The Only Way to Improve Upon Ripe Summer Tomatoes
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Mary M. August 5, 2016
Hi, I'm 74 and I grew up eating a variation of this since my childhood and I still make them, but we had it as a main course, with a slight variation. Minced garlic, salt and ground pepper to tast and freshly grated Pecorino Romano cheese, topped with a good olive oil and baked in an oven until the tomatoes are very tender and start to let out their juices. We serve it as a side dish and for a main course, over your spaghetti of choice. No bread crumbs.
Melissa M. June 27, 2016
We've been getting about a dozen tomatoes a week from our garden and I've been searching high and low for new ways to eat them. Definitely trying this recipe tonight!
amysarah June 26, 2016
Patricia Wells' simple baked stuffed tomatoes have been on continual rotation here for many summers - the heavy dose of garlic is key, and I often add Parmesan and fresh basil to the crumbs): http://cooking.nytimes.com/recipes/3375-tomates-a-la-provencale-baked-tomatoes. (Intrigued by your including mustard.) Her Provencal roasted tomatoes are a little more work, but really delicious too: https://books.google.com/books?id=MB26DMZOv5UC&pg=PA113&lpg=PA113&dq=patricia+wells+provencal+roasted+tomatoes&source=bl&ots=LXSHPYoxeG&sig=ja_ms-u7UGHHkI8R0u-W-uH-cuE&hl=en&sa=X&ved=0ahUKEwizuoTCk8bNAhUKeT4KHbH5C9UQ6AEINzAE#v=onepage&q=patricia%20wells%20provencal%20roasted%20tomatoes&f=false
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