My Aunti was in town from Hawaii and somehow managed to acquire nearly a dozen garden grown tomatoes. She very sweetly gifted them to me. Now if you typically avoid nightshades like me, you may struggle to get through one tomato in a week, but I was determined not to let these gifts of nurture and nature go to waste.
I decided to take a stab at stuffed tomatoes and the results were outstanding if I do say so myself. I couldn’t find a recipe I was that excited about online, so I made my own based on the basics I gleaned from the internet. Even though I’m no food blogger (obviously… one needs special skill and cameras to photograph food), I thought I’d share the recipe with you since it was soooo yummy. My low appetite from 1st day of school anxiety was cured after one bite. Enjoy!
2 tbsp. butter (or olive oil)
1/4 yellow onion finely chopped
5-6 cremini mushrooms diced
1/3 lb. ground chicken
3/4-1 c. panko crumbs
9-12 med vine tomatoes
1 chopped vine tomato
3 oz. feta
2 tsp. oregano
salt to taste
Note: I’ll probably try this with zucchini boats in the future as well. Yum.
Preheat the oven to 375 degrees F.
Prepare the tomatoes. Cut the tops off and spoon out the inside. Salt the tomatoes and turn them upside down to get rid of some additional moisture.
While the tomatoes sit, melt butter or heat oil over medium high heat. Add onions and sautè for a bit, then add the ground chicken, mushrooms, oregano, and salt to taste. Cook until the chicken is cooked through. Turn the heat off and add the panko bread crumbs until the liquid is absorbed and the filling resembles stuffing. Finally, mix in the feta.
Spoon and gently press the filling into the bottom of the tomatoes and fill to overflowing, somewhere between loosely packed and falling out. Place the tomatoes in a casserole or pie dish and lightly drizzle with olive oil. Bake in the oven for 20 minutes.