Summer Stuffed Heirloom Tomatoes

Ingredients

serves Serves 4, active time 30 minutes, total time 45 minutes

• 4 large Brandywine tomatoes
• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• Kosher salt and freshly ground black pepper
• 1 large sweet onion, chopped
• 3/4 cup chopped yellow summer squash
• 3/4 cup chopped zucchini
• 3/4 cup chopped, peeled eggplant
• 3/4 cup chopped red or green bell pepper
• 2 tablespoons grated Parmesan cheese
• 4 ounces fresh mozzarella cheese, cut into 4 slices
• 2 tablespoons chopped fresh basil

Procedures

1. Preheat the oven to 375 degrees.
   
2. Cut out and discard a cone-shaped section from the stem end of each tomato, being careful not to go all the way through. Place the tomatoes cut side up in a 9 x 13-inch baking dish.
   
3. In a small bowl, mix together 1/3 cup of the olive oil, 1 teaspoon of the garlic, the chili powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Brush the tomatoes with garlic oil mixture, completely coating each one.
   
4. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the onion, summer squash, zucchini, eggplant, pepper, and the remaining garlic. Season with salt and pepper to taste and sauté until the vegetables are soft and translucent, 10 to 12 minutes. Stir in the Parmesan and spoon the vegetable mixture into each tomato until heaping full. Scatter any extra filling around the tomatoes. Drizzle the remaining garlic-oil mixture over the stuffed tomatoes and top each tomato with 1 slice mozzarella.
   
5. Bake the tomatoes until they are slightly softened and heated through, 15 to 20 minutes. Garnish with the chopped basil and serve.
   
6. Variation: Add 8 ounces ground beef or lamb, cooked, to the stuffing mixture and serve the tomatoes on a bed of pasta.