B and I went to the Hollywood farmer's market... it seems that Los Angeles can't decide what season it's in right now since there seemed to be an abundance of squishy tomatoes yet a whole plethora of peaches as well. We were on a mission for figs, but alas only a few straggling boxes of mushy figs were to be found. We did manage to find two heirloom tomatoes on the firmer side, a whole bag of green beans for 90 cents (!) which B tossed with the garlic and almond and butter concoction below, and some sweet corn.
B made those tomatoes up there....
Just mix together shredded parmesan, 2 garlic cloves per tomato, blue (bleu?) cheese (more than you think is necessary), extra virgin olive oil, and cracked black pepper. Cut the tops off the tomatoes and core them too. Drizzle some olive oil over the tomatoes and sprinkle with sea salt. Generously stuff the cheese and garlic mix into the tomatoes. Drizzle with a little more olive oil and put on the top rack of the oven (I think we put in on low broil) until the tomato skins burst a little bit and the cheese is bubbly and slightly browned.
Ridiculously easy to make and ridiculously easy to devour.
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