Saturday, September 10, 2011

And the Tomatoes Keep Coming

We were fortunate to have our plants survive the wrath of Irene...and they are still quite prolific! What to do with so many ripe tomatoes? Give some away and keep cooking!

This is a cold salad my daughter has made a few times. When I say we have tomatoes, I really mean we are inundated!!! Here, we have the Beet, Tomato and Feta Salad.
Steamed beets, fresh tomatoes, fresh basil, a good piece of feta (not the crumbled kind!), red onion sliced extremely thin, olive oil, sea salt and pepper. This photo was taken before we folded the mixture together, creating a pink feta look. Delicious, fresh and no need to prepare hours before. This one can be served immediately!

And the next night, it was baked stuffed tomatoes! I chopped the top off my next in line ripened tomatoes and hollowed out the insides with a small melon scoop. With the chopped insides into a bowl I added fresh basil of course, Quattro Formagio blend from Trader Joe's and a very small amount of olive oil. I seasoned the hollowed out tomatoes with sea salt and coarsely ground pepper....and scooped the tomato mixture into each awaiting tomato bowl.

Topped each with a good dose of panko bread crumbs....and then baked them at 350 until they looked a little toasty!

So good... as the roasting brings out the sweetness of the tomatoes! The insides are hot, be careful! We served with fish and some great, oversized stuffed clams from a local fish market. Friday seems to be our fish night. Some traditions live on forever.

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