The Rural Voice, 2003-03, Page 40Rural Living
Enjoya summer flavour now
Selected by Bonnie Gropp
Why wait for summer to enjoy fresh
tomatoes. Ontario's greenhouse
tomatoes bring their luscious flavour
to a variety of dishes, from brunch to
supper, from pasta to potatoes.
BAKED TOMATOES WITH
CHEDDAR FRITTATA FILLING
4 Targe firm greenhouse tomatoes
5 eggs, beaten
1/2 cup (125 mL) shredded cheddar
cheese
1/4 cup (50*mL) chopped green
onions
1/4 cup (50 mL) crumbled cooked
bacon
2 tbsp (25 inL) chopped fresh
parsley or snipped chives
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) salt
2 kaiser rolls
2 tbsp (25 mL) butter, softened
Slice tops off tomatoes and reserve;
scoop out and discard pulp and seeds.
Using paper towel, wipe inside of
each tomato dry.
Dice reserved tomato tops and
combine with eggs, cheese, green
onions, bacon, parsley, pepper and
salt. Spoon into prepared tomatoes
until two-thirds full; set aside
remaining mixture. Place tomatoes on
baking sheet; bake on middle rack in
425°F (220°C) oven for 15 minutes or
until filling is just set.
Meanwhile, cut each roll in half
horizontally and remove a little of the
crumb from cut sides to form shallow
depression. Spread butter on cut
surfaces. Place hot baked tomato in
depression of each; spoon in
remaining egg mixture (it may
overflow onto roll). Place on baking
sheet; bake for 10 minutes longer or
until filling is just set and rolls lightly
toasted.
TOMATO POTATO GRATIN
2 tbsp (25 mL) olive oil
4 garlic cloves, minced
2 Targe potatoes, cooked and cubed
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) freshly grated
parmesan cheese
1 onion, diced
36 THE RURAL VOICE
Dinner's ready and on the table in 15 minutes with Foodland Ontario's Penne,
Tomato and Chicken Pronto.
4 greenhouse tomatoes, seeded and
diced
1 tbsp (15 mL) dried basil
1/2 tsp (2 mL) granulated sugar
In large non-stick skillet, heat 1
tbsp (15 mL) oil over medium-high
heat; cook garlic, stirring for 1
minute. Add potato, 1/4 tsp (1 mL) of
the salt and pepper; cook stirring
frequently for 5 minutes or until light
golden. Turn into greased 10 -inch (25
cm) pie plate or quiche dish. Sprinkle
with 1/4 cup (50 mL) of the parmesan
cheese.
Add remaining oil to skillet; cook
onion, stirring, for 2 minutes. Add
tomatoes; cook, stirring frequently for
5-7 minutes or until hot and slightly
thickened. Remove from heat. Stir in
basil, sugar and remaining salt. Pour
over potato cubes. Sprinkle with
remaining parmesan cheese. Bake in
450°F (230°C) oven for 10 minutes or
until heated through and topping is
golden.
BRUNCH -STYLE BAKED
TOMATOES FLORENTINE
4 large greenhouse tomatoes
2 tbsp (25 mL) butter or olive oil
1 garlic clove, minced
1 1/2 tsp (7 mL) dried basil
half bunch spinach (about 8oz/
250 g) leaves only, washed, dried and
chopped
1/4 cup (50 mL) freshly grated
parmesan cheese
2 tbsp (25 mL) toasted bread
crumbs
1/8 tsp (.5 mL) salt
pinch each ground nutmeg and
Pepper
4 eggs, poached until whites are
firm and yolks are slightly runny;
drain well
With sharp knife, core tomatoes;
slice off tops and reserve. With small
spoon, remove seeds. Run knife
around inside edge and scoop out
flesh; chop flesh and set aside. Stuff
each tomato shell with paper
toweling; turn upside down to drain.
In large skillet, melt butter over
medium-high heat; cook garlic,
chopped tomato and basil, stirring for
1 minute or until much of the liquid is
evaporated. Add spinach and stir well;
cover and cook, stirring occasionally
for 2 minutes or until leaves are
wilted. Transfer to sieve and press out
excess liquid. Stir in 2 tbsp (25 mL)
of the cheese, bread crumbs, salt,
nutmeg and pepper.
Place tomatoes and reserved tops,