In Season: Stuffed Tomatoes

August 7, 2011

Tomatoes are best enjoyed during the Summer months so instead of preparing the usual stuffed green bell pepper, I opted for the in-season beefsteaks (most likely grown in New Jersey — a state known for, among other amazing things, it’s delicious fresh vegetables).

To make the filling I sautéed diced eggplant, zucchini, red onion, button mushrooms, shallots, garlic in extra virgin olive oil with salt, pepper and red pepper flakes. After the vegetables became tender, I added a bit of red wine and balsamic vinegar and let them simmer for about 20 minutes — allowing the porous eggplant, mushrooms and zucchini to soak up the flavors of the wine and vinegar. I then added cubed kielbasa that I browned while the garden party simmered.

After coring and draining six tomatoes, I stuffed and baked them for 30 minutes. I then topped them with a goat cheese and parsley mix that was left out to reach room temperature.

As a side we opted for — you guessed it — more veggies. But as we know, it’s not so much the vegetables in a salad that make it what it is, it’s the dressing. For that, my roommate, THE Kiley McKinstrie, made a simple but bold dressing of fresh squeezed lemon juice, olive oil, white pepper and parmesan cheese.

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One Response to “In Season: Stuffed Tomatoes”

  1. Kiley McKinstrie said

    I love your use of links, almost as much as your cooking.

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