The star.
It’s mid-August—and I’m worrying about tomatoes. I don’t feel like I’ve gotten enough this Summer. Maybe it was that whole salmonella scare thing—I’ve eaten those little grape ones and have had a good slice on a burger or two but I just haven’t gotten into tomatoes this year. I know, that’s like, blasphemy. I felt thoroughly ashamed by Deb’s post—the woman freakin’ dries them. Others out there are making tomato tarts, salsa, preparing tomatoes sauces; I, on the other hand, made a bolognese last week… with canned tomatoes.
The problem is that I’m just not all that inspired by tomatoes in the Summer. Tomatoes, on most accounts, make me think of winter. Of thick sauces. Of chili. Of roasted tomato soup. Summer tomatoes, for me, are a sideshow—sliced on a sandwich, or thrown in with some buttery avocado for guacamole. I hardly ever come up with a dish that makes a tomato the star.
Not so for this one. Down the street from my new house, there’s a few crates in front of someone’s house, filled with peppers, peaches, melons, green beans, and, of course, tomatoes. The tomatoes at this humble market are not your ordinary variety—they are big uglies. Meaty, juicy, and ugly. I knew that they would need to be stars. So I grabbed two, placed two dollars in the plastic bag that accepts your money (I just love living in a town that is that trustworthy!) and thought of the Boucheron that I had in the fridge.
Boucheron-stuffed tomatoes were born. They are absolutely simple. Cut the top off your tomato and scoop out some flesh (but not too much, remember that the tomato is the star), then fill it with any herbs you have, some, garlic, and Boucheron (or any other semi-soft cheese you love.) Cook until bubbly. Then all you have to do is savor the summer’s star, tomato.
Boucheron-stuffed Tomatoes
serves 2
- 2 large, heirloom tomatoes
- 2 tablespoons of any herbs you have—I used basil, tarragon, thyme, and chives, chopped
- 1 large clove of garlic, finely chopped
- salt, pepper
- 1/4-1/3 cup Boucheron, or any other semi-soft goat cheese, cream cheese, or blue
Preheat the oven to 400º. Cut the tops of your tomatoes. With a spoon, scoop out some seeds and flesh, but not much since the dish should remain mostly tomato. Set in an oiled baking dish.
In a small bowl, throw chopped in herbs and garlic and a bit of salt and pepper. Mash everything together with the back of your fork for a few seconds, then fill the bottoms of the tomatoes with this garlic mix. Put a few bits on the rim of your tomato for prettiness.
In another small bowl, mash the cheese to crumble it up. Then fill the tomatoes—you should mound it, don’t press the cheese in too hard or you’ll hurt your precious tomato. Sprinkle with salt and pepper again and bake for 10-20 minutes, or until cheese is melted and tomato skins have begun to split.
Let cool for a few minutes before serving. This dish goes delightfully with some chicken risotto and a good white wine.
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Casa Maya, Highbridge
The Fine Diner, Clinton
Elements, Princeton
August 20th, 2008 at 8:49 am
(I just love living in a town that is that trustworthy!)
I’ll bet you do, since we were supposed to leave five dollars. I can’t wait to rob that stand again!
August 20th, 2008 at 9:23 am
Very funny Jimmy (and not true.)
Maybe we can be the Bonnie and Clyde of vegetable-stealing!
August 20th, 2008 at 9:33 am
I just stuffed some tomatoes too. I think it’s that time of year. Yours look absolutely delicious!
August 20th, 2008 at 12:23 pm
(raises hand) have used canned tomatoes many times :)
these look amazing. great recipe.
August 20th, 2008 at 9:27 pm
The past couple of days here it’s been like fall. I’m getting low because I haven’t had enough of tomatoes yet. Seems like tomato season is going to be short this year. I love these stuffed tomatoes! Beautiful.
August 20th, 2008 at 10:39 pm
Yum — I’m off to get me some Boucheron. Love the withered tomato skin, pulling away from the flesh. So luscious.
August 21st, 2008 at 2:29 am
Ohhhh Robin. Thank you for one more wonderful idea – I need creativity for the last of the summer tomatoes and I would LOVE this. You’re right, it’s the star of summer.
August 21st, 2008 at 5:41 am
These look incredibly delicious! What a fantastic idea!
August 21st, 2008 at 8:35 am
Robin, I am with you as I don’t feel like I have had enough tomatoes or corn for that matter. So, I am buying and cooking them to get my fill. Great recipe, thanks for the inspiration.
August 21st, 2008 at 9:47 am
I am in the same boat this year…..tomatoes have not graced my table nearly enough despite the abundance at the markets. I did have an awesome heirloom tomato salad the other night. I may have to recreate that one.
Your stuffed tomato looks so wonderful.
August 21st, 2008 at 10:48 am
Simply beautiful and beautifully simple! One of our local farmstands usually has a bin labeled “Ugly Tomatoes” and boy are those good! Nothing that the local grocery store would ever stock, mind you, but they actually have (cough cough) flavor. Who’d a thunk it?
When it cools down enough here to turn the oven back on, I’ll certainly give these a go. Thanks for the lovely recipe and pictures.
August 21st, 2008 at 11:18 am
God those look gorgeous. Any excuse I can use to put goat cheese in or on something and I’m a happy camper. Yum!
August 21st, 2008 at 11:26 am
What a thing – seems like we are all on the same boat with our tomato feelings! Maybe this summer really has been too short!
August 21st, 2008 at 11:26 am
Sundaydish – I’m so with you on that one!
August 21st, 2008 at 1:14 pm
Oh my goodness – what a great recipe!
I haven’t had nearly enough fresh tomatoes this year either. Of course, now that I want them, they are no where to be found!
August 22nd, 2008 at 2:20 am
This sounds delicious! My tomatoes are still brewing on the stem here in Seattle so I eagerly await lots of good meals!
August 22nd, 2008 at 7:38 am
We’re JUST getting tomatoes from our CSA (and lord, it seemed like forEVER while we were waiting) and my sincere hope is that they’ll continue into September. I am not ready to give them up yet! Your stuffed tomatoes look just perfect!
August 22nd, 2008 at 10:34 am
Yes…yes…yes!!!!
August 22nd, 2008 at 11:53 am
My mouth waters. I want the one in the photo so badly. And of course, I have no tomatoes (ugly or otherwise) on hand and most definitely no Boucheron. Making my mental shopping list as I write you this comment. You ruinous woman. Now I won’t be able to rest until I taste the fruits of your recipe.
August 22nd, 2008 at 1:46 pm
Hey Robin-I have an award for you. You can pick it up on my blog.
August 25th, 2008 at 9:04 am
You should freeze or can some ‘maters for use in the winter. It’s really easy. Generally I just process them through a food mill and dole them out into serving sized containers and then pop them in the freezer. But, man, stuffed tomatoes are a really good way to use them too!
August 25th, 2008 at 4:08 pm
Milena: your comment made me smile… and giggle! I am certainly not ruinous… or well, ok, I am.
Judy: You are tops!
Ann: I never thought to just freeze tomatoes, I always thought to make a sauce first but was too lazy to actually make any… your way is simpler and I may actually do it!!
August 26th, 2008 at 7:31 pm
how amazingly delicious. I adore stuffed tomatoes.
September 10th, 2008 at 1:12 pm
Can’t wait to start getting in some tomatoes. In Florida, we start planting them after the weather cools a bit…so our winters here are full of tomatoes!
June 29th, 2009 at 12:18 pm
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