19 September 2013

Linda's Succulent Stuffed Tomato

Whether you say tomato with a short a or tomato with a long a, they are all delicious and this time of year dripping off the vines. I have been so busy making sauce with them for freezing that I have forgotten all the other luscious dishes that I could be having for or with my dinners. I experienced these stuffed tomatoes last night at my good friend Linda's house. The second she pulled them from the oven, I knew it was a blogger moment just from looking at the tempting toppings. After tasting one, well I had to be dragged back to earth. They were so good that I crave more and will be making them for my family this weekend. Linda, being one of the best cook's I know, was more than willing to share this recipe. This is a must try recipe but be sure to have someone nearby to reel you back to ground.

Linda's Stuffed Tomatoes

As many ripe tomatoes as you want to cook
several medium onions finely chopped or as much onion as you want to put in
mushrooms finely chopped
Parmesan cheese grated
homemade breadcrumbs ( see a simple recipe below)or store bought cubed breadcrumbs as for stuffing
mozzarella cheese sliced - again amount depends on how many
salt and pepper

For those who need more guidance 

        8 ripe tomatoes which serves 4
        1 med onion finely chopped
        1 cup mushrooms finely chopped
        1/2 cup grated Parmesan cheese
        1 cup breadcrumbs
        1/2   pound of mozzarella
        salt and pepper


Slice the top off of the washed ripe tomatoes. Scoop out the soft inside with a spoon and put into bowl. Add the finely chopped onion, finely chopped mushrooms, Parmesan cheese, and a pinch of salt and pepper. Mix together thoroughly. Add the the breadcrumbs and mix again. Fill the hollow tomatoes with a scoop of the mixture. Top with a thin slice of mozzarella. Serve hot or warm. Enjoy!

Plain Breadcrumbs or Italian Breadcrumbs

For plain try using a variety of different breads to make the best breadcrumbs but any bread will do. I use my staler bread for the crumbs. Place slices flat on a cookie sheet and be sure they are spread out and not touching. Cook in a low heat oven around 300 degrees until dry and crisp and golden. Put them through a food processer using either the blade or the disc for grating. The grating disc makes a better grind.

For Italian, absolutely delicious with this recipe use the following recipe from fine cooking.

4 ounces stale bread, cut or torn into 1-inch pieces
1 tablespoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
Preheat the oven to 300 degrees F.

Place all of the ingredients into a blender carafe, cover and pulse until coarse crumbs form, about 2 minutes. Spread the crumbs evenly on 2 half sheet pans and bake until the crumbs just begin to brown and are crisp, about 5 minutes. Cool the crumbs on the pans for 15 to 20 minutes, and then transfer to an airtight container and store at room temperature for up to 2 weeks.

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