Ok.. who here shops at wholesale cubs? I do sometimes but usually only for certain things. Not everything in bulk is a better deal.
So while I was en route to pick up my Chobani (love this stuff) I was star-struck when I saw this
I do love all things Italian and I ❤ my garden and veggies so I stopped to look at it & guess what? It is another book that the recipes are grouped by seasons! What a wonderful way to use the foods that are local & fresh 🙂
I went back and forth on whether I could justify buying it, after all , I just bought THIS earlier this week , but in the end, I just couldn’t leave it behind.
After buying the book ( no self-control here) I sat int he parking lot & flipped through it & one recipe stood out as absolutleyhastobemadetonight. But… I needed cream.
But who goes into a wholesale club & just comes out with cream? (ignoring the fact that I just came out with yogurt, lemons & a cookbook) So I did what anyone else would do, I bought a keg of EVOO as well, because it’s also time to make some pesto.
Quite typical of me I barely ever follow directions, so this was my take on the recipe
4 round tomatoes, halved , scooped and seeded ( I sliced a bit off the bottom so that the stood flat in the baking dish)~ scooped centers chopped
3/4 cup heavy cream ( maybe just a bit more for soaking the bread)
2 garlic cloves, finely chopped
3 plum tomatoes, finely diced
a few slices on day old bread ( I used a rustic Rosemary bread that I bought at the Farmers’ market last week)
Chives, chopped, sea salt & pepper.
Pour cream, chopped tomatoes & chopped garlic to a small pan & heat over medium heat for about 10 minutes. Sauce should turn pink & tomatoes should begin to break down. Season with salt & pepper and allow sauce to cool.
While tomatoes are cooking/cooling, tear bread into small pieces, add remaining garlic & cover with cream, pressing down so that all the bread is covered.
Let soak for about 5 minutes.
In a bowl, mix cream mixture, bread crumbs,and chopped tomato centers. Test for salt & pepper.
Place tomatoes in olive oil lined baking dish and divide filling between tomatoes.
Bake at 350 for 25 minutes or so, until the the filling form a light crust.
You need to make these. so they have heavy cream..
Just do it… all the cool kids are 🙂
(then invite me over, because I would like to eat this again)
on another note.. the barefoot garden survived the Earthquake yesterday