by MELISSA GORDON
I’ve got to come clean. All this time I’ve been harping about moderation, and while I do honestly think it’s a prudent philosophy, this time of year it all goes out the window. That’s because this time of year one of my absolute favorite foods is in season, a food that tastes so much more delicious in season than out of season that overindulgence is basically justified.
I’m talking about tomatoes. Nearly every meal I’ve had in the past few weeks has included some form of tomatoes. Salsa with eggs for breakfast; a cream cheese and tomato sandwich for lunch; sliced, seasoned tomatoes as a side on the dinner table. And it doesn’t end there. Homemade marinara sauce, cream of tomato soup, savory tomato pie, diced tomatoes added to every salad and soup I make. It’s a veritable tomato fest at our house these days. Won’t you join the fun with some lovely stuffed tomatoes tonight?
• 4 large ripe tomatoes
• 3 tablespoons olive oil
• 4 cups fresh spinach, diced
• 3 tablespoons chopped parsley
• 1 tablespoon chopped scallions
• 1 garlic clove, chopped
• 1 cups dry breadcrumbs
• Dried oregano, salt and pepper to taste
• Shredded swiss, feta, or mozzarella (start with one tablespoon per tomato and add more if desired)
Preheat oven to 325 degrees F.
Slice off the top of the tomatoes, and hollow them out with a spoon. Place tomatoes in an oiled casserole dish.
Heat the oil in a large saucepan over medium heat. Add spinach, parsley, scallions, garlic and breadcrumbs. Saute until all ingredients are moist, about three to five minutes. Season with oregano, salt and pepper.
Fill each tomato with spinach mixture and top with cheese. Brush tomatoes lightly with olive oil.
Bake until cheese is golden brown and tomatoes are soft, about 30-45 minutes. Halfway through baking, you may baste the tomatoes to prevent them from drying.