Roasted Stuffed Tomatoes

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These roasted tomatoes are a very quick and easy appetizer or snack. They’re the perfect combination of the soft roasted tomato, slightly crunchy baked breadcrumbs and melted mozzarella – you pretty much can’t go wrong!

These were also a great way for me to incorporate an awesome lemon bergamot balsamic vinegar I bought and can not get enough of. My mom and I discovered an olive oil and balsamic tasting room in Alexandria, VA that any foodie in the DC area should check out! Olio has tons of different oils and vinegars for you to try out – flavors I never would have even thought of. I ended up purchasing the lemon bergamot because it has a nice citrus note to it. I’ve been looking for more and more ways to incorporate this balsamic into my dishes (so let me know if you have any suggestions)!

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Roasted Stuffed Tomatoes
6 Roma tomatoes
3 Tablespoons olive oil
1/2 small red onion finely chopped
1/4 cup Italian seasoned breadcrumbs
1/4 cup shredded mozzarella cheese
1 teaspoon balsamic vinegar
1/4 teaspoon salt

1. Preheat oven to 375 degrees. Cut each tomato in half lengthwise and scoop out the center. Place the hallowed out halves on a paper towel to draw out some of their moisture.

2. While the tomatoes are drying prepare the filling by combining the remaining ingredients in a small bowl.

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3. Place your tomato halves on a baking sheet covered with parchment paper. Carefully spoon the filling into each tomato.

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4. Bake for about 15 minutes, until the filling starts to look crisp and golden, enjoy!

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Tomato Soup

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While I absolutely love over indulging myself during the holidays, there always comes a point where I hit a wall and need to stop constantly eating heavy foods and sweets. I was lucky to enjoy a full week home with my family this year and along with that comes lots and lots of great homemade food. On our first night back in DC I decided to make a simple and light tomato soup to help us adjust. There are few meals that have the simple deliciousness of a good tomato soup. With some great crusty bread or a nice grilled cheese sandwich, this is definitely the perfect winter meal.

Tomato Soup
1 can crushed tomatoes
16 oz vegetable stock
2 cloves garlic, chopped
1 Tablespoon olive oil
1/4 cup fresh basil, finely chopped
1/3 cup fresh parsley, finely chopped
1 1/2 teaspoons dried oregano
1 teaspoon ground black pepper
1/3 cup heavy creamphoto (68)
1/2 cup grated mozzarella and a slice of good bread for garnish (optional)

1. Add the olive oil and chopped garlic to a saucepan on medium-low heat. Let the garlic cook for just about 2 minutes.

2. Add the crushed tomatoes, basil, parsley, oregano and pepper to the saucepan and stir. Let these all cook together for about 30 minutes, stirring every few minutes.

3. After cooking the tomatoes and spices for about 30 minutes add the vegetable stock and continue to cook until the soup begins to get bubbly.

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4. About 10 minutes after adding the stock add your heavy cream and cook for another 5 minutes. Garnish with cheese and crusty bread, enjoy!