Stuffed Beefsteak and Heirloom Tomatoes

I’ve never had a stuffed tomato or pepper before. Once I saw a stuffed pepper, in a cafeteria or something, and it didn’t look very appetizing. Plus I had no idea what was in it.

But last weekend I had an impromptu trip up to Seattle, and walking through Pike Place Market and seeing all the fresh food and flowers was too tempting to pass up. So I bought some fresh basil, other veggies, and these beautiful beefsteak tomatoes. Later, when I was back in Eugene and stocking up on some more produce at a local store, the heirloom tomatoes were calling my name. I know they’re not in season yet, but they were too beautiful.

I struggled with what to make, then finally settled on stuffed tomatoes. I had all the ingredients, so why not?

So glad I did. These beauties not only smelled delicious and were fun to make, but they tasted like heaven. Perfectly spiced and baked, the stuffing was amazing, and the roasted tomatoes melted under my fork and in my mouth. Definitely making these again in the summer. I can hardly wait.

Ingredients

Olive oil

2 large beefsteak tomatoes (and any heirloom tomatoes you want)

1/2 onion, chopped

2 cloves garlic, finely chopped

1/2 cup Arborio rice

1 cup chicken or vegetable broth, heated

Roughly 3/4 cup greens, finely diced (I used spinach)

1 bunch fresh basil, chopped

A few sprigs of fresh oregano, chopped

1 toasted and crumbled gluten-free English muffin or other bread crumbs (optional)

A handful of Daiya Vegan Cheese, or goat cheese

Salt and pepper, to taste

Directions

1. Preheat oven to 400° F. Grease a small to medium-sized casserole dish with olive oil and set aside.

2. Cut the tops off the tomatoes. With a spoon, scoop the insides out and sprinkle with a little salt and pepper. Finely chop the reserved tomato pulp and place in a bowl.

3.In a pan on the stove top, saute the onion and garlic for about 5 minutes. Add the tomato pulp and rice and let cook for about 3 minutes. Add the broth and let simmer until the rice is tender.

4. Add the greens, herbs, crumbled gluten-free English muffin, cheese, and salt and pepper. Mix and let cook about 3 minutes or until the cheese starts to get melty.

5. Place the hollow tomatoes in the baking dish and fill each with the stuffing mixture. Bake for about 30 minutes.

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Tags: , , ,

Categories: Casserole, Main dish, Season: Summer

Author:rsedlak1

Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.

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