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:
Your galley stove’s doing this:
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.
Mix the onions, garlic and herbs in a large bowl. Add the cheese and bread crumbs.
Stuff the tomatoes with the filling, firmly packed, but careful not to puncture or tear the tomatoes. Top with a pat of butter.
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!
