Recipe Archive

Baked Capay Valley Tomatoes

Serving size:	Serves 4
Prep time:	1 hour
Cook time:	20 minutes
Difficulty:
Average Rating
Printer friendly!
Send to a friend!
Nugget Signature Recipe

The tomatoes grown in our region are simply scrumptious. This recipe incorporates another fine Yolo County grown product, as well - almonds! The ingredients are rather simple but are combined in such a way that you get the impression there is a whole lot more to it. Feel free to play a bit with the recipe by adding a little Serrano Ham or perhaps some cooked ground lamb or mild Italian sausage.

Ingredients

• 4 medium-sized ripe red tomatoes (about 8 ounces each)
• ¼ cup almonds, chopped
• ¼ cup yellow onion, diced small
• 3 garlic cloves (about 1 ½ tablespoons)
• 2 tablespoons chives
• 2 tablespoons thyme
• ⅓ cup extra virgin olive oil
• ½ cup panko
• ¼ cup Parmigiano Reggiano, diced very small (brunoise)
• Sea salt and cracked black pepper to taste

Preparation

To Prepare:

Preheat oven to 350°F.

 

Cut about a 1½-inch diameter circle off the top of each tomato. Use a spoon to scoop out the inside flesh; reserve. Turn each tomato on its side and slice a very thin piece from the bottom to create a stable base. Turn tomatoes right side up again seasoning the insides with sea salt and cracked black pepper. Place upside down in a casserole dish; let stand at room temperature for 30 minutes.

 

Meanwhile, separate reserved tomato flesh from seeds, discard the seeds, then dice and set aside. Prep remaining ingredients.

 

Heat 3 tablespoons olive oil in a skillet over medium-heat. Stirring all the while, sauté almonds for 3 minutes add onion and garlic and cook for 2 minutes then add diced tomatoes and cook for 1 minute more. Sprinkle in herbs, remove from heat and let cool for 10 minutes. Stir in parmesan, panko and 2 tablespoons olive oil and season to taste with sea salt and cracked black pepper.

 

Turn tomatoes right side up in the casserole dish. Fill tomatoes with even amounts of the almond and herb mixture. Brush remaining olive oil on the outside of the tomatoes then place dish in oven for 20 minutes. Remove promptly and allow tomatoes to cool slightly before serving.

Pair with

Tempranillo

Spain's most famous grape! Produces a refined wine that bursts with cherries when young. It is typically aged for two years or more, at which point Tempranillo takes on an earthy, sweet vanillan flavor.

— Hank Beal, Director of Adult Beverages

Sangiovese

Responsible for the three great wines of Tuscany: Chianti, Vino Nobile di Montepulciano and Brunello di Montalcino, Sangiovese is Italy's most famous grape.

— Hank Beal, Director of Adult Beverages

Petite Sirah

Primarily cultivated in California, this varietal is distinct from true Syrah and is traditionally a blending grape. Left to itself, it often shows somewhat peppery flavors, and many consumers have come to love it.

— Hank Beal, Director of Adult Beverages

Chardonnay

A classic white wine made famous in Burgundy, France, it's now grown all over the world. It takes oak well and is often fermented and aged in oak barrels. Full bodied, with rich flavors of vanilla, butter, green apple and tropical fruit (banana, pineapple).

— Hank Beal, Director of Adult Beverages

Comments

Login or register to post a comment.