I've had a weekend full of the best crop of juicy red summer tomatoes,
best of the summer so far! Yesterday I had not one, but two of the
most awesome BLTs, the kind that drip down your chin from the tomato
juice, and the roof of your mouth is feeling a bit raw from the crunchy
toast and the acid from the tomatoes. Tonight I made meatloaf, smashed
potatoes, corn on the cob, and roasted stuffed tomatoes for dinner. As
good as everything else was, the gang just kept taking more tomatoes to
add to their plate. You can't get better than a vine ripened August
summer tomato 'round here. What are you all doing with your bounty?

Sandy's parsley parmesan stuffed tomatoes (use whatever herbs and
cheese you have, this is what I had on hand tonight):

Cut 4 small - medium tomatoes in half. Partially squeeze out the seeds
and juice over the sink, and put them in a baking pan.

Mix together about 1/2 cup bread crumbs (I used Panko tonight...came
out crunchy and kind of nice) with 2 cloves finely minced garlic, a
good handfull of finely minced flat leaf parsley, 1/2 tsp. salt, 2
tbs. grated parmesan cheese, and a few good grindings of pepper.
Drizzle about a tablespoon of olive oil in and mix well, then mound
into the tomato halves. Drizzle another bit over top of the tomatoes
and bake in a hot oven (I used 350 degrees convection, along with my
meatloaf) until the tomatoes are tender and brown and crispy on top.

Sandy

In article .com>,
"Sandy" > wrote:

> Sandy's parsley parmesan stuffed tomatoes (use whatever herbs and
> cheese you have, this is what I had on hand tonight):
>
> Cut 4 small - medium tomatoes in half. Partially squeeze out the seeds
> and juice over the sink, and put them in a baking pan.
>
> Mix together about 1/2 cup bread crumbs (I used Panko tonight...came
> out crunchy and kind of nice) with 2 cloves finely minced garlic, a
> good handfull of finely minced flat leaf parsley, 1/2 tsp. salt, 2
> tbs. grated parmesan cheese, and a few good grindings of pepper.
> Drizzle about a tablespoon of olive oil in and mix well, then mound
> into the tomato halves. Drizzle another bit over top of the tomatoes
> and bake in a hot oven (I used 350 degrees convection, along with my
> meatloaf) until the tomatoes are tender and brown and crispy on top.
>
> Sandy

That sounds amazing!!!! :-)

I'd save any juice squeezings tho.
They have other uses.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"Sandy" > wrote in message
oups.com...
> I've had a weekend full of the best crop of juicy red summer tomatoes,
> best of the summer so far! Yesterday I had not one, but two of the
> most awesome BLTs, the kind that drip down your chin from the tomato
> juice, and the roof of your mouth is feeling a bit raw from the crunchy
> toast and the acid from the tomatoes.

Sandy, I am sooo envious. I have not seen a decent tomato this summer.
We live in the city, which does not help, but this is North Carolina! I
should
be able to get a good tomato.

It's so bad that I have decided to grow my own next year. Any tips? And
where are you?

It rained the last few days. The Brandywine and Polish Oxheart tomato
plants each produced a ripening tomato. A slight pink blush indicated only a
day or two to go. I had a wet dream of a fresh heirloom tomato on a plate
with a sprinkling of sea salt and some good olive oil or served with a fresh
aioli. I envisioned the juice running down my chins. I leapt out of bed this
morning and rushed out to the tomato patch. GONE!!!! Only stubs at the stem
end remained. I swear I heard a belch coming from the bushes next to the
tomato patch. THE RATS!!!!!! All available traps have been deployed in the
area. The local pussycats are on hot standby. I must not live right or I
have ****ed off the GODS. WHY ME????

F.J.

cybercat wrote:

> It's so bad that I have decided to grow my own next year. Any tips? And
> where are you?

I live in Maryland. I use Earth Boxes next to my deck, since I don't
have much space in my front or back yard that gets full sun. They're
easy to use. Just follow directions.

http://earthbox.com/

I also have a neighbor with a fantastic garden and keeps us stocked
with assorted veggies. We're looking forward to when he harvests his
horseradish root...first time he's grown it this year, and it looks
great. I've never tasted home made horseradish, but I will this year!

