INGREDIENTS:6 medium (5 ounces each) Florida tomatoes, divided
3 Tbsp. olive oil, divided
1 ¼ tsp. thyme leaves, divided
to taste, salt and pepper
1 ½ tsp. minced garlic
1 medium shallot, minced
4 eggs
1 cup prepared Hollandaise sauce
3 ½ ounces goat cheese, cut into 4 3-inch roundsDIRECTIONS:Preheat oven to 375°F.
Core 2 tomatoes; cut in halves horizontally; squeeze gently to remove seeds. Coarsely chop pulp; set aside. Core remaining 4 tomatoes; slice off tops. Scoop out pulp leaving ¼-inch thick shells. (Reserve pulp for another use.) Sprinkle tomatoes with 1 Tbsp. olive oil, 1 tsp. thyme, and salt and pepper to taste.
Place in a baking pan. Bake until just heated through, 6 to 8 minutes; set aside. Preheat broiler.
To prepare tomato concasse:
In a skillet heat remaining 2 Tbsp. oil until hot. Add shallots; cook and stir until softened, 2 to 3 minutes. Stir in reserved tomato pulp, the garlic, remaining ¼ tsp. thyme, and salt and pepper to taste. Cook and stir over low heat until liquid has evaporated, about 5 minutes.
Meanwhile, poach eggs. Place one poached egg in each baked tomato; top with 1 round of goat cheese. Broil until cheese is bubbly and slightly browned.
To serve:
Spoon ¼ cup of Hollandaise in center of each plate. Top with 1 stuffed tomato. Garnish with ¼ cup tomato concasse, and steamed spinach, if desired. Serve immediately with grilled sliced Italian or French bread, if desired.SERVINGS:4 servingsFrom:Chef Rob Miketa, Hot Tomato RestaurantPHOTO CREDIT:Photo Credit: FLORIDA TOMATO COMMITTEE