Lunch | Soupbelly

Instead of making the usual Caprese salad by layering fresh tomatoes, mozzarella and basil together, I decided to try something different. I scooped out the tomato guts, sautéed them with garlic, olive oil and basil. I then removed the guts from the heat and added breadcrumbs (to soak up the excess liquid) and shredded mozzarella cheese. And then I stuffed the guts back into the tomatoes, topped with more breadcrumbs and cheese, and baked them for between 20-25 minutes. They make a great side dish, or even a main dish since they are filling enough to stand on their own.

I’m going to be very lax on the amount of ingredients. I used enough breadcrumbs to soak up the excess tomato juice, so use the correct proportions to balance it for yourself.

Caprese Stuffed Tomatoes

Ingredients:

7 medium tomatoes
2 cloves of garlic, minced
olive oil
10 basil leaves, chopped
mozzarella cheese, shredded
breadcrumbs
salt

Directions:

1) Preheat oven to 400 degrees.

2) Scoop out tomato guts and reserve for filling. Sauté guts in pan with a drizzle of olive oil, garlic and pinch of salt on medium high heat for a few minutes. Take off heat, add enough breadcrumbs to soak up excess tomato juices. Combine with a handful of cheese.

3) Stuff the guts back into the tomatoes, sprinkle with more breadcrumbs and cheese. Drizzle with olive oil. Place tomatoes on baking sheet (with lip), and bake in oven for approximately 20-25 minutes until bubbling. Serve.

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Here’s a recipe for you to chew on. It’s a potato crusted quiche filled with crumbled sausage, onion, spinach, cheddar cheese and eggs. Great for breakfast, brunch, lunch or dinner. Use breakfast sausage, Italian sausage, Chinese sausage, chorizo, etc. etc. The possibilities are endless. Also, opt out the cheddar cheese for another cheese if you’d like. As long as you use roughly the same amount of ingredients as I’ve listed, you should be set to go.

Potato Crusted Sausage, Onion and Spinach Quiche (adapted from seriouseats.com)

printable recipe

Ingredients:

1 1/2 lb. Russet Potatoes
1/4 cup grated parmesan cheese
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1 small onion, finely diced
4 oz. sausage, cooked and crumbled
10 oz. box frozen spinach, cooked and roughly chopped
4 oz. cheddar cheese, grated or cubed
5 eggs
1/4 cup milk
salt and pepper

Directions:

1) Preheat oven to 450 degrees. Butter a 9 inch pie dish. Peel the potatoes and grate with a shredder. Mix the potatoes with parmesan, flour, salt and pepper. Press the potato mixture into the pie dish, pushing it along the sides. Transfer into the oven and bake for 30 minutes to dry the potatoes.

2) While the crust begins to bake, prepare the filling. In a sauté pan over medium heat, cook the onions and sausage together, until onions become translucent and sausage is cooked (about 10 minutes). Set aside. Cook the spinach according to directions on box, drain of any excess water. Cube or grate cheddar cheese.

3) Remove potato crust from the oven and reduce the oven temp. to 350 degrees. Layer spinach on bottom, then top with sausage and onion mixture. Top that with cheddar cheese.

4) In a mixing bowl, whisk eggs and milk together. Season with salt and pepper and pour over quiche. Bake for 25 minutes or until egg is set. Let sit for 10 minutes before slicing and serving (THIS IS IMPORTANT!!)

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Preheat oven to 450 degrees. Peel the potatoes and grate with a shredder.

Butter a 9 inch pie dish.

Mix the potatoes with parmesan, flour, salt and pepper.

Press the potato mixture into the pie dish, pushing it along the sides.

Transfer into the oven and bake for 30 minutes to dry the potatoes. Remove potato crust from the oven and reduce the oven temp. to 350 degrees.

While the crust begins to bake, prepare the filling. Cook the spinach according to directions on box, drain of any excess water.

Finely dice one small onion.

I used Bob Evans sausage. This was what was lying in my fridge. Again, any sausage will do.

In a sauté pan over medium heat, cook the onions and sausage together, until onions become translucent and sausage is cooked (about 10 minutes). Set aside.