This recipe started with these beautiful tomatoes from the farmers’ market. For some reason, this year’s tomatoes are some of the best I have ever had. Because of this, we have been picking up an abundance of them at the market and allowing them to guide my inspiration.
Start of by preheating the oven to 350*. Cut the tops off the tomatoes and squeeze very gently to release some of the juice and seeds. Next, with a spoon scoop out a small hole for the stuffing.
Now, for the stuffing. We had one lonely leftover salmon fillet in the fridge from dinner the night before. Not enough to feed two, right? WRONG! When repurposed into this stuffing, we ate well!
Break apart the salmon fillet until it is in very small pieces. Add about a half of a cup of panko bread crumbs. Any bread crumbs would probably work, but I love the crunch of panko! Also about one tablespoon of a good quality olive oil, salt and pepper get added in. Mix well to combine all the ingredients.
All that scrumptious stuffing gets put into the hole you have hollowed out in the tomatoes. It is perfectly okay and actually preferred if the stuffing overflows slightly. Top with a little bit of extra panko and a drizzle of the olive oil. Into the oven they go!
After about twenty minutes, the tomatoes will soften and the tops will be nicely browned. The house will smell absolutely amazing at this point as well. This is how you will know they are ready. It is tempting to dive right in, but don’t do it! You will burn your tongue and not enjoy them as much as you should.
I served them up with more leftovers from dinner, an arugula, mint and watermelon salad. We were satisifed, and more importantly did not even think about the fact that we were eating leftovers!