Tuesday, December 11, 2012

Stuffed Creole Tomatoes

Mmmm, I've added a new delicious side to my repertoire.

I picked up these Creole tomatoes at the farmers' market on Saturday. They were on the small end of the spectrum, but it was no matter. I just allotted two for a serving, though I'm sure with larger tomatoes, one would be sufficient.

Another note on the tomatoes: I'm not sure about the availability of this variety, but if you're not available to procure the Creole tomatoes, feel free to substitute with beefsteak or what have you. It shouldn't make too much of a difference.

I began by hollowing out my tomatoes--using a serrated knife to cut out a square around the stem of the tomato, then twisting out the whole top. Because these tomatoes were so small, I mainly used my fingers to remove the pulp.

At this point, you can either reserve the pulp to mix into the filling, or you can forget to do this and use Bloody Mary mix instead. I "chose" option B, and it was amazing.

But that's a little ways down the road. I preheated my oven to 350 and prepped the ingredients for the rest of my filling.

Hollowed tomatoes, roughly chopped mozzarella, garlic, onions, diced turkey breast
I heated a 12-inch skillet to medium-high, added a bit of olive oil, and then threw on the onions and garlic. (I wish society would allow me to perfume myself with the scent of simmering onions and garlic. Just a little dab behind the ears and on the nape. I would make the people so famished, oh, how they would hunger. (Benefit two: no vampires.))

Once they had softened, I added in the diced turkey breast and sauteed it until it began to brown.

Then I added in salt, pepper, oregano, thyme, cayenne, and about a tablespoon and a half of Bloody Mary mix. I stirred up the ingredients to combine, then took it off heat and stirred in the mozzarella.

I spritzed a rimmed baking sheet with cooking spray and then positioned the hollowed tomatoes.

I de-hollowed them with delicious filling and sprinkled breadcrumbs over each tomato.

Then I topped them with a sliver of butter and placed the baking sheet in the oven for about 20 minutes, until the filling started to bubble.

These babies accompanied--and threatened to outshine--filet mignon (seared in my cast-iron skillet and finished in the oven) and smashed potatoes (prepared by my wonderfully helpful--and grateful--boyfriend!)

Stuffed Creole Tomatoes
Serves 2 (as a side)

5 small creole tomatoes (or 2 - 3 large tomatoes)
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
4 turkey breast slices, diced
1/3 cup fresh mozzarella, shredded
1 teaspoon dried thyme (next time, I'd love to use fresh herbs)
1 teaspoon dried oregano
Pinch of cayenne
1 tablespoon butter


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