MY STUFFED TOMATOES

My Stuffed Tomatoes image

Number Of Ingredients 4

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1 l Ripe round tomatoes, medium size with firm sides so you can scoop
1 l Feta cheese, cut into small cubes
1 l Fresh basil, cut into fine chiffonade or chopped
1 l Fresh bread crumbs with olive oil, to top

Steps:

Cook corn on cob, then cut off cobb when cool.
Dice/cube veggies. Saute vidalia onion and shallot in grapeseed oil until soft. Remove from pan, wipe pan clean, and reheat with some olive oil. Saute eggplant (suggest removing skin), zucchini, and yellow squash until tender but not mushy.. Add in spinach just to wilt (suggest using baby spinach and remove stems). Add in cut off corn kernels, and cooked onion and shallot. Season to taste with salt and pepper if desired. Let cool.
Wash tomatoes and remove core, and tiny "stem" on bottom. Slice off very top (approx 1/2") of top of tomato. Use spoon to scoop out tomato, leaving approx. 1/2" sidewall of tomato, reserving tomato cap and pulp inside for another use. Let sit for a short while or use paper towel to absorb any standing juice in bottom of tomatoes.
Add cubed feta, and basil to cooled veggie mix, just prior to stuffing. Stuff tomatoes with veggie/feta mixture.
Top tomatoes with fresh bread crumbs that have been mixed with a drizzle of olive or grapeseed oil to moisten. (I used a Crooked Tree Breadworks Parmesan Pepper roll for the crumbs.)
Bale at 350 degrees approx. 20-30 minutes until warmed through. To plate, serve with arugula microgreens on top, if desired.
For 4 tomatoes, I used 1 med size vidalia onion, 1 shallot finely minced, 1 small yellow squash, 2 small zucchini, 1 small eggplant, a couple big handfuls of fresh baby spinach, and 1 ear of corn. Used part of a block of feta chunk, and one of the parm pepper rolls.