Hello and happy weekend! I know we don’t often post on the weekends, but I have SO many posts backlogged that I don’t have enough room to get them all out during the week. So, that means bonus weekend posts! Which I don’t think anyone will really complain about, right?
When I saw my parents last week, my dad gave me a bunch of fresh tomatoes straight from his garden. We ate several of them simply sliced with a little olive oil. But I wanted to actually make something with the remaining four. And when I saw a stuffed tomato recipe on Foy Update, I knew it would be perfect. I cut the recipe in half, but kept most of the filling since my tomatoes were a bit larger. The end result was exactly what I was hoping for.
Stuffed Tomatoes (serves 2):
- 4 medium tomatoes
- 2 eggs
- 2 slices wheat/whole grain bread
- 2 T butter, softened
- 1 T chives, chopped
- 1 T fresh basil
- 1 T fresh parsley
- 4 T parmesan cheese, grated
- Salt and pepper
I love when tomatoes aren’t perfect looking and have a bit of character. You can tell these are fresh from the garden. And not from the grocery store, where tomatoes are always magically perfect looking.
Cut the stem ends of the tomatoes off and scoop out the insides. Sometimes I get sad doing this since I just love the juiciness of tomatoes so much. But I did it anyway. And made sure not to pierce the sides of the tomatoes.
Now, lightly salt the tomatoes and place them in a buttered casserole dish.
In a food processor, combine the bread, butter, 2 T of parmesan, basil and parsley. Chris and I are “babysitting” my sister and Adam’s basil plant while they’re in Sonoma. This thing was $2.99 at Trader Joe’s and seriously keeps producing more and more basil. I definitely need one of my own because basil whenever you want it is a definite must. Or maybe I just won’t give it back to them when they return (or I’ll steal all the leaves off it first!).
Now crack an egg into two of your tomatoes. And don’t let the yolk break!
Put some parmesan and chives over the eggs.
And stuff the two remaining tomatoes with breadcrumbs and some more parmesan on top.
And pop them in the oven at 350 degrees for about 25-30 minutes, or until eggs are set.
My eggs kept looking “jigggly” so I left them in a little longer. OK, and I was blabbing on the phone with Chels, too, and just getting distracted in general.
So, when I took them out, the yolk was totally set, which meant no runny yolks.
But it wasn’t a problem at all because these were still delicious.
I loved how cute this dinner was– Unlike anything I generally have on my plate. It could be super fun to serve these to guests at a dinner party. I would also serve a big green salad along with it.
And if you have too many tomatoes in your garden (no such thing!) and need something to do with them, this is the perfect little idea for something different. As if you could ever get sick of just eating a tomato plain and simply sliced.
Also, I think this would make a pretty fabulous brunch. In fact, if I can snag a few more tomatoes from my parents’ this weekend, I might make this again later this week for breakfast.
I hope you’re all having wonderful weekends! Mine has been packed full of fun so far… I went from Massachusetts to New Hampshire to Maine today and then back again. Now I’m spending the night at my parents’ house and hanging out with them tomorrow. This week of work completely drained me and I really needed to get away from my computer and out and about. Hopefully I’m feeling nice and refreshed by tomorrow evening!
What’s your favorite thing to do with a plethora of tomatoes?