The tomatoes are piling up. We’ve: cut them into wedges; sliced them; eaten them out of hand; layered them into BLT’s; anointed them with olive oil and vinaigrette; slathered them with mayo (our signature move); and whirled them into gazpacho. So today, we stuffed them with ground lamb, sautéed chopped onions and garlic, parsley, mint, and a squirt of harissa, then sprinkled breadcrumbs on top. They are so mouth-watering we’ll keep stuffing them—with different fillings—till there are no more on the vines.

 

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