No need to wait for tomato season! Fabio shows chef's secrets on how to work with what you got and stuff any tomato into a perfect Italian masterpiece.
- Working with What You've Got: Not every garden harvest is perfect, but that doesn't mean you can't eat your unripe or green tomatoes! Play to their strengths: firm texture and sour flavor are perfect for creamy cheeses, salty toppings and baking.
- It's easier to prepare this (almost idiot proof) if all your stuffing ingredients are cooked beforehand, baking in the oven warms and blends them together.
- Drain the tomato of water before stuffing it. Controlling the amount of moisture in the dish makes for a better texture.
- Stuffing texture matters, you don't want a soggy result! To help give your stuffing dimension and flavor, keep the stuffing chunky. Drizzling the top with olive oil before baking will help ensure a delicious crispy crust.
- Salty Meats 101: Marvelous Mortadella: get to know this delicious cured Italian sausage that adds great Italian flavor to creamy cheeses and tart fruits and vegetables!
Baked Stuffed Tomatoes
Recipe by Fabio Viviani
Yield: 4 servings
4 green tomatoes
1 cup ricotta cheese
½ cup pitted and chopped black olives
¼ lb. mortadella ham, chopped
¼ lb. Italian sausage crumbles, cooked
1 cup Parmesan cheese
Extra Virgin Olive Oil
Cut off the top of the tomatoes.
Scoop out the tomato flesh with a spoon and discard.
Mix the cheeses, meats, and olives together, until well mixed.
Fill the hollowed-out tomatoes with the filling, mounding the top.
Drizzle with extra virgin olive oil and place in an oven-safe pan.
Place the tomatoes in the broiler, and broil on high for 10-12 minutes, until the tomatoes are golden brown and crusty.
Remove and drizzle with extra virgin olive oil.