How is it Friday already, dear reader? This summer is flying by, and I don't know where the time goes. In Western Pennsylvania, it is the start of tomato season. My bib overall-wearing buddy enjoys a good homegrown tomato. Last night, we celebrated our twenty-first wedding anniversary, and he was thrilled that Luigi's Restaurant is now offering its seasonal tomato salad. A few staple meals must be made during tomato season, or my bib overall-wearing buddy considers it a crime against nature. One of these meals is stuffed tomatoes.
There are many recipes for stuffed tomatoes. I have found recipes for tomatoes stuffed with beef or sausage, rice or quinoa, a combination of grains and meat, or mushrooms and cheese. However, GramBarb has always made tomatoes stuffed with traditional bread stuffing and cheese. GramBarb, or GB, as we call her, does not have an official recipe that she follows. Like most good cooks, her recipes are committed to memory, and they are a pinch of this, a dash of that, and no real measurements.
I try to replicate her stuffed tomato recipe every summer, but I fail miserably. This year, instead of trying to replicate GB's recipe, I went rogue and made my own. I was pleasantly surprised with how well they turned out. The Bibbed Wonder ate all the tomatoes, so I consider this recipe successful.
As is the focus for my Foodie Friday blogs this summer, all the ingredients were purchased at The Ligonier Country Market. The tomatoes were purchased from Jeff's Produce. The sourdough bread used to make the stuffing came from Seasons of Sourdough. The cheese is from Pleasant Lane Farms. The onions came from Yarnick's Farm. The spices were purchased from Nature's Life Spices, and the butter is from Lone Oak Farm. I am thrilled to support all the local farms and vendors. It's easy to eat fresh and local when surrounded by such quality producers.
My recipe is relatively simple. The tomatoes are ready in under an hour, making a simple, delicious meal. My bib overall-wearing buddy was happy with a full tummy, and I am not guilty of committing any crimes against nature this tomato season. I hope you enjoy this recipe.
Stuffed Tomatoes
Ingredients:
-6 Large, fresh tomatoes cored with seeds scooped out and pulp set aside
-1 Loaf of sourdough bread
- 1 Large onion, chopped
-2 Cloves of garlic, minced
-1 Cup butter, divided
- 2 Teaspoons Italian seasoning
-1/4 Teaspoon salt
- 1/4 Teaspoon pepper
- 1 Cup grated mozzarella cheese
- 1/2 Cup parmesan cheese
-Set oven to 400 degrees and lightly coat a 9x13 baking dish with olive oil.
-Melt 1/2 cup of butter in a skillet over medium heat, then add the onion, garlic, tomato pulp, salt, pepper, and Italian spice mix.
-Sautee until fragrant, about 6 minutes.
-In a large bowl, tear the sourdough bread into small pieces.
-Add the cheese to the bread crumbs,
-Pour the tomatoes, onion, and garlic mixture over the sourdough bread. Melt the other half cup of butter in the same skillet over low heat. Pour the melted butter over the bread, and, using your hands, mix thoroughly.
-Create small, loosely compacted balls of stuffing and fill the tomato cavities.
-Place the stuffed tomatoes in the baking dish. Drizzle the tomatoes with olive oil.
-Cover loosely with foil, and bake for 45 minutes in a preheated oven.
-Allow to sit for five minutes before serving.
I served this meal with a small salad. The meal was simple, fresh, and delicious. It tastes even better if you can source your ingredients fresh and locally. I hope you enjoy this recipe and can take advantage of the growing season.
On this lovely summer day, stay safe, be smart, eat fresh, local produce, enjoy simple summer meals, and keep washing your hands.
Thank you to our friends, fellow vendors, and producers from Ligonier Country Market.
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