4 firm ripe tomatoes; 1 cup of 18% cream; 1/2 cup grated provolone cheese (or mozzarella); 1 tbsp. grated parmesan cheese;
2 cups of vegetables (green peas, sweet corn, sliced zucchini, diced peppers, cauliflower, broccoli);
1 garlic clove, chopped; 1 tbsp. butter; salt and freshly ground black pepper to taste; chives or fresh thyme for decoration.
Recipe: Dip the 4 large tomatoes in boiling water and after 30-35 seconds transfer them in iced water to cool down and stop the cooking. Peel the tomatoes and remove the seeds, leaving the tomato cup-shaped. Heat the butter in a medium frying pan and sauté the vegetables with the garlic until soft. Add the cream and reduce the sauce slightly. Thicken with the grated cheese and season to taste. Place the tomato cups in appetizer plates and pour the creamy vegetable filling over them. Garnish the stuffed tomato with chives and chopped parsley, or fresh thyme. Optional: Serve the stuffed tomato with some freshly grated Parmesan cheese on top.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.
