Baked Tomatoes, Italian Grandmother Style (Almost)

Awesomeness

Let's just clear the hurdle and accept the fact that you will see an abnormal (by abnormal I mean INSANE) amount of baked tomatoes. And some will be different and some will not be different. When you have a man-friend who would literally eat baked tomatoes at every meal it is bound to happen. Additionally, I almost always have everything i need to throw them together and since they are healthy and extremely satisfying , cheap, and easy - trust me when I say I am not complaining at all. So, Saturday we were in Katy (yes - this girl just said that) for D's best friend from - well diapers I think - wedding shower. I have been hearing, pretty much since the day we started dating, the amazing food that he would eat at this Italian/Texan via Mexico household growing up. Side-bar: Gooey Butter Cake was mentioned frequently. Naturally, I was thrilled to get to experience this food and talk food with foodies (they own restaurants in the Houston Metroplex). The day was wonderful, the people were absolutely incredible and the food was - celestial (I really wanted to use another word, but propriety stopped me - first and last time for that to occur I can promise you). It was kind of like one of those get-togethers you read about in a Bon Appetit magazine - you know when food really brings you together (okay really it was the engagement of a fantastic couple - but food brought me closer to a dream I have had since I started cooking. This dream, ladies and gentlemen, is to cook with an Italian grandmother. Recall I mentioned that the family was half Italian. By this I mean Nina came off the boat from Sicily. HEAVEN. So whilst I was gorging on amazing pulled pork and cabbage slaw with sweet buns, I had a long conversation with an Italian grandmother. She suggested how I should make baked tomatoes. Spicy Provelone is the secret. I also got an invite to her home, which incidentally has a basement that has been converted into a second kitchen. So last night I made baked tomatoes (thought not exactly following her instructions but that will come later) and today I am happy that I am one step closer to my dream.

These tomatoes were so good. They were large tomatoes and I left a good amount of juice in them before baking, something I normally do not do. The result was almost like a brothy soup with yummy stuff in it. I made four thinking we would eat two and save two for lunch today - that did not work out - we ate them all. =) If you are looking for a budget and belly friendly meal that is tasty and satisfying this is it. You can feed a family of four with this meal for about ten dollars (probably less - I can cook, but my math skills are not anything to brag about).

• Two large heirloom or beefsteak tomatoes, halved
• 1 Large shallot, diced
• 3 cloves garlic, minced
• handful of torn arugula, roughly chopped
• 6 large basil leaves,roughly chopped
• Fresh Ground Pepper, to taste
• Salt, to taste
• Red Pepper Flakes
• 4 slices of smoked Provelone
• One link of Spicy Italian Chicken Sausage
• One tablespoon pesto

Topping

• 2 cups baby Spinach
• 3 tbs white wine
• 1 shallot sliced

Stuff me please!

Cut tomatoes in half and scrape out about half of the juice (trying to get as many seeds out as possible - the seeds can give you heartburn, make the tomato acidic or be bad for people with certain health conditions). Place each half into a small ramekin and let them hang out for a little bit.

Heat oil of choice in a skillet. Add shallots and garlic and a pinch of salt, cook for about five minutes and add the sausage, red pepper flakes, and pepper. Cook for about five minutes and remove from heat. Add to basil, arugula, pesto, pepper and mix well. Stuff the mixture into the tomatoes. Bake on 375 for about 20 minutes, remove, then add the cheese slices over the top and return to the oven for about five minutes.

Sausage, Garlic, Shallots: They Love Each Other

Whilst the tomatoes are baking prepare the spinach by heating a small bit of oil in the same pan the sausage was in. Add shallots, cook until glassy and add the wine. Allow the wine to cook until the alcohol is just cooked off, add spinach to the pan, crack fresh pepper over it and allow to wilt. If making garlic bread (which is HIGHLY recommended) begin preparation now and add to the oven in the last 7 minutes. 

Remove tomatoes and top with Sauteed Spinach and serve with garlic bread that is very toasted.