 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Marcelle Bienvenu, Creole cooking contributing writer for The Times- Picayune, just wrote an article noting the time is almost nigh for the first Creole tomatoes. Since I am growing Creoles (great vivacious plants with stout stems & verdant serrated leaves which have thrived in cups of sterile media & have exploded in the ground) I read the recipes with great interest. This one will be used after the first several are sampled warm off the vine. Ingredients:
4 tomatoes, medium, ripe |
3 tablespoons olive oil, plus more for brushing the tomatoes |
1/3 cup breadcrumbs |
1 anchovy fillet, flat, rinsed, dried, minced |
1 teaspoon garlic, minced |
1/3 cup parmesan cheese, grated |
1/3 cup parsley, minced |
3 tablespoons basil leaves, fresh, finely chopped |
salt, to taste |
black pepper, to taste |
Directions:
1. Preheat oven to 325 degrees F.
2. Cut off the top third of each tomato and discard (I interpret to mean use for another dish LOL). Scoop out the seeds with a small spoon. Brush the outside of the tomatoes with olive oil. Put the tomatoes, cut side up, on a lightly oiled shallow baking pan and season the inside of the tomatoes with salt and pepper.
3. Bake the tomatoes for 20 minutes. Remove and invert them over paper towels and let them drain for about 15 minutes.
4. In a small bowl, toss together the bread crumbs, anchovy, garlic, Parmesan, parsley and basil, and salt and pepper to taste. Divide the mixture equally among the tomatoes and stuff into the cavities. Sprinkle the tomatoes with the 3 tablespoons of olive oil. Return the tomatoes to the shallow baking pan and broil about 4 inches from the heat until the topping is crisp and golden, about 2 minutes.
|
|