You Say Tomato…

January 8, 2013
Nothing sounds better to me during the winter months than warm, cooked vegetable dishes. I recently found this stuffed tomato recipe from Plenty, a cookbook my mom picked up for me, and have made it twice this past month. It’s fairly simple to make and works perfectly as an appetizer, side dish or even a healthy snack. One tool I suggest picking up that I’ve found handy for recipes like this one is a melon baller. And trust me, you’ll get carried away with all the fun presentations you can create with one!
{ Step 1: saute 1 chopped onion and 1 garlic clove with olive oil. Add in chopped parsley,  mint (about two sprigs of each), 1/2 a cup of panko bread crumbs and stir }
{ step 2: cut the top 1/4 off the tomatoes and scoop the insides out with a melon baller. Fill with the herb and panko stuffing, drizzle with olive oil and bake at 325┬║ for 25 -30 min. }
{ Serve with crumbled goat cheese. }

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