Breadcrumb Stuffed Tomatoes

24 Aug

As far as food supplies go, we’re running on empty.  Because we got married on Saturday, neither of us picked up the CSA (we had bigger things on our mind, I suppose!).  We haven’t been to the grocery store to restock our pantry in awhile, and while Zak made a quick stop at the Asian market for a few essentials, it’s slim pickin’s.  What we did have was gorgeous heirloom tomatoes grown by my dad, some bread, and a variety of cheeses.

Okay.  Stuffed tomatoes it is.  These are great because they are entirely customizable.  Any bread will do.  Don’t have scallions?  Shallots, white onions, yellow onions, or red onions are fine.  Don’t have beech mushrooms?  Button or baby bella will do.  No chimay (a full flavored Belgian cheese washed with Belgian beer, imparting a robust, hoppy bitterness)?  Use mozzarella, Swiss, whatever melt-y cheese you have on hand.  Simply mix together the ingredients, slap them in a tomato, and bake.

We both really loved this.  It was light and tasty, but substantial enough to work as a simple, light dinner.  It would also work beautifully as a side dish with chicken.  The top is crunchy, the inside silky and bursting with pockets of melted cheese.  I particularly enjoyed the chimay cheese because it melts beautifully and has a very assertive, unique flavor that made this feel special.

Breadcrumb Stuffed Tomatoes

2 large tomatoes

2 slices bread, pulsed in food processor or finely chopped until the size of bread crumbs

2 scallions, thinly sliced

1/4 cup beech mushrooms, roughly chopped

1 tbs. butter

2-3 tbs. chimay cheese

2-3 tbs. Parmesan cheese

Kosher salt and freshly cracked black pepper

Preheat oven to 350°.

Carefully cut off the top 1/4″ of the stem side of the tomato.  Using a spoon, carefully remove seeds and inner flesh from the tomato.  Roughly chop and set aside.

Liberally season with salt and pepper.  Set aside.

In a medium non-stick pan, melt butter over medium heat.  Add scallions and mushrooms.  Sauté until tender, 3-5 minutes.  Add bread crumbs and cook until lightly toasted, 3-5 minutes.  Add tomatoes and stir to combine.  Cook until liquid is mostly evaporated.

Use a big spoon to stuff the tomatoes.  Place in a snug casserole dish.  Place in oven and cook 30 minutes until stuffing is golden brown on top.

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