Farmers Market: Stuffed Heirloom Tomatoes
Shopping at your local farmers market can sometimes be a Forrest Gump quote, “…you never know what you’re gonna get” especially if your market is as small as ours.
If I really want to utilize my time I try to go with a simple recipe in mind using seasonal ingredients. For me, this may take a little research before going; both to log what I need and take note of what I already have at home. At our market vegetables, eggs, and meat are readily available. We don’t have a cheese vendor with variety yet. However, I did see a goat cheese table - hoping they will be back next weekend.
I never forget to grab a great bottle of wine from a local winery near the market to complement my meal, a few slices of homemade hummingbird cake, some donuts or ice cream for our three pups, local honey, a bottle of goats milk lotion as well as bars of goats milk soap, and of course the most beautiful flowers from Sweeter Days Farm.
For this meal I only need two things; extra large heirloom tomatoes and Italian sausage from Iron and Elder Farm. Their sausage is by far the BEST at our local market.
If we go to the market a little later in the morning Jon and I will meander on over to a local meadery and enjoy a small snack and a glass of avocado mead before heading home. Definitely support taking a moment to talk and people watch. That is my definition of the perfect day.
Stuffed Heirloom Tomatoes
Original Recipe by gathered nutrition
Ingredients:
Ground Italian Sausage, cooked
Large Heirloom Tomatoes, tops removed and centers scooped out
Burrata
Salt & Pepper
Bread Crumbs
Parmesan
Olive Oil
Balsamic Glaze
Directions:
Preheat oven to 450 and line a baking tray with parchment paper
Scoop out center of tomatoes, fill with cooked sausage. Top with burrata.
In a small bowl, combine bread crumb mixture (s&p, bread crumbs, parmesan). Coat with a little olive oil to wet the crumbs.
Top tomatoes with the bread crumb mixture and bake for 10-15 minutes (cook time depends on how soft you want your tomatoes).