June 13, 2009
by Gareth Mark
I'd just finished making ricotta. It was so soft and creamy that I just had to use it for supper. Ravioli would have been nice, but I didn't have the time or energy. Then I remembered the roma tomatoes sitting in the produce basket.
The tomatoes were easy enough to prepare. After washing them, I sliced them in half, then used a melon baller to scoop out the seeds. I sprinkled some sel gris on the inside, then turned them over on a paper towel to let them dry out a bit.
The refrigerator yielded garlic confit and caramelized onions. The herb garden provided greek oregano, basil, flat-leaf parsley, and rosemary. I chopped everything up and added the mixture to some ricotta. After tasting I added a pinch of Fleur de Sel, then covered it to let the flavors get acquainted for about half an hour.
To finish the dish, I stuffed the tomatoes with the herbed ricotta, which I topped with crushed garlic-parmesan crostini. Then I baked them at 400°F (205°C) for 20 minutes. Roasted beets and a green salad completed a very satisfying meatless dinner.
I served this as a main course, so allowed one tomato per person. As a side dish, I would serve a single half.