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Posts Tagged ‘tomatoes’

Carefully scooped out tomatoes with diced flesh in foreground

Stuffed and ready for the oven

Father roasted a leg of lamb with saffron and garlic for Easter dinner. It was fabulous! Mother, however, is a vegetarian. So, for dinner for her and as a side for us we made these fantastic stuffed tomatoes. Simple and quick, and from what I understand, even better the next day. Good Stuff!

 

 

Stuffed Vine Ripe Tomatoes

4 – 6 Medium vine ripe tomatoes

1/2 cup breadcrumbs

3/4 cup shredded cheese (we used parmesan and romano)

2 Tablespoons olive oil

4 cloves garlic chopped

1/2 medium onion chopped

1 Tablespoon chopped fresh parsley

1 teaspoon chopped fresh basil

1/2 teaspoon chopped fresh oregano

pinch of chopped fresh rosemary and thyme

salt and pepper to taste

Sautee the garlic and onion in the olive oil until soft and set aside to cool. Cut about 1/2 inch from the top of the tomatoes, reserve for another use. Carefully scoop the interior flesh from each tomato leaving a solid 1/4 to 3/8 inch shell of tomato to stuff. Over a sieve, remove all the seeds and waters from the tomato flesh, strain out the juice and reserve for another use. Dice the flesh, use about one half for the stuffing and, you guessed it, reserve the rest for another use. Toss the diced tomato flesh with the breadcrumb, cheese, herbs, cooked onion and garlic. Season to taste. The stuffing should be on the dry side. If you desire, it may be moistened with some of the tomato waters. Stuff the tomato shells and arrange in a baking dish. Bake at 400 degreesfor 15 – 20 minutes, until the stuffing starts to brown. Allow to set for several minutes before plating and serve warm. Good Stuff!

Toasty loveliness fresh from the oven

 

Plated with roast lamb, kobucha squash, braised cavallonero, and potato lyonnaisse

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Cream of Tomato Soup

Milk, added cold to roux

Starting the roux. Butter and flour in equal parts

Wrote this recipe for my wife. Now she makes it for us regularly. You can use canned peeled tomatoes, but the effort of peeling your own is payed off generously in flavor. In a saucepot, start your roux, that is thickening agent in the soup.

4 Tablespoons butter

4 Tablespoons flour

melt, toast, even slighly brown, over low heat, and then add slowly

Onion, celery, and garlic, sauteed

Remove from heat soon after adding tomatoes

2 cups cold milk

Stir regularly and continue to cook over low heat until it reaches a gentle boil. Meanwhile in a large souppot, sautee in a small amount of olive oil

1 onion diced

3 ribs celery, diced

6 cloves garlic, minced

Cook until soft and add 1/2 cup white wine or chicken stock. Cook for a few minutes and add the hot, prepared white sauce. Simmer for twenty minutes and add 6 cups peeled, seeded tomatoes. Bring to a gentle boil and remove from heat. Season with salt, pepper, parsley, and basil. Good Stuff!

Served with olive oil and fresh basil

 

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