Festa al Fresco: POMODORI RIPIENI DI ZUCCHINE or ZUCCHINI FILLED TOMATOES

When I was in Sweden I received a very nice and sweet invitation from Lisa ( La Mia Cucina) in which she and Ivonne (Cream Puffs in Venice) asked me if I was interested in participating in their one off event Festa al Fresco. And who was I to answer no to two incredibly nice food bloggers and to such a nice event that actually fits me like a hand in glove? But I knew I would have very little time to come up with something when I got back here in Italy but I hoped that I could make it. And I did although at the last moment as you can see because tomorrow is the last day (so if you want to participate-hurry up!). I’m happy I did, both because I’m happy to be a guest of this feast and both because it forced me to think up this dish that I like a lot and that I definitely will make for my next lunch party!

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I bought a 10 kilos (22 lb) box of tomatoes the other day so I knew that I wanted to use these because they are so sweet. This type of oblong tomato is called perino and it is usually used for making tomato sauce because they are quite ‘dry’ and without too many seeds but when they are good I always use them for other things as well, like in this recipe but you can use some other type if you want.

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POMODORI RIPIENI DI ZUCCHINE or ZUCCHINI FILLED TOMATOES

8-10 tomatoes on the smaller side
8-10 small and tender zucchini
1 clove of finely chopped garlic
1 sprig of rosemary
2-3 tblsp freshly grated parmesan cheese
Salt
Olive oil

– Divide the tomatoes in two, scoop out the inside and put them in an oven-proof form. Bake them for approx. 45 min in 150° centigrades. They should be soft but not too soft.
– Slice the zucchini very thinly.
– Heat up the olive oil and the chopped garlic and add the zucchini. Crush the rosemary leaves slightly and add it and some salt.
– Braise until the zucchini is soft.
– Take out the rosemary sprig and then you mash the zucchini before adding the parmesan. Mix well.
– Spoon the zucchini mash into the tomato halves and serve them tepid or cold.

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