What could be more quintessentially summer than Roasted Stuffed Tomatoes?
We’re winding up summer and that means my little red beauties will soon be gone. My heart is sad.
But while I’ve got an abundance of tomatoes in the kitchen, I’m making Elizabeth David’s Roasted Stuffed Tomatoes. Along with loads of other lovely tomato recipes like roasted tomatoes and fennel, roasted cherry tomatoes to smear on crostini with goat cheese and of course a roasted tomato jam.
If I’d been a little more on task this summer, I would have canned some of those little red beauties to use during the up coming mid-winter tomato slump. Winter will arrive and we’ll all be craving homemade Vinci Sauce and Meatballs and Spaghetti alle Vongole.
Until I find time to do some canning, I love roasting our treasured summer fruit. Roasted tomatoes are fabulous alone or with balsamic vinegar and oil, or with onions, garlic and fresh herbs, roasted with fennel and of course, one of my favorite tomato recipes is the classic Roasted Stuffed Tomatoes.
Tomatoes are the perfect side dish for almost any meal or just eat them right off the baking sheet. 🙂
Delicious Summer Wishes!
- 6 medium tomatoes
- ½ cup shredded Gruyère cheese
- 1 tablespoon diced shallot
- 1 teaspoon Dijon mustard
- ¼ teaspoon black pepper
- Splash of white wine
Slightly adapted from Elizabeth David's Table