These roasted stuffed heirloom tomatoes are filled with a goat cheese, creme fraiche, thyme mixture and topped with garlic butter breadcrumbs for a wonderful late summer side dish.
It’s the end of August and while I was *this close* to sharing an apple recipe for this month’s Silk seasonal eating post, I forced myself to resist. That’s not to say apples aren’t already in season here in New York, they definitely are but late summer should be all about the tomato.
My parents’ garden is overflowing with them (while they’re once again on vacation missing it all for the third year in a row) and local ones are everywhere not just at the farm stands/markets but even in the regular grocery stores. I love it.
A few years ago when Brandy and I split a CSA share, there was a pickup week right about this time of year where the farm was so inundated with ripe tomatoes they let us pick as many as we could carry out. Let me tell you, I’ve never been so excited to sweat my butt off in 90+ degree weather traipsing around with bags full of tomatoes that probably weighed close to 20 pounds a piece up and down rows of unruly plants on a farm. I had them shoved in my shirt, my flip flop feet were caked in dirt and my hair was plastered to my face with sweat by the time I returned to the market store to check out. I made things like this parmesan tomato gratin, this 20 minute tomato sauce and this roasted tomato pita bread. It was pure tomato gluttony and I loved every second of it.
I have to say though, finding locally grown heirloom beauties like these in the air conditioned grocery store this year might be a slightly more enjoyable experience.
While I could eat sliced fresh tomatoes drizzled with some olive oil, salt, pepper and a nice big ball of burrata for probably the rest of my life and never tire of it, I wanted to do something a bit more special with these to celebrate August and New York’s tomato bounty.
Roasted and filled with a goat cheese and creme fraiche mixture, these tomatoes are pretty much the absolute perfect end of summer side dish. They’d be perfect with anything off the grill and I can promise one bite in and you won’t even be thinking about apples or pumpkin any time soon.
Thanks to Silk for letting me share all these seasonal posts with you this year. Click the link to sign up for their newsletter, get an instant coupon and be eligible for monthly prize giveaways.
This conversation is sponsored by Silk. The opinions and text are all mine.