The star.

It’s mid-August—and I’m worrying about tomatoes. I don’t feel like I’ve gotten enough this Summer. Maybe it was that whole salmonella scare thing—I’ve eaten those little grape ones and have had a good slice on a burger or two but I just haven’t gotten into tomatoes this year. I know, that’s like, blasphemy. I felt thoroughly ashamed by Deb’s post—the woman freakin’ dries them. Others out there are making tomato tarts, salsa, preparing tomatoes sauces; I, on the other hand, made a bolognese last week… with canned tomatoes.

The problem is that I’m just not all that inspired by tomatoes in the Summer. Tomatoes, on most accounts, make me think of winter. Of thick sauces. Of chili. Of roasted tomato soup. Summer tomatoes, for me, are a sideshow—sliced on a sandwich, or thrown in with some buttery avocado for guacamole. I hardly ever come up with a dish that makes a tomato the star.

Not so for this one. Down the street from my new house, there’s a few crates in front of someone’s house, filled with peppers, peaches, melons, green beans, and, of course, tomatoes. The tomatoes at this humble market are not your ordinary variety—they are big uglies. Meaty, juicy, and ugly. I knew that they would need to be stars. So I grabbed two, placed two dollars in the plastic bag that accepts your money (I just love living in a town that is that trustworthy!) and thought of the Boucheron that I had in the fridge.

Boucheron-stuffed tomatoes were born. They are absolutely simple. Cut the top off your tomato and scoop out some flesh (but not too much, remember that the tomato is the star), then fill it with any herbs you have, some, garlic, and Boucheron (or any other semi-soft cheese you love.) Cook until bubbly. Then all you have to do is savor the summer’s star, tomato.

Boucheron-stuffed Tomatoes

serves 2

  • 2 large, heirloom tomatoes
  • 2 tablespoons of any herbs you have—I used basil, tarragon, thyme, and chives, chopped
  • 1 large clove of garlic, finely chopped
  • salt, pepper
  • 1/4-1/3 cup Boucheron, or any other semi-soft goat cheese, cream cheese, or blue

Preheat the oven to 400º. Cut the tops of your tomatoes. With a spoon, scoop out some seeds and flesh, but not much since the dish should remain mostly tomato. Set in an oiled baking dish.

In a small bowl, throw chopped in herbs and garlic and a bit of salt and pepper. Mash everything together with the back of your fork for a few seconds, then fill the bottoms of the tomatoes with this garlic mix. Put a few bits on the rim of your tomato for prettiness.

In another small bowl, mash the cheese to crumble it up. Then fill the tomatoes—you should mound it, don’t press the cheese in too hard or you’ll hurt your precious tomato. Sprinkle with salt and pepper again and bake for 10-20 minutes, or until cheese is melted and tomato skins have begun to split.

Let cool for a few minutes before serving. This dish goes delightfully with some chicken risotto and a good white wine.

25 thoughts on “The star.”

  1. (I just love living in a town that is that trustworthy!)

    I’ll bet you do, since we were supposed to leave five dollars. I can’t wait to rob that stand again!

  2. Yum — I’m off to get me some Boucheron. Love the withered tomato skin, pulling away from the flesh. So luscious.

  3. Ohhhh Robin. Thank you for one more wonderful idea – I need creativity for the last of the summer tomatoes and I would LOVE this. You’re right, it’s the star of summer.

  4. Robin, I am with you as I don’t feel like I have had enough tomatoes or corn for that matter. So, I am buying and cooking them to get my fill. Great recipe, thanks for the inspiration.

  5. I am in the same boat this year…..tomatoes have not graced my table nearly enough despite the abundance at the markets. I did have an awesome heirloom tomato salad the other night. I may have to recreate that one.

    Your stuffed tomato looks so wonderful.

  6. Simply beautiful and beautifully simple! One of our local farmstands usually has a bin labeled “Ugly Tomatoes” and boy are those good! Nothing that the local grocery store would ever stock, mind you, but they actually have (cough cough) flavor. Who’d a thunk it?

    When it cools down enough here to turn the oven back on, I’ll certainly give these a go. Thanks for the lovely recipe and pictures.

  7. God those look gorgeous. Any excuse I can use to put goat cheese in or on something and I’m a happy camper. Yum!

  8. Oh my goodness – what a great recipe!
    I haven’t had nearly enough fresh tomatoes this year either. Of course, now that I want them, they are no where to be found!

  9. We’re JUST getting tomatoes from our CSA (and lord, it seemed like forEVER while we were waiting) and my sincere hope is that they’ll continue into September. I am not ready to give them up yet! Your stuffed tomatoes look just perfect!

  10. My mouth waters. I want the one in the photo so badly. And of course, I have no tomatoes (ugly or otherwise) on hand and most definitely no Boucheron. Making my mental shopping list as I write you this comment. You ruinous woman. Now I won’t be able to rest until I taste the fruits of your recipe.

  11. You should freeze or can some ‘maters for use in the winter. It’s really easy. Generally I just process them through a food mill and dole them out into serving sized containers and then pop them in the freezer. But, man, stuffed tomatoes are a really good way to use them too!

  12. Milena: your comment made me smile… and giggle! I am certainly not ruinous… or well, ok, I am.

    Judy: You are tops!

    Ann: I never thought to just freeze tomatoes, I always thought to make a sauce first but was too lazy to actually make any… your way is simpler and I may actually do it!!

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