Tuesday, October 28, 2014

Baked Tomatoes with Gruyere, Garlic and Onion

 

I just got back from a wonderful vacation spent with friends.  We ate our hearts out and chatted up a storm.  I feel amazing.  My time in New York City refuels my inner fountain.  Each time I go visit I leave a small part of my soul.  The draw to move there grows stronger and stronger with every visit.   Our time in Maryland is numbered.  I know this.  We have set a timeline of two years to make it possible for us to experience life living in a large city.


As our plans become more solid and time grows closer, I will share our journey here on the blog.  In the meantime I will continue to explore as much of the DelMarVa area as possible.  I have learned that when the call to move sets into our bones our time here becomes precious.  

I found this recipe in a cookbook by Elizabeth David.  I knew that my family would fall in love with these little morsels of cheesy goodness.  Elizabeth's recipe is simple.  I decided to add a few more ingredients to enhance the flavor profile to that of my families preferences.  The addition of garlic and onion was just the right touch.

Next time I will make a double batch.  I roasted some tiny potatoes and steamed carrots to make a beautiful platter of easy to eat foods.  

Enjoy!

Baked Tomatoes with Gruyere, Garlic and Onion 
Makes 6 small tomatoes

6 Campari Tomatoes
1 teaspoon melted butter
2 large garlic cloves, minced
2 teaspoons red onion, diced very small
1/4 teaspoon dried parsley
1 cup of Gruyere Cheese (I have used a combination of Jack and Gruyere with great success)
1-2 teaspoons of Dijon Mustard
a splash of White Wine, optional

1.  Preheat oven to 400 degrees.

2.  Core tomatoes and arrange in a small baking dish.

3.  In a small sauce pan add butter and heat on medium.  Add red onion and garlic.  Saute for a few minutes.  Add remaining ingredients and stir until cheese is melted and well combined.

4.  Spoon the cheese mixture into the hollow tomatoes.  I filled my cheese to the top.

5.  Bake for 15 or until cheese starts to turn golden brown (see photo).  Remove from oven and serve immediately.  If you have problems with the tomatoes tipping over in the baking dish, slice some carrots and use them to hold up the tomatoes while baking.

Written by Sherron Watson


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