Tag Archives: stuffed tomatoes

Breadcrumb Stuffed Tomatoes

24 Aug

As far as food supplies go, we’re running on empty.  Because we got married on Saturday, neither of us picked up the CSA (we had bigger things on our mind, I suppose!).  We haven’t been to the grocery store to restock our pantry in awhile, and while Zak made a quick stop at the Asian market for a few essentials, it’s slim pickin’s.  What we did have was gorgeous heirloom tomatoes grown by my dad, some bread, and a variety of cheeses.

Okay.  Stuffed tomatoes it is.  These are great because they are entirely customizable.  Any bread will do.  Don’t have scallions?  Shallots, white onions, yellow onions, or red onions are fine.  Don’t have beech mushrooms?  Button or baby bella will do.  No chimay (a full flavored Belgian cheese washed with Belgian beer, imparting a robust, hoppy bitterness)?  Use mozzarella, Swiss, whatever melt-y cheese you have on hand.  Simply mix together the ingredients, slap them in a tomato, and bake.

We both really loved this.  It was light and tasty, but substantial enough to work as a simple, light dinner.  It would also work beautifully as a side dish with chicken.  The top is crunchy, the inside silky and bursting with pockets of melted cheese.  I particularly enjoyed the chimay cheese because it melts beautifully and has a very assertive, unique flavor that made this feel special.

Breadcrumb Stuffed Tomatoes

2 large tomatoes

2 slices bread, pulsed in food processor or finely chopped until the size of bread crumbs

2 scallions, thinly sliced

1/4 cup beech mushrooms, roughly chopped

1 tbs. butter

2-3 tbs. chimay cheese

2-3 tbs. Parmesan cheese

Kosher salt and freshly cracked black pepper

Preheat oven to 350°.

Carefully cut off the top 1/4″ of the stem side of the tomato.  Using a spoon, carefully remove seeds and inner flesh from the tomato.  Roughly chop and set aside.

Liberally season with salt and pepper.  Set aside.

In a medium non-stick pan, melt butter over medium heat.  Add scallions and mushrooms.  Sauté until tender, 3-5 minutes.  Add bread crumbs and cook until lightly toasted, 3-5 minutes.  Add tomatoes and stir to combine.  Cook until liquid is mostly evaporated.

Use a big spoon to stuff the tomatoes.  Place in a snug casserole dish.  Place in oven and cook 30 minutes until stuffing is golden brown on top.

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Barley and Herb Stuffed Tomatoes

27 Jan

I love it when a recipe is super healthy and low in cholesterol as well as delicious and easy.  There was a great deal of flavor-packed moisture from the tomatoes that really made this dish a pleasure to eat.  The flavors were fresh and yummy and the textures worked together well – the onion maintained a light “crunch” while the barley had a bit of chew to it.  In the future, I’ll probably serve this as an appetizer or side dish rather than a main course because it was not particularly filling.

This recipe makes about double the stuffing that you will need for the 6 tomatoes.  However, this makes an excellent chilled barley salad or stuffed into anything else (I’ll keep you updated if I decided to try it in another application), so I decided to make some extra filling.

Barley and Herb Stuffed Tomatoes

6 medium tomatoes, top 1/4″ removed and seeds scooped out

1 cup pearled barley, rinsed and drained

1 cup packed flat leaf parsley, roughly chopped

1 large clove garlic, minced

1/2 red onion, diced

2 sun-dried tomatoes packed in oil, finely minced

1/4 cup plain Greek yogurt

Kosher salt and freshly cracked black pepper, to taste

1/2 cup Japanese-style panko bread crumbs

Non-stick cooking spray

3 tbs. balsamic vinegar

Preheat oven to 400º.

Bring 2-3 cups water to a boil over medium-high heat.  Add pearled barley and reduce heat to a maintain a steady simmer.  Simmer for 45 minutes until pearled barley is cooked through.

Season cleaned tomato halves with salt and pepper to taste.  Combine all other ingredients, except panko bread crumbs, including more salt and pepper to taste, in a large mixing bowl.  Mix thoroughly with your hands or a spatula.  Fill each tomato shell with enough to be level, using a spoon or the palm of your hand to pack tightly.  Top the tomatoes with bread crumbs and spray with non-stick cooking spray.

Spray a casserole dish with non-stick cooking spray.  Place tomatoes in the casserole.  Spray tops of tomatoes with non-stick cooking spray.  Bake in oven 40 minutes until topping is light golden brown and filling is heated through.  Top each tomato with a drizzle of balsamic vinegar.  Let the tomatoes rest for 5-10 minutes before serving.

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