Tomato – Balsamic Vinaigrette
1 Tbsp grainy Dijon mustard
3 cloves garlic
1-4 Tbsp balsamic vinegar
¼ cup red wine vinegar
Salt and freshly ground black pepper
½ cup extra virgin olive oil
1 Tbsp minced fresh thyme
1 tsp minced fresh rosemary
Diced tomatoes
Whisk together the mustard, garlic, vinegars, salt and peppers. Slowly add the oil, whisking to emulsify. Stir in the herbs and diced tomato. Use fresh or within two days if using the diced tomatoes.
Stuffed Tomatoes
4 small, firm, ripe tomatoes
Salt and freshly ground black pepper
¼ cup olive oil
8 garlic cloves, minced
¼ cup chopped fresh basil and/or parsley
1 cup bread crumbs, fresh or dry
½ cup freshly grated parmesan cheese
Cut the tomatoes in half and remove the stems. Arrange them, cut side up, in an oiled baking dish. Sprinkle with salt and pepper.
Heat the olive oil in a heavy skillet and carefully saute the garlic for 2-3 minutes, stirring constantly and taking care not to brown. Add the basil and stir briefly. Add the bread crumbs and stir until the oil is evenly distributed. Remove the mixture from the heat and stir in the parmesan.
Spoon the topping onto the tomatoes. Bake, uncovered, at 350 degrees for 30 minutes.
Recipe from Sundays at Moosewood
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