Recipe: Stuffed Tomatoes
This is a delicious way to transform leftovers. Here are two variations from Cook Hannah Upp to get you started.
Don't be afraid to combine whatever vegetables or grains you have on hand, and play around with sauces and cheeses. In true Pendle Hill "nothing is wasted" fashion, this dish can utilize a great variety of food tidbits.
- Tomatoes (anything but cherry tomatoes; we used Roma)
For Barbequed Chicken Filling:
- Organic, hormone-free Chicken, shredded
- Ketchup, Tamari, Sesame Oil, Molasses (combine to taste)
- Grated Cheese
For Ricotta Filling:
- Cottage Cheese
- Cooked Greens (anything with a mild flavor, processed into pesto-like texture)
- Toasted Walnuts
- Lemon Juice
- Basil and Tarragon
- Salt and Pepper
- Panko (bread crumbs) and Parmesan Cheese (to sprinkle on top)
Cut the tomatoes in half lengthwise and scoop out the innards (we saved the innards for thickening for soup). Oil a sheet tray and spread out the hollow tomato "boats." Fill the tomatoes with your desired filling (see options above) and top with a little cheese and/or bread crumbs. Bake in a 350 degree oven for about 20 minutes to half an hour, until tomatoes are soft and cheese is melted. Observe a moment of silence and dig in!