Even though it’s not tomato season in my area yet I can always find those sweet little grape tomatoes along with Campari tomatoes on the vine, and just recently I’ve been buying the mini heirlooms packaged as Gourmet Medley, all of them have such great flavor in every bite.
Recently I went a little overboard in the tomato department and had to find ways to use all that I had, besides I can’t bare to waste them! Great in salads but also great to cook with, which I often do. Here are a couple of ways I like to enjoy them.
Zucchini Boats
Just cut a zucchini in half lengthwise and trim a little off the bottom so it sit still in a baking dish*** Scoop out the center where the seeds are with a spoon*** Brush the surface with a mixture of crushed garlic, olive oil, salt and pepper*** Arrange halved grape tomatoes into the grooves, sprinkle with bread crumbs and bake in a 350 degree oven for about 30 minutes*** Remove and place diced fontina or mozzarella in between the tomatoes, place them back in, but now under the broiler til golden and bubbling***Remove and drizzle with olive oil and a sprinkling of grated parmesan. You will love this as a side dish!
Caprese Tart
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
