Simple and starch free: ricotta stuffed, baked tomatoes

Before we undertake the complexities of gateau basque (and they are complex!), or the multiple steps of paella (not difficult, but as Rupaul said, you better WORK), let's look at something a bit easier, adn why.

The regular reader of this blog knows that, comes September, the Guyman starts music rehearsal and that means late Monday dinners. As a rule, this means soup, pizza and salad, all home made. And this is all fine and dandy, and y'all have many of the recipes for these items in the blog.

Well, neither one of us are spring chickens anymore, and are probably even past stewing fowls. So when the soup is heavily starch laden (as is the wonderful corn soup, which we had last night, and for which you have a recipe repeat), and after a weekend where it seemed the theme was "pasta, pasta pasta," pizza with corn soup did not seem like the right choice. At 10pm, neither of us are looking for a lamb chop, or a steak, or even a sausage. I laugh because what we are looking for is a pizza, a calzone, or something along those lines. But it won't do. No no no. Hence Annalena was left to trying to devise something to go with the corn soup and green salad that would be tasty, filling but not too, and not involve starch.

A glance around the kitchen and into the fridge, and there it was. This is how you develop as a cook. You can come up with things like this, too, and you should.

We had a bowl of beefsteak tomatoes which were on the small side: let's say 4-5 to a pound. Tomatoes that size are idea for stuffing, because you can't fill them with TOO much, since they're not that big. Perfect. Stuffed with what? Well, on Saturday, Annalena's lovely and anonymous French friend had given her a bucket of sheep's milk ricotta for free. If someone ever gives you sheep's milk ricotta, take it.

You can see where I'm going, yes? There was also left over cheese from our Iberian extravaganza of the weekend, and... stuffed tomatoes were born. Or, at least this version. Here it comes. They're good. They're easy. They are starch free. C'mon folks. Andare nella cucina a preparare pomodori ripieni con ricotta e formaggion. (You can read that! See how much Italian you know?).

Ok, enough kidding, let's get to work. Preheat your oven to 375, and get a small, say 8x8 or 9x9 glass or ceramic baking dish and grease it. Then, get your tomatoes (and they don't have to be small). Cut the tops off, for about half an inch. Then, with a teaspoon or tablespoon, carefully spoon out the innards into a bowl. If you are so inclined, separate the tomato water and seeds, but you don't have to. Chop the tomatoes roughly. Now, get a pound of ricotta. Put that into the bowl with the chopped tomato innards, and then add about a quarter cup of a grated cheese with a strong flavor. Anything you like. Stir this all up. It will be thick, but don't thin it. Now, add some chopped, fresh herbs. Again, whatever you like. I had oregano, and that's what I used. I also had basil, but I didn't want to push it. Stir this all together, and fill the tomatoes. You can be generous here. If the filling extends over the top of the tomato, fine and dandy. Stand the critters up in your baking dish, put them in the oven AFTER you've drizzled a few tablespoons of oil over them, and bake for 30 minutes. If you are so inclined, you can broil them for a minute or two, but I didn't.

In the baking process, the tomatoes get very soft and, when you serve them, it is very easy to slip the skins off. I would encourage you and your guests to do so, as the baking toughens what is already a tough skin.

Any temperature is good for these, but nice and warm is best, in my view.


Now, how long do you think it will take you to make these, putting baking time aside? Easy one? So easy you know what? I'm sending it off to Lynn Goldberg. That's what I'm gonna do.