Summer Stuffed Heirloom Tomatoes From 'The Vermont Farm Table Cookbook' Recipe

Name: Summer Stuffed Heirloom Tomatoes From 'The Vermont Farm Table Cookbook'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large Brandywine tomatoes; 1/3 cup plus 2 tablespoons extra-virgin olive oil; 2 garlic cloves, minced; 1 teaspoon chili powder; Kosher salt and freshly ground black pepper; 1 large sweet onion, chopped; 3/4 cup chopped yellow summer squash; 3/4 cup chopped zucchini; 3/4 cup chopped, peeled eggplant; 3/4 cup chopped red or green bell pepper; 2 tablespoons grated Parmesan cheese; 4 ounces fresh mozzarella cheese, cut into 4 slices; 2 tablespoons chopped fresh basil

Servings: persons

4 large Brandywine tomatoes
1/3 cup plus 2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon chili powder
Kosher salt and freshly ground black pepper
1 large sweet onion, chopped
3/4 cup chopped yellow summer squash
3/4 cup chopped zucchini
3/4 cup chopped, peeled eggplant
3/4 cup chopped red or green bell pepper
2 tablespoons grated Parmesan cheese
4 ounces fresh mozzarella cheese, cut into 4 slices
2 tablespoons chopped fresh basil

1
Preheat the oven to 375 degrees.
2
Cut out and discard a cone-shaped section from the stem end of each tomato, being careful not to go all the way through. Place the tomatoes cut side up in a 9 x 13-inch baking dish.
3
In a small bowl, mix together 1/3 cup of the olive oil, 1 teaspoon of the garlic, the chili powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Brush the tomatoes with garlic oil mixture, completely coating each one.
4
Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the onion, summer squash, zucchini, eggplant, pepper, and the remaining garlic. Season with salt and pepper to taste and saute until the vegetables are soft and translucent, 10 to 12 minutes. Stir in the Parmesan and spoon the vegetable mixture into each tomato until heaping full. Scatter any extra filling around the tomatoes. Drizzle the remaining garlic-oil mixture over the stuffed tomatoes and top each tomato with 1 slice mozzarella.
5
Bake the tomatoes until they are slightly softened and heated through, 15 to 20 minutes. Garnish with the chopped basil and serve.
6
Add 8 ounces ground beef or lamb, cooked, to the stuffing mixture and serve the tomatoes on a bed of pasta.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 large Brandywine tomatoes, 1/3 cup plus 2 tablespoons extra-virgin olive oil, 2 garlic cloves, minced, 1 teaspoon chili powder, and more.

Yes, Summer Stuffed Heirloom Tomatoes From 'The Vermont Farm Table Cookbook' falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Stuffed Heirloom Tomatoes From 'The Vermont Farm Table Cookbook'

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