiny and put into a bowl but trash the seeds.  Be careful, you don't want to poke the outside.  You basically want the tomato to resemble a bowl.


Mix the tomato insides with the bread crumbs, parsley, cheese, salt and pepper.  Then stuff it into the tomatoes.  Use all of it.  Even if you think they're a little over-stuffed because the insides settle a bit with cooking.

Drizzle the EVOO over the stuffed tomatoes and put them in the oven.


 Bake for about 22 minutes (maybe a couple more - you'll be able to tell).  Remove and serve.


We recently had ours with a big, juicy, medium rare cooked steak and some stupendous wine!  Tres magnifique! Seriously, like way better than the super over-priced and very unimpressive steak house we recently visited.  Blah!

This Picky Chick loves it and I know you will too.  Plus it's inexpensive to make and takes like 5 minutes of your time.  Definitely on to something here...