Today I made Baked Eggs in Tomatoes - from the latest issue of Martha Stewart's Everyday Food magazine. That used two tomatoes. And then, because it seemed like we'd need a little more than just that for dinner, I made Black Bean Corn Salsa to go with it. That used three tomatoes. Plus I ate a tomato with my lunch and gave four to Bob when I saw him over the fence this morning!! 10 tomatoes down!!
So dinner was pretty easy - scoop out two tomatoes, put some corn in the bottom of each one, then whisk an egg and some chives, pour that in each tomato, sprinkle the top with parmesan, and bake at 350 for 50 minutes. They're REALLY hot when they come out - so I'd let them sit for 5 min or so before eating.
Scooped out tomatoes -- I used two of our Mr. Stripeys - they're our faves from what we've grown.
Out of the oven - oops! one tipped over! I bet it will still taste the same.
Mmm, the finished product. It tasted REALLY good. I pretty much ate my black bean corn salsa as a salad, but I'm sure Pete will eat his salsa with Tostitos when he gets home...which he hasn't yet...and I have to go to bed soon...
Back to life tomorrow - work at 8am, hopefully I'll be able to keep up with tomato week!