Sorry for the long hiatus, but the quarter is finally over and I should have a chance to blog a bit at least for the next couple weeks when things get geared up again. Everything has been so busy I’ve hardly even been cooking, much less taking pictures and writing something up. Matt’s been taking care of me very generously though, so I have been fed some pretty good meals in between working problem sets, exams, and grading. But I’m looking forward to getting back in the kitchen!

Here’s an easy side dish that always seems to impress despite its simplicity. We learned this from a friend when we were studying abroad in France a few years ago. I don’t have a real recipe and I always change it around a bit, but here’s the gist of it.

Stuffed Tomatoes

• small, round tomatoes, one for every two servings
• coarse breadcrumbs, preferably homemade, ~1/2 c per tomato
• fresh Parmigiano-Regianno, grated, a few tablespoons per tomato
• fresh chopped herbs, a tablespoon or so per tomato (rosemary, parsley, thyme, etc. … I use whatever I have on hand)
• minced garlic, about a clove per tomato
• salt and pepper to taste
• olive oil

Preheat oven to 400 F. Cut tomatoes in half. Place cut side up on a baking sheet. (You may need to cut a little bit off the rounded side so they will sit flat.) In a bowl, mix together breadcrumbs, cheese, herbs, garlic, salt, and pepper. Add enough olive oil so the filling can be barely held together when squished. Drizzle a little olive oil over the tomatoes. Mound the filling on top of each tomato half. Bake at 400 F for 20 minutes or so, until the top is a little browned and the tomatoes are cooked through.

Tags: Side Dish, tomato, Vegetable

This entry was posted on Monday, March 17th, 2008 at 9:48 pm and is filed under Recipes, Side Dish, Vegetable. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.