line-up in this progressive dinner from my foodies.See the
Now westward to Southern California to the blog of Fugi Mama (that’s what she is called) and her Julia Child’s inspired creation of stuffed tomatoes. Fuji Mama was one of the first blogs I started following and all of her writings and recipes are absolutely fab. Her version takes on a Japanese flair with the use of Panko and shiso, a herb in the mint/basil family. Enjoy!
Tomates à la Japonaise
(Tomatoes Stuffed with Panko, Herbs, and Garlic) Adapted from Mastering the Art of French Cooking, by Julia Child
6 firm, ripe, red medium tomatoes
Salt and Pepper
3 cloves minced garlic
3 Tbsp. minced green onions
1 Tbsp. minced fresh shiso leaf (or you can use all basil instead)
3 Tbsp. minced fresh basil
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup olive oil
1/2 cup Panko bread crumbs
Toasted sesame oil, to sprinkle on top of stuffed tomatoes
1. Preheat oven to 400 degrees Fahrenheit.
2. Remove the stems and wash the tomatoes. Cut the tomatoes in half crosswise. Gently squeeze out the juice and seeds. Sprinkle the halves lightly with salt and pepper.