Foodie Friday: Stuffed Tomatoes with Ligonier Country Market Sourced Ingredients

Talented and delightful people who inspired this recipe

Tomorrow, dear reader, is market number five of Ligonier Country Market. To date, we have not had a Saturday without rain. The weather is definitely impacting the market attendance. Despite inclimate weather, the dedicated growers, producers, and artisans continue to show up and hope for the best. I gently encourage you to wear your cutest rubber boots. Cute rubber boots are a staple for market attire. Don your rain gear, break out your umbrella, and join us rain or shine. A bonus to rainy days at the market is a smaller crowd and access to a greater variety of goods. Tomorrow, the weather is once again calling for rain, but there is never a bad day at the Ligonier Country Market.

I enjoy the market season for many reasons, one of which is that we have unlimited access to exceptional, fresh food. The fruit and veg available are astounding. From fresh mushrooms, strawberries, and vegetables to sourdough bread, fresh spice blends, farm-fresh cheeses, and wine, the market offers an extraordinary variety of locally grown and produced high-quality foods. I genuinely believe there is something for everyone at the Ligonier Country Market. My recipe this week features a meal made with ingredients exclusively found at the Ligonier Country Market.

The Bibbed Wonder loves stuffed tomatoes. GramBarb (said as fast as possible and all in one breath) made these during the summer months from her freshly grown tomatoes while my bib-overall-wearing buddy was growing up. We elevated GB's recipe by using sourdough bread from Seasons of Sourdough, Spicy Italian seasoning from my spicy friend, Sherry at Broken Locust, fresh tomatoes from Yarnick's Farm, right here in Indiana County, and cheese from Van Grouw Family Farm.

The recipe, as with most of my recipes, is simple and straightforward. Although simple, this recipe is so very fresh and delicious. It's great if you have an abundance of fresh tomatoes from your garden. It's vegetarian, if that is your thing. Most importantly, it comes together quickly, is delicious, and filling. I encourage you to join us at Ligonier Country Market and source some of the most beautiful, tasty, and farm-fresh ingredients available in one convenient place in our area. You won't be disappointed.

Stuffed Tomatoes

Ingredients:

-8-10 Large Fresh Tomatoes, cored and hollowed ( I sourced mine from Yarnick's Farm)

-1 Loaf Sourdough Bread, torn into small bits (I love Seasons of Sourdough)

-1 TBLS Spicy Italian Seasoning from Broken Locust

-1 Cup Cheddar Cheese ( I sourced mine from Van Grouw Family Farm)

-1/2 Cup Butter, melted

-1 Onion, minced (Also from Yarnick's Farm)

Directions:

-Preheat the oven to 375 degrees

-Wash and core your tomatoes, creating a nice, large cavity

-Place the cored tomatoes in a 9 x 13 baking dish prepared with olive oil

-In a large bowl, place torn bread loaf pieces

-Pour melted butter over bread, add the onion, spicy Italian seasoning, and cheddar cheese

-Mix well, and fill each tomato cavity with stuffing mixture

-Top each tomato with an additional sprinkling of cheddar cheese

-Cover with foil and bake for approximately 45 minutes to 1 hour

-Allow the tomatoes to rest for a few minutes before serving

The stuffed tomatoes pair well with a fresh salad, all of whose ingredients can also be sourced from the Ligonier Country Market. In about an hour, you'll have a fresh, nourishing, and delightful meal. It's wonderfully fresh, simple, and oh-so-delicious.

On this overcast Foodie Friday, stay safe, be smart, and shop for farm-fresh, local produce while the season is upon us. Please join us at Ligonier Country Market tomorrow from 8:00 a.m. to 12:00 p.m. to support your local farmers and producers, and remember to keep washing your hands.