Stuffed Tomatoes
6:00 AM
During the summer months we plant a lot of plants on the farm so we get lots of fresh produce. One of our favorite things to plant is tomatoes. From romas, to cherry, to beefsteak tomatoes, etc -- we have a big variety to choose from.
For this recipe I personally like to use the beefsteak tomatoes because they are the largest ones that we grow, and do not have as much fluid in them as some of the other varieties. This is such a light summer dish, and I personally enjoy cooling them in the refrigerator after they are cooked before eating them.
Here is the recipe:
4 large beefsteak tomatoes
1 6.4oz package albacore white tuna
3/4 cup panko GF breadcrumbs
3/4 cup grated Pecorino romano cheese
3/4 cup grated parmesan cheese
2 tablespoons olive oil
Preheat oven to 350 degrees. Scoop out insides of tomato (and set aside) leaving bottom intact, flip upside down onto a cloth or papertowels to drain out most of moisture. Squeeze most of the moisture from the insides of the tomato with a cheesecloth or papertowels.
In a large bowl, combine insides of the tomato, 1 tablespoon of olive oil, tuna, bread crumbs and cheeses and mix well. Once tomatoes are fully drained, stuff them with the combined mixture. Add stuffed tomatoes to a casseole dish and drizzle with olive oil and cook for 25 to 30 minutes until the top is browned.
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