Grocery shopping at my neighborhood market this summer in Paris, I noticed a bin of tomatoes labeled “tomates pour rôtir,” which means “tomatoes for roasting.” I put several of the deep red orbs in my cart, imagining that they would be delicious stuffed.
Back in my small apartment kitchen, I scooped out the seeds and flesh, and filled the cavities with a mixture of homemade breadcrumbs, sautéed shallots, bits of creamy goat cheese, and herbs. Then I popped the tomatoes into the oven for less than half an hour until they were hot and the cheese had melted. The tomatoes held up beautifully in the oven and were indeed perfect for roasting. For serving each tomato was garnished simply with a fresh basil sprig.
Back home in New England, I was surprised to find similar tomatoes at a nearby Whole Foods.