Tuesday, September 28, 2010

ricotta stuffed tomatoes

Believe it or not, my jaw was actually wired shut two months ago today! I am pleased to report that the injury is no longer dictating my diet. Last night, Nathan and I went out for some Righteous Urban BBQ and I tore into some St. Louis style ribs with a vengeance. It felt awesome! It had been far too long since I'd done any serious meat eating.

I'd like to say that today's entry is written in that same spirit, but I'm afraid I don't have a bloody, carnivorous feast to present to you today. Instead, I have more of my soft food backlog and ripe and juicy local tomatoes. Yay food co-op!

tomatoes bursting with ricotta cheese

I mad these for Nathan and I a few weeks ago and served them with EVEN MORE tomatoes. Surprisingly, Boyfriend was singing the praises of our vegetarian meal, a true testament to the deliciousity of a farm fresh tomato cooked with some well chosen accompaniments. These were sliced in half, seeded, and drained on paper towels before I seasoned them and stuffed them with a mixture of fresh basil, dried oregano, grated romano and ricotta cheese. Topped with breadcrumbs and a drizzle of olive oil, they baked at 400˚ for about a half an hour.

They were delicious, but I wish I had used a better brand of ricotta instead of cheaping out on whatever crap they had on sale at Fine Fare. Also, I think I forgot to add minced garlic to the filling! Absolutely shocking, I know. Someone should slap me upside the head for neglecting my favorite ingredient of all time. I so was busy trying to get a nice dinner ready by the time Nathan arrived at my apartment, (just wait til I write about the awesome dessert), I must have just skipped it in a rush. I promise to do my best to live up to the Garlicus Maximus name in the future!

I found this recipe here. Amusingly, the author there had found the recipe on a different blog, which had also taken it from a third blog, which attributed the recipe to someone called Pastor John. Oh the interwebs. Basically, it's your turn to make a blog entry about this dish, adding one further degree of separation. Won't that be fun?

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