- Nathan Myhrvold born (1959)
Spicy Stuffed Tomatoes
Harvard Common Press
- 1 Tablespoon unsalted butter
- 18 large cherry tomatoes
- 1/4 Cup minced shallots
- 2 Teaspoons minced garlic
- 1/2 Cup dry breadcrumbs
- 1 Tablespoon minced parsley
- 1/2 Teaspoon red pepper flakes
- 1/2 Teaspoon freshly ground black pepper, plus more to taste
- 1/2 Teaspoon kosher salt, plus more to taste
- 1/2 Cup crumbled feta cheese
It takes a steady hand, a keen eye, and a sturdy yet small spoon to rise to the challenge of spicy stuffed tomatoes. A sharp garnishing tool doesn’t hurt a bit, and may be an even more important ally than the keen eye. Want to make a tomato feast? This recipe doubles well, as long as you have the energy for lots of stuffing.
Preheat the oven to 400 degrees. Lightly grease a baking dish with ½ teaspoon of the butter.
Slice the tops off of each tomato, and, using a small spoon or melon baller, a garnishing knife, or a tomato shark, scoop out and discard the seeds and pulp. Be careful not to break the skin.
Melt the remaining butter in a large skillet over medium heat. Once it bubbles, add the shallots and garlic. Stirring regularly, sauté until softened, 2-3 minutes.
Remove the skillet from the heat and add the breadcrumbs, parsley, red and black peppers, and salt. Stir to mix. Add the cheese and mix again. Taste, and adjust the salt and peppers if desired. Spoon the mixture equally into the tomatoes. Place the stuffed tomatoes in the baking dish.
Bake for 10-15 minutes, until the tops are just slightly brown. Serve warm or at room temperature.