I brought 2 tomatoes to work with me to eat for lunch. Just salt and
pepper, and munch them like apples (I'll need a big napkin around my
neck though!)

Sandy

fudge wrote:
> I leapt out of bed this
> morning and rushed out to the tomato patch. GONE!!!! Only stubs at the stem
> end remained. I swear I heard a belch coming from the bushes next to the
> tomato patch. THE RATS!!!!!! All available traps have been deployed in the
> area. The local pussycats are on hot standby. I must not live right or I
> have ****ed off the GODS. WHY ME????
>
> F.J.

Fudge, don't take it personally. I too have had my precious produce
pinched by the local critters, particularly wabbits and deer round
these parts. They are evil, and they know a good tomato when they
smell one. My neighbor with the great garden has a complex fence
network that rivals the state pen.

Sandy

"Sandy" > wrote in message
ps.com...
>
> cybercat wrote:
>
> > It's so bad that I have decided to grow my own next year. Any tips? And
> > where are you?
>
> I live in Maryland. I use Earth Boxes next to my deck, since I don't
> have much space in my front or back yard that gets full sun. They're
> easy to use. Just follow directions.
>
> http://earthbox.com/
>
> I also have a neighbor with a fantastic garden and keeps us stocked
> with assorted veggies. We're looking forward to when he harvests his
> horseradish root...first time he's grown it this year, and it looks
> great. I've never tasted home made horseradish, but I will this year!
>
> I brought 2 tomatoes to work with me to eat for lunch. Just salt and
> pepper, and munch them like apples (I'll need a big napkin around my
> neck though!)
>

Sandy, I used to live in Maryland, and my father grew the BEST tomatoes!
I remember Burpee Big Boys and Bigger Boys, because it was the kind of
name a child would remember.

I will check out the earth box, thank you!

cybercat wrote:
>
> Sandy, I used to live in Maryland, and my father grew the BEST tomatoes!
> I remember Burpee Big Boys and Bigger Boys, because it was the kind of
> name a child would remember.
>
> I will check out the earth box, thank you!

Oh yes, my dad grew the same ones! I think he started with Burpee
Early Girl and went from there. Where in MD did you live? Nice farm
land for summer crops here, for sure. We are eating corn on the cob
every single damn night, just to take advantage of the fantastic fresh
crops available right now. Pass the butter and salt, please.

Sandy

In article .com>,
"Sandy" > wrote:

> I've had a weekend full of the best crop of juicy red summer tomatoes,
> best of the summer so far! Yesterday I had not one, but two of the
> most awesome BLTs, the kind that drip down your chin from the tomato
> juice, and the roof of your mouth is feeling a bit raw from the crunchy
> toast and the acid from the tomatoes. Tonight I made meatloaf, smashed
> potatoes, corn on the cob, and roasted stuffed tomatoes for dinner. As
> good as everything else was, the gang just kept taking more tomatoes to
> add to their plate. You can't get better than a vine ripened August
> summer tomato 'round here. What are you all doing with your bounty?
>
> Sandy's parsley parmesan stuffed tomatoes (use whatever herbs and
> cheese you have, this is what I had on hand tonight):
>
> Cut 4 small - medium tomatoes in half. Partially squeeze out the seeds
> and juice over the sink, and put them in a baking pan.
>
> Mix together about 1/2 cup bread crumbs (I used Panko tonight...came
> out crunchy and kind of nice) with 2 cloves finely minced garlic, a
> good handfull of finely minced flat leaf parsley, 1/2 tsp. salt, 2
> tbs. grated parmesan cheese, and a few good grindings of pepper.
> Drizzle about a tablespoon of olive oil in and mix well, then mound
> into the tomato halves. Drizzle another bit over top of the tomatoes
> and bake in a hot oven (I used 350 degrees convection, along with my
> meatloaf) until the tomatoes are tender and brown and crispy on top.
>
> Sandy

I've never done stuffed potatoes. Those sound like something I'd like.
Thanks for posting.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller

Melba's Jammin' wrote:
> In article .com>,
> "Sandy" > wrote:
>
> > >
> > Sandy's parsley parmesan stuffed tomatoes (use whatever herbs and
> > cheese you have, this is what I had on hand tonight):
> >
> I've never done stuffed potatoes. Those sound like something I'd like.
> Thanks for posting.
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://jamlady.eboard.com
> http://web.mac.com/barbschaller

What, you got potatoes on the brain? ;-)
Sandy

In article .com>,
"Sandy" > wrote:

> > I've never done stuffed potatoes. Those sound like something I'd like.
> > Thanks for posting.

