PANZANELLA STUFFED HEIRLOOM TOMATOES
Steps:
- Cut the top 1/4-inch off each tomato and reserve. With a serrated knife, cut the interior membrane away from the outside skin without cutting through completely; scoop the membrane and seeds out with a spoon and transfer to a strainer set over a bowl to drain. Season the hollowed tomatoes and the membrane in the strainer with salt and pepper.
- Put the onions in a small bowl and cover them with 2 tablespoons vinegar and a pinch of salt. Let stand 10 minutes; this will remove some of the raw sharp flavor of the onion. In a bowl, whisk together 1 tablespoon vinegar, the garlic oil and 1/4 cup of the drained tomato water. Season well with salt and pepper.
- Coarsely chop the drained tomato membrane and put in a mixing bowl. Drain the onions and add them along with the grissini pieces. Drizzle the dressing over the bowl and toss very well; season again and add more oil, tomato water and vinegar, as needed, to evenly moisten the stuffing. Stuff each tomato with 1/4 of the stuffing and garnish with the tomato tops. Chill until ready to serve.
Nutrition Facts : Calories 244 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 276 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 5 grams, Sugar 9 grams
QUINOA-STUFFED HEIRLOOM TOMATOES WITH ROMESCO
Vegetarian option! And a great use of delicious heirloom tomatoes when in season!
Provided by Lynette ! @breezermom
Categories Other Main Dishes
Number Of Ingredients 23
Steps:
- For Romesco sauce, place the first 9 ingredients in a blender and process until smooth.
- To prepare filling, heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to the pan; swirl to coat. Add onion, saute 4 minutes or until the onion begins to brown. Add 1 teaspoon garlic and ginger; saute 30 seconds, stirring constantly. Stir in quinoa; cook 1 minute, stirring constantly. Add broth, 3/8 teaspoon salt, and 1/4 teaspoon black pepper; bring to a boil. Cover and simmer 20 minutes or until quinoa is tender and the liquid is absorbed.
- Combine quinoa mixture, parsley, dill, and chickpeas in a bowl.
- Cut the tops off the tomatoes; set aside. Carefully scoop out the tomato pulp, leaving the shells intact. Discard the pulp. Divide quinoa mixture evenly among the tomato shells; replace the tomato tops. Spoon romesco sauce around the stuffed tomatoes.
STUFFED HEIRLOOM TOMATOES
Steps:
- Preheat oven to 375F. Using paring knife, core tomatoes. Scoup out seeds with a spoon. Season insides of tomatoes with salt and pepper. Set tomatoes, cut side down, on plate. In saute pan over medium-high heat, warm 2 Tbs. oil. Add onion; cook 5 minutes. Add garlic; cook 1 minute. Add sausage and ed pepper flakes; cook, breaking sausage into small pieces, until cooked through, 3 - 5 minutes. Transfer sausage mixture to bowl; cool 10 minutes. Stir oregano, bread crumbs, 1/2 cup cheese and parsley into sausage mixture. Stuff tomatoes with filling; place in baking dish. Sprinkle tomatoes with 1/4 cup cheese, dividing evenly. Drizzle oil over tomatoes. Bake 30 - 35 minutes. Let stand 5 minutes before serving.
PANZANELLA STUFFED HEIRLOOM 'BIG BEEF' TOMATOES
This recipe is a slight twist on classic stuffed tomatoes. Savory yet light, these tomatoes would make a great appetizer or side dish. Using Mighty 'Mato "Big Beef" tomatoes fresh from your garden, these tomatoes will be a hit at your next pot luck, family dinner or event! Find Mighty 'Mato tomato plants at www.mightymato.com
Provided by Mighty 'Mato @MightyMato
Categories Vegetables
Number Of Ingredients 6
Steps:
- Cut the top 1/4-inch off each tomato and reserve. With a serrated knife, cut the interior membrane away from the outside skin without cutting through completely; scoop the membrane and seeds out with a spoon and transfer to a strainer set over a bowl to drain. Season the hollowed tomatoes and the membrane in the strainer with salt and pepper.
- Put the onions in a small bowl and cover them with 2 tablespoons vinegar and a pinch of salt. Let stand 10 minutes; this will remove some of the raw sharp flavor of the onion. In a bowl, whisk together 1 tablespoon vinegar, the garlic oil and 1/4 cup of the drained tomato water. Season well with salt and pepper.
- Coarsely chop the drained tomato membrane and put in a mixing bowl. Drain the onions and add them along with the grissini pieces. Drizzle the dressing over the bowl and toss very well; season again and add more oil, tomato, water and vinegar, as needed, to evenly moisten the stuffing. Stuff each tomato with 1/4 of the stuffing and garnish with the tomato tops. Chill until ready to serve.
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