Well, i don’t feel inspired to write today. Could a post consist simply of : Hey, here are some stuffed tomatoes for ya! … No?
I could go on and on about how tomates farcies is a classic home-cooked dish in France and how I find the preparation very satisfying and reminiscent of the slow cooking undertaken on a rainy day. I could tell you how often these would show up at the dinner table when i was a kid and how many times i was caught sticking a Lego inside the stuffing. It seemed very safe for my astronaut to be hiding on a meteorite, inside a tomato. My mom didn’t think so. So i started playing pirate Lego on my iles flottantes instead. She didn’t like that either. Arrrr..
I could also tell you about the hurry i’m in to post this recipe before tomatoes disappear completely (well they never really disappear, do they?) I could write about season change, global warming, penguins and why i am running behind schedule. I could tell you about the dessert involving cherries that i forgot to post and that will have to wait until next summer. I could write about the gargantuan appetite of my computer hardrive and why the more i feed it with photos and recipes, the more i’m convinced someday it’s gonna swallow me whole.
But no. I don’t feel like writing today.
- Serves 6
For the tomatoes:
- 6 medium tomatoes
- 1/2 cup chopped onion
- 1/2 lb italian sausage, without casing
- 1/2 lb ground lamb
- 3 tablespoons bread crumbs
- 2 tablespoons sun-dried tomatoes, chopped
- 2 cloves garlic, chopped
- 1/2 sprig rosemary, leaves chopped
- 1/2 sprig thyme, leaves chopped
- 2 tablespoons olive oil
- hot pepper flakes, to taste
- Preheat oven to 375′F
- Slice the top off the tomatoes, scoop the inside out (discard the seeds but chop and reserve the pulp). Sprinkle the inside of each tomatoes with salt and place upside down on a small rack to drain.
- Sautee the chopped onions in olive oil until translucent. In a medium bowl combine the onions, the chopped tomato pulp, the sausage, the lamb, the breadcrumbs, the chopped sun-dried tomatoes, the garlic, rosemary, thyme, hot pepper flakes, the olive oil and some salt. Stuff the tomatoes with the mixture and put the tomato top on.
- Place the tomatoes on a tray and drizzle with olive oil. Bake for 30 minutes. Serve.