create | LET’S EAT!
THE STUFF OF SUMMER How can you improve fresh summer veggies? Stuff them full of family-friendly flavors, as we’ve done in these five recipes. B Y J . M . H I R S C H INGREDIENTS
DEEP-DISH PIZZA TOMATOES
4 large, firm tomatoes 2 large slices multigrain bread, cut into ½-inch cubes 1 cup shredded mozzarella 6 slices sandwichsize pepperoni, diced ½ tsp. Italian seasoning ¼ tsp. salt
Far from garden variety, this new take on pepperoni pizza puts the tomato front and center and uses crusty bread and familiar pie toppings for the filling.
2. Trim off and discard the top ¼ inch of each tomato. Working over a bowl, core and seed the tomatoes, reserving the pulp. Pick out and discard any hard pieces from the bowl.
3. In a medium bowl, stir together the remaining ingredients. Stir in ½ cup of the reserved tomato pulp. 4. Spoon the bread mixture into the tomatoes, distributing it evenly and mounding it slightly. Set the tomatoes in the prepared pan and bake for 30 minutes. PER SERVING: 198 calories, 13g protein, 10g fat, 4g sat. fat, 16g carbs, 3g fiber, 685mg sodium
4 MORE RECIPES FOLLOW
AUGU S T 201 5
30
PRODUCT WE LOVE Make quick work of coring and seeding fruits and veggies with a melon baller, such as the stainless steel one shown here. $7.95, crateandbarrel.com
P H OTO G R A P H S B Y M I C H A E L P I A Z Z A ; F O O D S T Y L I N G B Y C AT R I N E K E LT Y; P R O P S T Y L I N G B Y C A R O L I N E W O O D WA R D
ACTIVE TIME: 10 MIN. TOTAL TIME: 40 MIN. MAKES: 4 SERVINGS
1. Heat oven to 375°. Coat a 9-inch cake pan with cooking spray.
