Summer Stuffed Heirloom Tomatoes From 'The Vermont Farm Table Cookbook'

  1. Preheat the oven to 375 degrees.
  2. Cut out and discard a cone-shaped section from the stem end of each tomato, being careful not to go all the way through. Place the tomatoes cut side up in a 9 x 13-inch baking dish.
  3. In a small bowl, mix together 1/3 cup of the olive oil, 1 teaspoon of the garlic, the chili powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Brush the tomatoes with garlic oil mixture, completely coating each one.
  4. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the onion, summer squash, zucchini, eggplant, pepper, and the remaining garlic. Season with salt and pepper to taste and saute until the vegetables are soft and translucent, 10 to 12 minutes. Stir in the Parmesan and spoon the vegetable mixture into each tomato until heaping full. Scatter any extra filling around the tomatoes. Drizzle the remaining garlic-oil mixture over the stuffed tomatoes and top each tomato with 1 slice mozzarella.
  5. Bake the tomatoes until they are slightly softened and heated through, 15 to 20 minutes. Garnish with the chopped basil and serve.
  6. Add 8 ounces ground beef or lamb, cooked, to the stuffing mixture and serve the tomatoes on a bed of pasta.

brandywine tomatoes, extravirgin olive oil, garlic, chili powder, kosher salt, sweet onion, zucchini, red, parmesan cheese, mozzarella cheese, fresh basil

Taken from www.seriouseats.com/recipes/2013/09/summer-stuffed-heirloom-tomato-recipe-from-vermont-farm-table-cookbook.html (may not work)

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