Dr. Thom Ris, one of our expert food columnists and the author of
"The Palm Springs Lifestyle Cookbook", shares his recipes for Funnel Stuffed
Tomatoes and Fresh Tomato Tart.
If you're like me, you get obsessed about using a seasonal fruits
and vegetables that are so bountiful this time of year. A case in point is
tomatoes. I've been on a tomato binge!
While a wonderful variety of tomatoes are available, I encourage
you to try them before are off the market. The price is right and favor and
freshness of most tomatoes is at it's peak.
When buying tomatoes allowing 1/2 pound or one tomato per serving.
Also, tomatoes shouldn't need to be refrigerated. In fact, they are best
kept in a cool, dry place.
If a tomato is overly ripe, go ahead and refrigerate it. However,
used it as soon as possible.
There are two recipes featuring tomatoes which are both simple to
prepare and great eating.
Funnel Stuff Tomatoes is a rather showy dish and suggests "lots
of work." However, it's a snap to prepare. Serve it with any type of meat
entree.
Fennel, a popular vegetable found in Mediterranean foods, looks
a great deal like celery only with a feathery top. Fennel has a mild anise
taste. When using, remove and discard the top. The chop the bulb of funnel
as you would celery.
Funnel Stuff Tomatoes
4 large tomatoes, cored
1-1/2 cups funnel coarsely chopped
2 tablespoons olive oil
1/2 cup dried bread crumbs
1 tablespoon basil
pulp and core from tomatoes
salt and pepper
Core the tomatoes and with a grapefruit knife to remove the center
of the tomato leaving a large cavity. Place the pulp and core in a separate
bowl and reserve. Generously salt the tomatoes shell and place on a paper
towel, upside down, to remove excess moisture.
Coarsely chop the funnel and place in a saute pan coated with the
olive oil. Cook over medium heat until the fennel is almost transparent.
Mix in the crumbs, basil and reserved tomato core chopped. Cook for 2 minutes
and remove from heat.
Rinse the tomatoes to remove excess salt. Place tomatoes in a ungreased
baking dish. Stuff each tomato with the funnel mixture. Any extra stuffing
can be placed around the tomatoes. Bake in a 375-degree oven for 25 minutes.
Serves 4.
The recipe for Fresh Tomato Tart is somewhat a cousin to
a pizza. It can be served as a side dish with variety of foods or as a main
course accompanied by a green salad. Either way, it's extremely
good.
Fresh Tomato Tart
1/2 15 ounce package of refrigerated pie crust (or your own tart
crust recipe)
2 cups mozzarella cheese (8 oz.), shredded
1/4 cup fresh basil, chopped
3 large tomatoes, peeled and cut into 1/2 slices
1 1/2 tablespoons olive oil
1/4 teaspoon pepper, freshly ground
salt to taste
Place half the pie crust into a 10-inch tart pan according to package
directions. Trim of any excess dough on the edges. Prick the bottom or the
crust and bake in a 400-degree oven for 5 minutes.
Remove from the oven and sprinkle the cheese evenly over the pastry
shell. Top with about a third of the basil. Arrange tomato slices on top.
Brush with the olive oil . Sprinkle with salt and pepper.
Place the tart pan on a baking sheet and return it to the 400-degree
oven for 35-40 minutes. Remove and sprinkle with the remaining basic. Allow
to stand for 5 minutes before serving. Serves 8.
About the Author: Dr. Thom Ris is the author of the Palm Springs
Lifestyle Cookbook, available at major area bookstores. Contact Dr. Ris by
FAX or phone at 760-321-5354. His address on the Internet is:
Chefthomr@aol.com, and his website
is:
Desert-winds.com/thomris.
Copyright, Thomas F. Ris, September, 1999. |
