Before living in Connecticut, my favorite season (post childhood) was fall. Blame it Connecticut’s beaches, cool breezes, and abundance of summertime traditions, but for the last two years, summer has become my number one.
Walter’s love of summer – the weather, sports, surfing, and especially gardening – has never wavered, as has his love of his favorite summer fruit, tomatoes, stemming from their quality and availability to a NJ native.
Any recipe that uses fresh tomatoes during their short season in New England I make sure to bookmark. This one in particular is easy to make and quick for weeknight meals. If you can’t find nutritional yeast, you have several options – you can omit it, substitute it with shredded vegan cheese, or, if you’re not vegan, use Parmesan cheese.
Vegan Stuffed Tomatoes
- 4 vine-ripened tomatoes
- 1 cup chopped basil
- 3/4 cup breadcrumbs
- 1 roasted garlic bulb
- 2 tablespoons olive oil
- 1/4 cup nutritional yeast
- Salt and pepper to taste
Preheat oven to 375 degrees. Cut a 1/4 inch slice off the top of each tomato and scoop out the pulp, chop, and put into a bowl. Salt and pepper the inside of each tomato and set aside. Add the basil, breadcrumbs, garlic, olive oil, and nutritional yeast to tomato pulp and mix well. Fill each tomato to the top with the breadcrumb mixture and place in an oiled baking dish. Drizzle olive oil on each tomato top and bake for about 30 minutes. Serve warm with a tossed salad.