The first-place recipe in this year's Top Tomato contest proves that a glorious, height-of-summer specimen needs only simple adornment to achieve winning results. Ellynne Brice Davis of Leonardtown, Md., got the idea from hors d'oeuvres of stuffed cherry tomatoes she had at parties earlier in the year: "This vertical presentation satisfies my craving for tomato, basil and mozzarella, all in a single serving," she says. The addition of pecans to the filling and a fair amount of sugar in the dressing lend sweetness and crunch.
Davis's recipe for Breton Bay Baked Oysters in Tomato Cups was a finalist in last year's competition.
Ingredients:
4 large ripe red tomatoes, trimmed level on the bottom
1⁄2 cup loosely packed basil leaves, rolled tightly and cut into very thin strips (chiffonade)
1⁄2 cup thinly shredded mozzarella cheese
1⁄4 cup pecan halves, coarsely chopped and preferably toasted (see NOTE)
1⁄3 cup sugar
1⁄3 cup olive oil
1⁄3 cup red wine vinegar
1⁄2 teaspoon salt
1⁄2 teaspoon garlic pepper, such as McCormick brand
Spring mix greens, for serving
Directions:
Lay the tomatoes on their sides on a cutting board. Use a serrated knife to make 3 deep slits in each one, spaced evenly apart, being careful not to cut all the way through to the other side. Stand the tomatoes upright on the cutting board, so the slits are horizontal and the stems are on top.
Combine the basil, mozzarella cheese and pecans in a medium bowl.
Whisk together the sugar, oil, vinegar, salt and garlic pepper in a small bowl to form a dressing. Drizzle a small amount of the dressing into each tomato slit (just to moisten), then use the basil-cheese-pecan filling to fill the slits in each tomato.
Place a small amount of the greens on individual salad plates, then place a stuffed tomato on top of each portion. Drizzle the remaining dressing evenly over the filling in each serving. Chill briefly, if desired, before serving. Use any remaining dressing to drizzle around the greens on each plate.
NOTE: To toast nuts, spread them on a baking sheet and place in a 325-degree oven, shaking the sheet occasionally, for 15 minutes. Watch carefully; nuts burn quickly.
NUTRITION Per serving: 346 calories, 6 g protein, 25 g carbohydrates, 27 g fat, 5 g saturated fat, 8 mg cholesterol, 437 mg sodium, 3 g dietary fiber, 22 g sugar
Serve warm or cold, with toasted bread or a grilled cheese sandwich. Serves 4. From Top Tomato 2009 finalist Shelby Thompson of Washington, D.C.
Ingredients
Olive oil
4 medium tomatoes (about 13⁄4 pounds)
Salt
Freshly ground black pepper
2 tablespoons balsamic vinegar, plus more to taste and for optional sprinkling
1-inch piece peeled ginger root, grated or minced
1 poblano pepper, stemmed, seeded and finely chopped
2 or 3 medium cloves garlic, minced
1⁄2 cup Rioja or other spicy red wine
1⁄2 cup water
Directions
Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil, then coat the foil lightly with oil.
Core the tomatoes. Cut them in half, then cut each half into 4 wedges, placing them on the foil as you work. Sprinkle lightly with salt and pepper and drizzle with oil. Roast for 20 minutes, then turn the pieces over and roast for 20 minutes. If desired, sprinkle balsamic vinegar over the tomatoes for the last 20 minutes in the oven.
Meanwhile, heat a few teaspoons of the oil in a large saute pan or skillet over medium heat.
Add the ginger, chopped poblano pepper and 2 cloves' worth of the garlic. Cook, stirring often, for about 5 minutes, until they have softened, taking care not to burn the garlic or ginger.
Add the 2 tablespoons of balsamic vinegar (or more to taste), the wine, water and 1 or 2 teaspoons of oil; stir to mix well. Reduce the heat to medium-low and cook, stirring occasionally, for 15 minutes.
Transfer 1⁄3 of the roasted tomato pieces to a blender. (If they are hot, you may wish to remove the center knob in the blender lid and place a dish towel over the opening; that will prevent steam from causing the lid to pop off.) If desired, add the remaining chopped garlic. Pulse until chunky, then add to the pan or skillet.
Transfer the next 1⁄3 of the tomatoes to the blender, along with a little of the cooking liquid from the pan or skillet. Puree until almost smooth, then transfer to the pan or skillet and stir to combine. Repeat with the remaining roasted tomatoes and more of the cooking liquid; puree until smooth, then add to the pan or skillet.
Cook the soup, stirring occasionally, for about 10 minutes, until heated through but not bubbling. If the soup is too chunky, return batches to the blender and puree to the desired consistency.
Divide among small individual bowls. Serve with a sprinkling of Parmesan cheese.
NUTRITION Per serving: 45 calories, 1 g protein, 6 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 45 mg sodium, 1 g dietary fiber, 2 g sugar