Big, bright red tomatoes at the market, on sale – sold! I bought 4 in order to make Herb-Stuffed Tomatoes (pg. 136) for dinner tonight. Summer is ending (especially in Alaska), and today was sunny and 70 degrees – I had to take advantage of what could be one of the last nice days here (or so I’m told). So, after a bike’n’hike, I needed something fast and I already had the tomatoes, so this recipe was the perfect fit.
I’ve never stuffed tomatoes before, but I have stuffed peppers, and this was not all that different. It did seem like a bit of a waste to me, though, to scoop out the seeds and most of the flesh But so says the Chef! I washed, cut, and scooped the tomatoes, then made the stuffing. This was also quick and easy. However, I have a confession to make: I did not include the olives. I do not like olives. And while I am usually keen on trying new things, I draw a line at olives. And I wasn’t about to buy them only to have them go to waste as I picked them out…so I admit, I did not follow the recipe 100% and left out the black olives.
I stuffed the tomatoes and put them into the oven!
I cleaned up while they baked for 35 minutes and poured myself a glass of wine 😉 Then tah-dah! Yum! Very fresh herbal flavors. It reminded me a lot of a homemade tomato sauce. I took Chef’s recommendation and had mine with some “broken pieces of a robust goat cheese,” which made it that much better. I give this 4 stars. It was great, but definitely more a side than a main.
Mine (L) and Chef’s (R; pg. 137).