From their start in the New World, to "poisoning" Europe's elite, embraced by Italians and squashed by the US Supreme Court, the story of Tomatoes is filled with twists and turns. Today, I show you how to make one of Italy's oldest recipes for Stuffed Tomatoes with Herbs while we explore this fruit's... vegetable's... ingredient's sordid past.

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LINKS TO INGREDIENTS & TOOLS**
All-Clad 12 Inch Frying Pan: https://amzn.to/2D4JGLF

LINKS TO SOURCES**
The Tomato in America: Early History, Culture, and Cookery by Andrew F. Smith: https://amzn.to/3dT7z5I

Pomodoro!: A History of the Tomato in Italy by David Gentilcore: https://amzn.to/38l2YIl

Il Cuoco Galante by Vincenzo Corrado: https://amzn.to/2NRGCVa

https://www.smithsonianmag.com..../arts-culture/why-th

https://www.washingtonpost.com..../news/wonk/wp/2017/1

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POMODORI FARCINI ALL'ERBETTE (Tomatoes Stuffed with Herbs)
ORIGINAL RECIPE (From Il Cuoco Galante: translated by Francesco Vitellini)
Mince parsley, onion, sorrel and mint, add ham, season with salt and pepper; add egg yolk and grated provatura; stuff the mixture into the tomatoes, fry them and serve with ham broth.

MODERN RECIPE
INGREDIENTS (Amounts will vary depending on size and quantity of tomatoes)
- Fresh ripe tomatoes (medium size)
- Italian Parsley
- Onion
- Sorrel (or another sour/bitter green such as arugula or chard)
- Mint
- Prosciutto
- Egg Yolks (about 1 for every 2 tomatoes)
- Provatura (or fresh mozzarella)
- Salt & Pepper
- Olive Oil for frying

METHOD
1. Mince the herbs and onion and mix together in a medium bowl.
2. Tear the prosciutto into small pieces, then mix into the herbs and add salt and pepper to taste. Grate the Provatura into the mixture and finally add the egg yolks. Mix together until you form a paste.
3. Slice off the tops of the tomatoes and scoop out the inside with a spoon. Then stuff the tomatoes with the herb mixture until full.
4. Add olive oil to a frying pan and set over medium heat. Fry the tomatoes, first on the bottom for 2-3 minutes, then flip them over and fry the tops for 2-3 minutes. If you wish for the egg to be fully cooked, place frying pan into an oven set at 350°F/175°C for 10-12 minutes or until the center of the filling registers 165°F/74C. If you wish, add additional cheese to the tops of the tomatoes before placing them in the oven.
5. Remove the pan from the oven and plate the tomatoes garnishing with herbs.

PHOTO CREDITS
Vincenzo Corrado (book author); luigi erario (Luigi Erario: photographer) / Public domain
Margherita Pizza - Valerio Capello at English Wikipedia / CC BY-SA (http://creativecommons.org/licenses/by-sa/3.0/)
Famous Original Ray’s - Dave Winer at Flickr https://creativecommons.org/licenses/by-sa/2.0/
Romeo giving money to an apothecary: Wellcome Collection gallery (2018-04-02): https://wellcomecollection.org/works/kngk4q6x CC-BY-4.0

MUSIC CREDITS
Bushwick Tarentella - Thatched Villagers by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/r....oyalty-free/index.ht
Artist: http://incompetech.com/

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