Something needs to be done about the tomato problem around here:
Don’t mind the dirt; it washes off. My first attempt at a vegetable garden has been, perhaps, a little too successful. Learning how to can may be an advisable next step. In the mean time, my family ate some variation of tomatoes and zucchini every night for two weeks, we took a week off, and this happened.
This includes aggressive foisting of tomatoes upon unsuspecting friends and family members: “Hi, nice to meet you. Would you like some tomatoes?” D recently left for a trip to Minneapolis where he is visiting some friends of ours. He left for the airport while I was still asleep and my first thought upon waking was, I kid you not, “Damn it, I forgot to send him with tomatoes.”
In an effort to thin the tomato population around here (and also, with D out-of-town, continue to gorge ourselves on bread and cheese), Ms. B and I made these for dinner:
Ingredients: zucchini, quartered and sliced; slices of bread, diced; minced garlic; oregano; shredded cheese; whole tomatoes
Directions: Preheat the oven to 400 degrees. Saute the zucchini in a little bit of olive oil for just a minute or two (Don’t cook it all the way through. The zucchini takes longer to cook than the tomatoes, you just want to give it a head start). In a bowl mix together the zucchini and all of the remaining ingredients except for the tomatoes. Slice off just the top of the tomatoes and hollow out the insides. Place open side up in a baking dish, sprinkle with salt and pepper, and suff with the zucchini filling. Cover with foil and bake for 15 minutes. Remove the foil and bake for an additional 5 minutes. Enjoy.