In Season: Deviled tomatoes

by Sarah Christine, Posted Sep 9th 2008 @ 3:01PM

Welcome to my first installment of In Season. Every Tuesday, I'll be showcasing a recipe that uses produce at the peak of flavor. I'm a true believer in utilizing the freshest ingredients to enhance a meal. These recipes may be main courses or just side dishes. Either way, I hope to bring you recipes that showcase each ingredient in a simple, yet unique way.

Today I bring you Deviled Tomatoes: a fresher and more modern take on the classic, Deviled Eggs. More colorful and lighter, these mouthwatering bites are a perfect way to start a brunch or cocktail party. Feel free to substitute the plum tomatoes for small heirloom tomatoes for an eye-catching, vivid display.

Read on for the recipe from the cookbook: Tomatoes & Mozzarella by Hallie Harron and Shelley Sikora.

Deviled Tomatoes

4 hard-boiled eggs, peeled
3/4 cup shredded mozzarella cheese
2 tablespoons sour cream (low-fat okay)
1 tablespoon fresh Italian parsley, minced
2 teaspoons Dijon mustard
1 teaspoon cider vinegar

Sea salt and freshly ground pepper to taste

3 to 5 drops hot sauce of your choice

3/4 pound small ripe plum tomatoes (about 15 tomatoes), cut in half lengthwise

15 bocconcini mozzarella balls, cut in half

1. Separate the whites from the yolks of the eggs and finely mince both separately. Place half of the whites and all of the yolks in a large bowl. Stir in the shredded mozzarella, sour cream, parsley, mustard, and vinegar. Season with salt, pepper and hot sauce.

2. Using a spoon, gently scoop out the seeds from each tomato half. Place a heaping teaspoon of the egg mixture in each tomato half. Top the tomatoes with the remaining egg whites and garnish each one with a bocconcini half. Serve immediately, or cover and refrigerate for up to 2 days before serving. This is best eaten at room temperature.

Makes about 30 tomatoes

Filed Under: Ingredients
Tags: appetizers, deviled tomatoes, DeviledTomatoes, fall, featured, fruit, Hallie Harron, HallieHarron, hors doeuvres, in season, InSeason, recipes, Shelley Sikora, ShelleySikora, Tomatoes and Mozzarella, TomatoesAndMozzarella