JP's Tomato Surprise

For this recipe, tomatoes are first blanched briefly and the skin removed. A slice is removed from the stem end, the insides are spooned out, and the tomato is filled with a mixture of vegetables, nuts, and some diced bread to absorb some of the juices. The tomatoes make a nice presentation placed stuffed side down on the serving plates, so they look whole and untouched.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Drop the tomatoes into boiling water for about 45 seconds. Drain and after a couple of minutes peel off the skin. (The skin can be kept and deep-fried in 325-degree oil for 1 minute for serving as a garnish on soup or salad.)

Step 2

Cut a ¼-inch slice from the stem end of each tomato. Cut the flesh from these slices into ¼-inch dice. Set these diced tomato pieces aside for use as a garnish.

Step 3

Using a sharp spoon (such as a metal measuring spoon with a thin, sharp edge, a grapefruit spoon, or a melon baller), cut through the ribs inside the tomatoes and remove the flesh, seeds, and juice from the insides. (This mixture can be liquefied in a food processor to make a drink or, with the addition of salt and olive oil, to make a cold tomato soup.)

Step 4

Preheat the oven to 400 degrees.

Step 5

Spread the diced mushrooms and zucchini on a baking sheet and place in the oven for 3 to 4 minutes to sweat and soften.

Step 6

Transfer the softened vegetables to a bowl and stir in the onion, garlic, walnuts, bread, salt, pepper, oil, and vinegar. Mix well.

Step 7

Spoon the prepared stuffing into the hollowed-out tomatoes and refrigerate, stuffed side up, until serving time.

Step 8

At serving time, place the tomatoes stuffed side down on plates.

Step 9

Scatter the reserved diced tomatoes, red onion, olives, and chives around the tomatoes and sprinkle with the extra-virgin olive oil and fleur de sel.

Step 10

Garnish with the basil sprigs and serve.