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At the Market: Stuffing Tomatoes

I was so eager to see what Immerfrost Farm had in store for me today, I barely gave them time to unpack.

The growers did not let me down. What they had were these wonderful stuffing tomatoes. Because I've got another recipe to make today, I'm going to ponder the filling for a while.

My online research indicates these tomatoes keep well in the refrigerator, so I've got some time to come up with a recipe for filling, maybe even two.

I'd like your suggestions. What would you do?

See my on-the-spot photo of the tomatoes here.
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Kristen said…
What beautiful tomatoes, Mimi!
Heidi with FoodieCrush just posted a stuffed tomato picture that has my mouth watering! http://www.foodiecrush.com/2012/08/friday-faves-plus-grilled-and-stuffed-tomatoes-recipe/#more-2355
25 August, 2012 12:24
Farmgirl Cyn said…
Hmmmm...perhaps a filling like you would use for stuffed peppers? Or...maybe a mushroom, onions,bread crumb, parmesan stuffing?
Tomatoes...gotta take advantage of the season any which way we can!
25 August, 2012 12:28
Unknown said…
I'm with you on the photo, Kristen! Wow. Honestly, you can almost taste it. Some great links there, too.

I'm leaning toward a cold stuffing, but who knows, Cyn. I agree: Gotta enjoy them while they last.
25 August, 2012 12:45
Blondie's Journal said…
These look ripe and delicious! I can vision something with cheeses and bread crumbs!

XO,
Jane
25 August, 2012 14:49
Unknown said…
Hey, Blondie! Good to hear from you! You may well be right...
25 August, 2012 15:08
Lydia (The Perfect Pantry) said…
Gorgeous! What variety are they?
25 August, 2012 16:07
Unknown said…
Lydia, I was so excited I forgot to ask. I think they are Striped Carvern, which are good stuffers and keep in the fridge.
25 August, 2012 17:30
Kate said…
Those look beautiful. I made stuffed tomatoes recently and I stuck pretty closely to this recipe from Rachel in Rome http://racheleats.wordpress.com/2012/07/28/best-to-wait/ These are really delicious, but require some planning ahead and it's a good idea to test the rice to make sure it's cooked to your taste before taking them from the oven. The leftovers are good with a fried egg for breakfast the next morning!
29 August, 2012 22:02
Unknown said…
Kate, that looks wonderful; thanks for calling my attention to that recipe. I will be posting about my tomatoes over the weekend.
30 August, 2012 20:29
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