> What, you got potatoes on the brain? ;-)
> Sandy

Looks like, huh? Geez.
Tomatoes, tomatoes, tomatoes, tomatoes. . . . .
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller

Sandy wrote:

> I've had a weekend full of the best crop of juicy red summer tomatoes,
> best of the summer so far! Yesterday I had not one, but two of the
> most awesome BLTs, the kind that drip down your chin from the tomato
> juice, and the roof of your mouth is feeling a bit raw from the crunchy
> toast and the acid from the tomatoes. Tonight I made meatloaf, smashed
> potatoes, corn on the cob, and roasted stuffed tomatoes for dinner. As
> good as everything else was, the gang just kept taking more tomatoes to
> add to their plate. You can't get better than a vine ripened August
> summer tomato 'round here. What are you all doing with your bounty?
>
> Sandy's parsley parmesan stuffed tomatoes (use whatever herbs and
> cheese you have, this is what I had on hand tonight):
>
> Cut 4 small - medium tomatoes in half. Partially squeeze out the seeds
> and juice over the sink, and put them in a baking pan.
>
> Mix together about 1/2 cup bread crumbs (I used Panko tonight...came
> out crunchy and kind of nice) with 2 cloves finely minced garlic, a
> good handfull of finely minced flat leaf parsley, 1/2 tsp. salt, 2
> tbs. grated parmesan cheese, and a few good grindings of pepper.
> Drizzle about a tablespoon of olive oil in and mix well, then mound
> into the tomato halves. Drizzle another bit over top of the tomatoes
> and bake in a hot oven (I used 350 degrees convection, along with my
> meatloaf) until the tomatoes are tender and brown and crispy on top.
>
> Sandy
>
Gee, that looks like what mom did. When I'm not feeling lazy,
I'll have to compare this with her recipe.

--
Jean B.

"Sandy" > wrote in message
oups.com...
> I've had a weekend full of the best crop of juicy red summer tomatoes,
> best of the summer so far! Yesterday I had not one, but two of the
> most awesome BLTs, the kind that drip down your chin from the tomato
> juice, and the roof of your mouth is feeling a bit raw from the crunchy
> toast and the acid from the tomatoes. Tonight I made meatloaf, smashed
> potatoes, corn on the cob, and roasted stuffed tomatoes for dinner. As
> good as everything else was, the gang just kept taking more tomatoes to
> add to their plate. You can't get better than a vine ripened August
> summer tomato 'round here. What are you all doing with your bounty?
>
> Sandy's parsley parmesan stuffed tomatoes (use whatever herbs and
> cheese you have, this is what I had on hand tonight):
>
> Cut 4 small - medium tomatoes in half. Partially squeeze out the seeds
> and juice over the sink, and put them in a baking pan.
>
> Mix together about 1/2 cup bread crumbs (I used Panko tonight...came
> out crunchy and kind of nice) with 2 cloves finely minced garlic, a
> good handfull of finely minced flat leaf parsley, 1/2 tsp. salt, 2
> tbs. grated parmesan cheese, and a few good grindings of pepper.
> Drizzle about a tablespoon of olive oil in and mix well, then mound
> into the tomato halves. Drizzle another bit over top of the tomatoes
> and bake in a hot oven (I used 350 degrees convection, along with my
> meatloaf) until the tomatoes are tender and brown and crispy on top.
>
> Sandy
>
Me too! Had corn on the cob for lunch, white corn. First time we've seen
it up here in Ontario. Sooo sweeet!

Made a nice cheese souffle for supper. Ate so much vegetable earlier
didn't need anything else.


--
My Word
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html

Sandy wrote:

> I've had a weekend full of the best crop of juicy red summer tomatoes,
> best of the summer so far!

Mine peaked a month ago, and have pretty much dried up in this heat. I'm
hoping come september and our long autumn weather they'll perk up for a
2nd late crop.



Dawn