fracas

Last week, we learned how Gwyneth Paltrow came to name the fruit of her loins Apple… it was all Madonna’s fault; she and a nasty looking apple. There’s been no rash of newborn baby Apples born this past week though, so I’ll have to assume the photo caused a bit of a crisp attitude amongst the fraccers.

It’s been a bit of a depressing week in the food news though. What with all those reports of a nasty tomato-caused salmonella outbreak, I can fully understand why many of you out there would only cautiously anticipate your weekly food porn fix. After all, unless you’re into that kind of thing… vomiting is hardly the response one would hope to be getting from their porn.

Salmonella outbreak aside, there are a few other naughty reasons one might decide tomatoes are just nothing but a bunch of bad seeds. Known as “love apples” by Puritans, they have a reputation as a sexual stimulant.

Indeed. No wonder that Burger King guy makes tomatoes a regular offering with his Whopper?

Burger King, well he’s not alone in knowing that tomatoes are naughty. Sinatra has long been known to have defined “a ripe tomato” as a woman ready for seduction or even marriage.

So this week, I bring you a couple of tomatoes that, just like Sinatra sang… are doing it their way.

Incidentally, ProducePete is pretty adamant that mature tomatoes taste better.

Frac me! Since some say fracas herself is a pretty mature tomato… I can only say that ProducePete will heretofor, be a legend in mine eyes!

[A side note to all the cougars out there: Why be a cougar if you can be a mature tomato?]

Please enjoy the weekly Friday Food Porn recipe. To properly honor the memory of Sinatra and give these tomatoes their due, I’ve chosen to ask you to take part in a little tomato stuffing of your own!

Bon Appetit!

Stuffed Tomatoes

• 4 large tomatoes, any variety
• 1/4 cup pesto (homemade or your favorite jarred pesto)
• 1/4 cup Panko (Japanese bread crumbs)
• 2 Tbsp. chopped fresh parsley
• 2 Tbsp. minced garlic
• 1 Tbsp. extra virgin olive oil
• 1/4 cup grated parmesan cheese

Preheat oven to 350 degrees F. Core the tomatoes and scoop out the seeds and inner flesh. Mix the pesto, Panko, parsley, garlic and olive oil in a small mixing bowl. Divide the mixture evenly among the tomatoes. Bake for 20 minutes. Top each tomato with one tablespoon of grated Parmesan cheese. Bake another 5 to 10 minutes until the cheese is brown and bubbly. Serve immediately.

Makes 4 servings.

[Recipe Source]

If you think anyone over here could use a good stuffing… click over and tell them so!

Porn is meant to be shared. Do it. Yes, I said do it, right after I said porn…