Italian Stuffed Tomatoes

On a recent raft up with Upward Wing I was tasked with making a side dish, while my co-pirate, Kristin, delivered the entree, Grilled Marinated Flank Steak. The destination: St. Michaels.

When your boat’s doing this:

under way to St Micheals

Your galley stove’s doing this:

the gimballed stove2

Italian Stuffed Tomatoes
(serves 6)

6 large tomatoes
1 1/2 cups chopped flat leaf parsley
1/2 cup chopped basil
2 onions, finely chopped
4 chopped scallions
3 cloves garlic, minced or pressed
1 cup bread crumbs
1 1/2 cups aged provolone. chopped in small pieces
1 cup grated parmesan
1/4 stick butter

Preheat your oven to 400 degrees. Slice the tops off the tomatoes and scoop out the insides. (reserve the insides for salsa or something) Place hollowed tomatoes in a roasting pan. Best if they fit snugly so they don’t roll around under way.

stuffin ingredients in a bowl

Mix the onions, garlic and herbs in a large bowl. Add the cheese and bread crumbs.

all stuffed

Stuff the tomatoes with the filling, firmly packed, but careful not to puncture or tear the tomatoes. Top with a pat of butter.

in the oven

Place in your 400 degree oven. The temperature will immediately reduce. No worries. Just try to keep it around 350 or so. Ready in 40 minutes.. A successful raft up meal!

at the table 2

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