These tomato, arugula and ricotta salata stuffed portobellos are a delicious side dish.
So apparently April is fresh Florida tomato month.
Make that reason #456098567 why we should’ve never moved back to NY from Florida.
But since we did, April also marks approximately 6 months since I’ve bitten into a decent tomato. So you can probably imagine my reaction when asked to partner with Florida Tomatoes to come up with a recipe highlighting them.
Um, yes please.
I thought about roasting them, pureeing them, somehow turning them into a dessert even, but at the end of the day, I just got really excited about the possibility of a fresh tomato that actually tasted good and didn’t travel 5,000 miles to get to my kitchen.
So I went with simple. Dressed with some olive oil and balsamic vinegar, stuffed inside a roasted portobello mushroom and topped with some sharp ricotta salata.
It was like I time warped into August through a tomato. If only I could somehow figure out how to do that with this weather…
Check out the full recipe on the Florida Tomatoes site here.
*This is a sponsored post on behalf of Florida Tomatoes. I was provided with a sampling of tomatoes and compensation to create and share an original recipe.*