I know, another tomato recipe! I read something on the computer about stuffing tomatoes, that is how this recipe came about. I have never tried this before, but I really liked the cooked tomato with the creamy risotto. I made risotto with asparagus that I roasted from the farmers market. I spooned that into Matt’s tomatoes that I had hollowed out. Topped them with a mixture of breadcrumbs, olive oil, Birdsong purple basil & arugula that I made in the food processor ( I am using that thing a lot lately). First, I cooked the tomatoes in the oven for about 5- 10 min at 350 or so. Then added the filling & topping , back in the oven 5-10 min or so, then briefly under the broiler. This proves, one more time, that this box of produce has one thinking outside the box. Ha Ha Ha!! ( Even I know that was bad, but couldn’t stop myself.)
Yum! I love everything about this! I am wondering how these reheat because i could make a bunch on the weekend. This looks like a good lunch too!