The CSA has been coming through with heirlooms, as well as an array of smaller tomatoes. I used up this week's batch by slicing off the tops, removing the pulp with a grapefruit spoon, and mixing it with tuna, parsley, shallots, and bread crumbs. I then simply stuffed the hollowed out tomatoes with the mixture, sprinkled with bread crumbs, and baked for 30 minutes at 350 degrees F. On the side, some mushrooms that I had picked for 24 hours and a plate of prosciutto di parma and parmigiano reggiano.
