Grocery
shopping at my neighborhood market this summer in Paris, I noticed a bin of
tomatoes labeled “tomates pour rôtir,” which means “tomatoes for roasting.” I
put several of the deep red orbs in my cart, imagining that they would be
delicious stuffed.
Back in my
small apartment kitchen, I scooped out the seeds and flesh, and filled the
cavities with a mixture of homemade breadcrumbs, sautéed shallots, bits of
creamy goat cheese, and herbs. Then I popped the tomatoes into the oven for
less than half an hour until they were hot and the cheese had melted. The
tomatoes held up beautifully in the oven and were indeed perfect for roasting. For serving each tomato was garnished
simply with a fresh basil sprig.
Back home
in New England, I was surprised to find similar tomatoes at a nearby Whole
Foods.