Braised Stuffed Tomatoes
|TABASCO® brand Cayenne Garlic Pepper Sauce||---||1/2 cup|
|Globe tomatoes, blanched and peeled||---||4 ea.|
|Olive oil||---||1/4 cup|
|Zucchini, minced||---||1 cup|
|Yellow squash, minced||---||1 cup|
|Red bell pepper, minced||---||1 cup|
|Red onion, minced||---||1 cup|
|Kosher salt||---||1 Tbsp.|
|Sun-dried tomatoes, minced||---||1/4 cup|
|Chives, minced||---||1/4 cup|
|Basil, minced||---||1/2 bunch|
|Shallot, minced||---||1/4 cup|
|Heavy cream||---||1 cup|
|Goat cheese||---||1/2 cup|
Preheat oven to 325°F.
Cut the tops of the tomatoes like a jack o’lantern and save. Remove the centers of tomatoes without puncturing the bottoms; set aside.
In a large rondeau over high heat, add olive oil. sauté zucchini, yellow squash, bell pepper and red onion until lightly browned; season with salt, add sun-dried tomatoes, basil, chives and TABASCO® Cayenne Garlic Pepper Sauce and shallots. Stir for 1 minute, then add in heavy cream and reduce by half. Fold in goat cheese until fully incorporated, about 1 to 2 minutes.
Allow mixture to cool for 10 minutes and set before placing into tomatoes. Cover filled tomatoes with tops and place into the preheated oven for 5 to 8 minutes, and serve.