09 May 2012

Baked Tomatoes with Butter Beans and Herbs

You guys. Something magical just happened in my kitchen. Magical and crazy, but totally delicious.

I have had two little tomatoes chilling in my fridge, looking for a home and I was at a loss of inspiration, but then this little post came along. Not only did I have the tomatoes, but I had fresh herbs on hand, too! I have had great success in the past with recipes from Spoon Fork Bacon, so I had a good feeling about this recipe.

Since I only had 2 tomatoes (versus the 8 that are called for), I winged the measurements given the reduced portion. I also added some leftover butter beans I had to the breadcrumb mix and mashed them up. 

The end result? Delicious! Oh, and what's that little guy hanging over on the right side? Well, that my friends would be a savory pancake! I overestimated how much stuffing I could put in the tomatoes, so then I added an egg and probably a quarter of a cup of shredded cheese and fried it up like a pancake. Once it was light and fluffy, I plopped it down on the plate with a dollop of pesto. 

Guys, I don't know which part of this recipe I liked best, but I'll definitely be playing around with the idea of baked (and stuffed) tomatoes and savory pancakes in the future!


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