Stuffed Tomatoes

The tomatoes just keep coming! The eggplant fizzled, the peppers fizzled, but the tomatoes are coming on strong.

If I was going to hope for at least one of the three to come on strong, it would be the tomatoes – there are so many more things you can do with them.

Tonight, Victor took a few plums and stuffed them Victor-Style – the perfect side dish!

Stuffed Tomatoes

  • bread crumbs
  • parmigiano
  • garlic powder
  • oregano
  • salt & pepper
  • crushed red pepper flakes
  • fried hot Italian peppers

Slice tomatoes in half and core. Lightly salt and lightly cover in olive oil. Dredge in bread crumbs.

Mix bread crumbs with parmigiano, garlic powder, oregano, crushed red pepper, and S&P.

Place a hot Italian pepper in tomato cavity. Top with bread crumb mixture.

Place in small baking dish and drizzle with olive oil. Add about 1/2 cup white wine to dish, cover, and bake about 30 minutes at 350°F.

Uncover and bake an additional 20 minutes.

Stuffed Tomatoes

Absolutely delish! We’re both fans of hot peppers, so the Italian hot in the tomato was perfection. If you don’t like heat, leave it out – but it was really really good!

The steaks were liberally doused with Nick Stellino’s magic spice mixture – equal parts of:

  • garlic powder
  • onion powder
  • brown sugar
  • salt
  • pepper
  • paprika

Onto the grill they went.

There are more heirloom tomatoes ripening with another round of San Marzanos and plums not far behind.

This is fun!