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Stuffed Tomato Recipes
 

To Core Tomatoes

Choose tomatoes which are roughly 6-7 ounces each in size. Core the tomatoes and then cut out a conical section out of the centre of the tomato, leaving about ¼ inch of flesh at the sides so that the tomato does not collapse when heated.

Simple stuffed tomatoes

Take the tomato pulp that was removed and coarsely chop it. Combine it with minced garlic, chopped parsley, a bit of bread crumbs, olive oil, salt and pepper (chopped herbs and a few tablespoons of parmesan can also be added to the mixture). Salt and pepper the cavity of the tomato shell and fill it with the tomato bread mixture. Top with grated Parmesan cheese. Warm tomato through in a 350F oven.
  Ricotta filling (makes 6-8 tomatoes)
 

2 cups ricotta cheese
2 eggs
salt and freshly ground pepper
six to eight 6-7 ounce cored tomatoes
¼ cup (4 tbsp.) chopped herbs: thyme, basil, chives, or tarragon (optional)

The ricotta should be dry so if it is moist, wrap it is cheesecloth or a clean dish towel and hang it over a bowl in the refrigerator overnight.

Preheat oven to 375F. Whisk together the ricotta and egg. Season the mixture with salt, pepper and chopped herbs if using. Divide the mixture evenly among the tomatoes.

Bake on the top shelf of the oven for about 15 minutes or until the cheese browns lightly and is firm to the touch.

 
Zucchini frittata filling (for about six 6-7 ounce tomatoes)
  6 ounces zucchini, washed and ends trimmed
½ tsp. salt
½ tbsp. olive oil
3 green onions, finely chopped
3 whole eggs
2 ½ tbsp. heavy cream
½ cup grated havarti cheese
¾ cups grated parmesan cheese
10 basil leaves, coarsely chopped
freshly ground pepper

Grate zucchini coarsely, add a pinch or two of salt and then wrap in cheesecloth or a clean dish towel tightly. Squeeze out as much of the water out of the zucchini.

In a large bowl, whisk the eggs together with the cream, then add both cheeses, the scallions, basil and the squeeze zucchini. Season with the remaining salt and freshly ground pepper.

Preheat oven to 375F. Spoon about ¼ cup of the filling into each cored tomato. Place on a baking sheet or in a casserole dish and bake on the top shelf of the oven for about 20 minutes. Raise the oven heat to 400F and bake the tomatoes for another 5-10 minutes or until the filling is just set and the tops are lightly browned.

 

 
Penne pasta with Shrimp, Snap Peas, and Basil (serves 4)
   

1 pound shrimp
2 tbsp. extra virgin olive oil
2 garlic cloves, finely chopped
15 basil leaves, coarsely chopped
6 tbsp. unsalted butter
1-1 ½ cups snap peas, cut into ½ pieces
1 cup dry white wine
1/3 cup heavy cream
¾- 1lb. penne pasta, cooked in salted water until al dente (just tender)
a bit of chopped chili can be cooked with the shrimp if spicy dish is desired (optional)

 

Heat oil in medium sized pan over medium high heat. Season shrimp with salt and pepper and sauté with garlic until it just starts to change colour. Quickly remove shrimp from pan and set aside. Add white wine and reduce until you have about ¼ cup of wine left. Whisk in butter and mix until melted and emulsified. Add in cream and snap peas. Cook for a minute or so over medium heat. Return shrimp, with chopped basil, to the pan and check seasoning. Adjust with salt and pepper. Check to ensure shrimp is cooked and then toss with cooked pasta and serve at once.

Note: a cup or so of halved cherry tomatoes can also be added to this dish at the same time as the snap peas are being added.

   
 
Summer Fish Chowder
   

4 ounces bacon, finely diced
3 tbsp. unsalted butter
1 leek, white/ light green cut in half and thinly sliced (save 2-3 pieces of top of dark green)
1 medium sized onion, cut in half, thinly sliced
2 celery ribs, finely diced
1 medium carrot, peeled, finely diced
1 cups hot water
3-4 cups fish or light chicken stock
1 /2 cups potatoes, cut into ¼ inch dice
2 sprigs thyme
1 bay leaf
salt and pepper
1 ½ lbs. firm fleshed fish (halibut, haddock, cod), cut into 1 inch cubes
1 cup milk
tabasco, to taste
3 tbsp. tarragon, chervil, or parsley coarsely chopped

Melt butter and sauté bacon for a several minutes until the bacon is lightly browned and renders some of its fat. Remove bacon and set aside.

Add onions, leeks, celery, and carrot and cook until onions are soft, but not brown. Return bacon to pot and add the flour. Cook slowly for a few minutes and then add hot water and whisk until all the flour is absorbed into the liquid. Add the stock. Mix well and add sprigs of thyme, and bay leaf. Season with salt and pepper and let soup simmer for 15-20 minutes. Add diced potatoes and cook until just tender. Next add in

milk. Bring soup to low simmer. The soup should be somewhat chunky with a nice flavour broth (but not thick). Season fish with salt and pepper and add to soup. Cook gently to just cook fish through (about 3-5 minutes). Check seasoning add a dash of tabasco and adjust accordingly. If using herbs, add in last minute just before serving the soup.

Note: Other vegetables such as snap peas, turnips, and bok choy and cooking greens can be also added to this soup. Simply reduce other vegetables in the recipe and add those which you wish accordingly.
 
Potato Salad with Dill, Radish, Green onions, and Bacon
  3 pounds potatoes, cut into 1 inch sized pieces
5 green onions, cleaned and thinly sliced
1-1/4 cups mayonnaise
2/3 cups sour cream
1/3 cup minced fresh dill
2 tbsp. cider vinegar
1 tbsp. sugar
salt and pepper
5-6 radishes, thinly sliced for garnish
¼-1/2 pound bacon, thinly sliced, and cooked until nicely browned (optional)		 Cook potatoes in lightly salted water until just tender. Drain and let cool. Toss potatoes with sliced green onions. Make dressing by mixing mayonnaise, sour cream, dill, cider vinegar and sugar. Season with salt and pepper and adjust flavour according to taste. Garnish with thinly sliced radishes and bacon or simply mix the two into salad.
     
 
Snap Pea, CherryTomato, Tarragon Fettucine Alfredo (4 servings)
  ½ cup whipping cream
1 egg yolk, lightly beaten
¼ cup grated parmesan cheese
1 ½ tbsp. unsalted butter
salt and freshly ground pepper
1 pound fettucine
¼ pound snap peas, blanched 1 minute in boiling water
¼ pound cherry tomatoes, cut in half
3 tbsp., tarragon, leaves removed from sprigs and coarsely chopped

In a sauté pan, heat the cream to a simmer. Stir in a bit into the egg yolk and return all to the cream. Do not boil of the yolk with curdle. Over low heat, stir in the cheese and butter, and season with salt and pepper.

Cook the fettucine in a large pot of salted water until al dente, just tender. Drain and gently toss the cooked pasta with the sauce coating the noodle. Add the snow peas, cherry tomatoes, and tarragon and serve immediately.