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Newspaper
Lawrence Journal World
Location
Lawrence, Kansas, United States of America
Date
Aug 20, 2008
Page
10
A Washington Post recipe yields four tomato and bacon filled sandwiches with a crisp cheese crust, fried in oil and finished with a fresh basil vinaigrette. The dish uses ripe tomato slices, Boursin style cheese, crispy bacon, eggs, and bread crumbs, plus a side tomato mozzarella basil salad.
Tomatoes are pureed then mixed with vinegar oil maple and chives, served as a light vinaigrette. Tomatoes are baked with blue cheese then broiled, topped with rosemary and served over vegetables with mozzarella and cream filling for six.
A basil scented bake uses cherry tomatoes folded with soft cheese and milk, baked briefly, then served hot or cooled. The dish yields about 3 1/4 cups and pairs well with polenta, credited to Margaret Maddux and Jennifer Janowitz in the Washington Post.
Compose a vinaigrette with extra virgin olive oil fig vinegar oregano red pepper garlic salt and pepper. Whisk and divide the mixture into two portions, using one for marinating the vegetables and cheese and reserving the rest for later dressing. Adjust seasoning to taste.
Four red tomatoes trimmed to stand flat are halved into four petal sections. Each tomato holds an oyster nestled between petals. A crab filling blends crab meat scallions hot pepper sauce Old Bay lemon juice and mayo, then spooned into the oyster cavities and baked.
A cooking note outlines making a tomato cream sauce by simmering crushed tomatoes with salt sugar and butter, then whisking in a flour milk mixture. The method describes boiling until the sugar dissolves, then combining with a milk or cream slurry.
Recipe details six large tomatoes hollowed and filled with a savory mixture of pumpernickel bread onion garlic and basil, bound with cream and seasoned with salt and pepper. The dish is assembled in a large baking dish and finished with slices of whole-milk mozzarella before baking at 375 degrees.
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