Tuscan Baked Tomatoes Food
TUSCAN TOMATO & BREAD SALAD
Provided by Ina Garten
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Place the tomatoes and mozzarella in a large bowl. Put the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-cup glass measuring cup and slowly whisk in the 1/2 cup of olive oil. Set aside.
- Heat the remaining 1/3 cup of olive oil in a large (12-inch) saute pan until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Saute over medium to medium-high heat for 5 to 8 minutes, tossing occasionally, until the bread is evenly browned and crisp. Add the warm bread to the tomatoes and mozzarella. Add enough of the vinaigrette to moisten all the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Serve at room temperature.
TUSCAN BAKED TOMATOES
Steps:
- Heat oven to 400 degrees. In the bowl of a food processor, combine the parsley, garlic, red-pepper flakes, and breadcrumbs. Pulse until breadcrumb mixture is combined.
- Remove all of the seeds and juice from the tomatoes. Using a spoon, fill the remaining tomato flesh with the breadcrumb mixture. Place the stuffed tomatoes in a shallow baking dish.
- Drizzle tomatoes with oil; season with salt and pepper. Add 1/2 cup water to bottom of baking dish. Cover dish tightly with foil.
- Bake tomatoes until they are tender and the stuffing has cooked through, about 45 minutes.
- Heat broiler. Remove baking dish from oven; remove aluminum foil. Broil until crisp and slightly browned, 2 to 3 minutes. Serve.
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