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Vegetable Stuffed Tomatoes

 

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Vegetable Stuffed Tomatoes
 

 

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Recipe

Vegetable Stuffed Tomatoes

Authentic Italian is healthy Italian, like these vegetable stuffed tomatoes.

Times

  • Prep Time : 15 min
  • Cook Time : 30 min
  • Ready Time : 45 min

Servings

4-6

Ingredients

  • 8 medium, round tomatoes (ripe but not soft)
  • 1/2 large onion, minced
  • 1 celery stalk, minced
  • 1 garlic clove, minced
  • 1 yellow pepper, seeded and cut into small cubes
  • 2 medium/small zucchini, cut into small cubes
  • 1 small eggplant, peeled and cut into small cubes (Chinese work well)
  • 2 slices artisanal bread, peeled and cut into small cubes (Pugliese, Ciabatta or sourdough bread)
  • 16 pitted olives
  • Extra-virgin olive oil
  • Salt and pepper to taste
  • 4 ounces Provolone, Kashkaval or Gruyere cheese (optional)

Directions

1 Cut the tops off each tomato, allowing enough room for you to scoop out the seeds. Scoop out the flesh and seeds of each tomato using a grapefruit scooper or a teaspoon. Season the inside of the hollowed out tomato shells with salt, and put them upside down on a tray lined with paper towel, or on a large colander in your sink, to drain (they will need about 30 minutes).

2 In the meantime, heat 2 tablespoons oil in a pan. Add the minced onion, celery and garlic, and cook for 3 minutes. Add the rest of the cubed vegetables, and cook on high heat, stirring, for 3 more minutes. Season with salt and pepper, lower the heat, cover, and cook for 15 more minutes. Remove from the pan and set aside. In the same pan, heat 2 more tablespoons olive oil and cook the bread cubes in it until golden. Combine the bread (and cheese, if using) with the vegetable ratatouille. The mix should feel moist; otherwise you can add a couple tablespoons of vegetable stock.

3 Line a baking tray with parchment paper and place the tomato shells in it. Stuff the shell with the ratatouille and bread mix, top with olives, and drizzle or brush with a little more olive oil, if preferred. Bake for about 25-30 minute in a pre-heated 400˚F oven.

As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Summer 2012) – Subscribe Now and never miss an issue.

About Alessandra Rovati

avatar

Alessandra Rovati was born and raised in Venice, Italy, and has had a passion for food since a very young age (she is said to have feasted on garlic and chili-marinated herring at 15 months). Alessandra writes about Kosher and Jewish Italian food and teaches cooking; she also posts free recipes and how-to’s, offering a glimpse of Jewish Italian culinary history, on her website, Dinner in Venice

 

comments

 

2 Responses to Vegetable Stuffed Tomatoes

  1. avatar says: faygie

    nice picture!

  2. One of my favorite summer dishes.

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