8/24/2008

I like to use the produce from my garden at the track. I usually have a garden that is flourishing, however this year, I have run into a few difficulties. The herbs are beautiful, but the peppers and tomatoes are running a little behind. They are coming around, but we have really had to work with them. So, I have had to hit the local markets and farmer’s markets while I am on the road.

When I was a kid, we either grew our own tomatoes, or we bought them from the local farmer. I don’t ever remember anyone in our family buying tomatoes at the store in the summer. My great grandparents had a huge garden. They also had a summer kitchen for canning. They canned enough tomatoes to last the whole year. And believe me, we used plenty for sauce. The whole family would help. I was really young, but I remember peeling the skin off the hot tomatoes. It was a great time.

I only remember seeing 3 or 4 kinds of tomatoes when I was a kid. Now, there have got to be 30 or 40 kinds that I see each summer. I find a new kind of heirloom tomato every time I go to the market. I have even found some that were sweet.

The recipe that I am going to share with you is very colorful and fresh tasting. It is great for a picnic, or for formal dining.


Italian Stuffed Tomatoes
(Makes 4 portions)

Ingredients:

8 Each Heirloom Tomatoes (Small-Your Choice)
(Cut the top off / scoop out the inside- discard)
(I like to use a combination of colors)
1 Each Red Bell Pepper (Roasted / Julienne / Chilled)
1.5 Ounces Fresh Mozzarella (Small Diced)
1.5 Ounces Fontinella (Small Diced)
1/2 Tablespoon Sweet Basil (Fresh / Chiffonade)
1/2 Tablespoon Opal Basil (Fresh / Chiffonade)
1 Ounce Fennel (Fresh / Sliced Thin)
8 Thin Slices Sopressatta (Diced)
2 Each Garlic Cloves (Minced)
To Taste Salt
To Taste Black Pepper (Fresh Ground)
16 Pieces Asparagus Tops (3 inches tall)
(Blanched / Chilled)
3 Tablespoons Olive Oil (Extra Virgin)

Procedure:

- Sprinkle the inside of the tomatoes with salt.
- Mix all of the remaining ingredients together.
- Remove the asparagus and place 2 pieces in each tomato.
- Fill the tomatoes with the rest of the mix
- Enjoy!

Note: I like to serve the tomatoes on a tray garnished with prosciutto, grissini, shaved Parmigiano- Reggiano, and fresh ground black pepper.