Nothing is better than fresh vegetables from the farmer’s market in the summer time. These literally explode with flavor. The Loon and I love making these together on lazy Sunday afternoons during summer. Doris, or little dachshund, lends a helping paw whenever she can, and is always willing to give a taste sample. These are easy to make and absolutely wonderful.
Stuffed Summer Tomatoss
- 6 garden fresh tomatoes
- 1 1/2 cups fresh white breads crumbs pulsed in food processor
- 1/2 cup minced scallions, white and green parts chopped
- 1/4 cup fresh basil chopped
- 2 tablespoons fresh flat-leaf parsley chopped
- 2 garlic cloves minced
- 1/2 teaspoons fresh thyme leaves chopped
- Kosher salt
- Freshly ground black pepper
- 1/2 cup Gruyere cheese grated
- Good quality olive oil
- Pre-heat oven to 400 F
- Cut the cores from the tomatoes.
- Cut the tomatoes in half, crosswise.
- Remove the seeds and the juice with your fingers.
- Place the tomato halves in a baking dish.
- In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon of Kosher salt.
- Generously sprinkle the tomato halves with salt and pepper.
- With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture.
- Bake the tomatoes for 15 minutes.
- Remove the tomatoes from the oven and sprinkle with the cheese, drizzle with olive oil and bake for another 2 minutes.
- Serve hot or at room temp.
- (You can make these 24 hours ahead of serving, refrigerate...then bake before serving)