I love the New York Times. When I was a student at Drew, it was delivered to the dorms (for free!) on weekdays. My favorite Sociology professor used to bring in copies of pertinent articles all the time (his kids read the Opinion section every day…which I am still in awe of). These days, Tim and I have a Sunday subscription, and of course I follow a few of the departments on Twitter.
It may not come as a surprise that my favorite links usually come from @nytimesdining and its unofficial counterpart, @nytimesfood. The Times’s Mark Bittman recently did a wonderful feature on Heirloom tomatoes for the Magazine, and the interactive page with the recipes has been up in my Chrome tabs since. This was the first recipe I made from the selection, and I am eyeing that Salsa Borracha for my next one (salsa with tequila in it? yes please).
This stuffed, baked heirloom has an incredible amount of flavor – I was pleasantly surprised. It bakes up beautifully golden and the heat deepens the flavor and color of the heirloom. Definitely give this a try before summer is over!
Stuffed Tomato with Mozzarella
A half recipe from the New York Times, with just a few minor changes.
2 large Heirloom tomatoes, any variety
4 ounces fresh mozzarella
1/2 cup fresh bread crumbs (I used Panko once and homemade once, it turned out the same)
5 large basil leaves, chopped
2 teaspoons olive oil
Sea salt and freshly ground pepper