Food

From the Chronicle Kitchen: The Mediterranean Slow Cooker Cookbook

This week’s recipe from Diane Phillips’ The Mediterranean Slow Cooker Cookbook utilizes summer’s most glorious fruit (that we all still consider a vegetable!).

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Slow-Roasted Stuffed Tomatoes

My nonna, Aleandra, made these tomatoes in the summertime from her incredibly delicious homegrown tomatoes and homemade bread. She would cook her version on the stove top in a covered cast-iron skillet. Like my grandmother’s, these tomatoes are flavored with garlic, pecorino cheese, fresh basil, and parsley. These are terrific as a light lunch, but we love to eat them with porterhouse steaks cooked on the grill.

1/2 cup/120 ml extra-virgin olive oil
3 large vine-ripened tomatoes, halved
11/2 tsp salt
1/2 tsp freshly ground black pepper
3 cups/165 g fresh bread crumbs
11/2 cups/175 g freshly grated pecorino romano cheese
3 garlic cloves, minced
1/4 cup/15 g finely chopped fresh basil
2 tbsp finely chopped fresh flat-leaf parsley
1/2 cup/120 ml chicken or vegetable broth

Pour 1/4 cup/60 ml of the olive oil into the insert of a 5- t o 7-qt/4.5- to 6.5-L slow cooker, and brush the side s with some of the oil. Arrange the tomato halves in the insert, cut-side up, and sprinkle with the salt and pepper.

In a small bowl, combine the bread crumbs, cheese, garlic, basil, and parsley. Mound the mixture onto each of the tomato halves (it’s okay if some of it falls off onto the bottom of the insert), and drizzle with the remaining olive oil. Pour the broth into the slow cooker (but not directly over the tomatoes). Cover and cook on high for 1 hour, and baste with the pan juices.

Re-cover and cook for another 1 hour on high, until the tomatoes are tender. Allow the tomatoes to rest for 10 minutes. Serve hot or at room temperature.

Serves 6

Purchase: The Mediterranean Slow Cooker Cookbook.

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