We made a very simple herb stuffed tomato at the cooking class I attended in Paris last week with Chef Richard from Cook'n with Class. Tomatoes are in season right now and to be honest I have never really loved tomatoes until lately. My favourite way to eat summer tomatoes is with a drizzle of really good olive oil and a sprinkle of salt and pepper.
We packed the tomatoes with a variety of herbs and baked them but I think the tomatoes would be great on a barbecue if you are grilling steak or fish. Why turn on your oven if you don't have to? If you chose to bake them on the barbecue I would cut the cooking time down. You don't want them so soft that they fall apart.
|Tomato stand in Paris|
Herb Stuffed Tomato
- 6 medium sized ripe tomatoes
- Fresh herbs, such as basil, parsley, thyme, oregano, rosemary, cilantro, chive
- 2 oz almond flour or pine nuts
- 2 tbsp olive oil
- pinch of sugar in each tomato (optional)
- salt and pepper
- Using a knife cut the tops off of each tomato and without breaking the walls of the tomato carefully remove the seeds with the end of a fork or spoon. Season each tomato with a pinch of raw sugar, salt and pepper.
- In a blender or food processor add the herbs. Blend the herbs until finely chopped and add the almond four, olive oil and season with salt and pepper. You will need quite a lot of herbs. The texture of this mixture should be almost like a pesto only not as runny.
- Fill each tomato with the herb mixture, pushing down inside the tomato and place the top's previously removed, back on the tomato and bake at 350 for 15 minutes or place in the barbecue. If you like add a shaving of parmesan on each tomato before placing the tops on.
Garnish with a sprig on fresh basil.