Thursday, July 21, 2011

Stuff Your (face) Tomatoes

Even though my garden isn't aplenty... my neighbor's is! Lucky for us we have neighbors that know how to grow some tasty veggies. This week we were blessed with a delivery of ripe tomatoes and cucumbers, from a very welcoming neighbor (who knows his way around a garden).  We've been slicing tomatoes nightly as an extra veggie in addition to our dinners, but tonight the tomatoes were the centerpiece of dinner.  Stuffed with pulled chicken, basil, garlic, 1/4 cup bread crumbs, olive oil, and topped with fresh parmesan, these were the perfect way to showcase tomatoes in a slightly different way.  Arugula laid the bed, and summer squash with veggie marinara set to the side of each tomato.  A glass of red wine, and dinner was served.  While I wait and decide if I should dig into another one....the dark chocolate is eyeing me from across the room!

Preheat Oven to 375.
Remove the seeds and flesh of the tomatoes.
Save flesh, and discard seeds.
Roughly chop and mix flesh with cooked pulled chicken (this was from a previous dinner- slow cooked chicken breasts).
Mix with spices (minced garlic, basil, red pepper flakes).
Mix in bread crumbs and olive oil- and stuff each tomato.
Cook in oven for 20 minutes.

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