Stuffed Romas

Stuffed Romas



Prep Time: 25 Min

Cook Time: 50 - 55 Min

 

1. FILLING: Combine the beans, spinach, garlic, ricotta, parmesan, mozzarella, red pepper flakes, white pepper, and a good pinch of sea salt in the food processor. Pulse a few times to begin breaking everything up. Switch to puree and begin slowly pouring oil in. Stop, scrape the sides, and continue pureeing and pouring oil until the mixture is nice and thoroughly blended. (about ¼ C oil) Transfer the filling to a bowl and stir in the fresh parsley and diced shallots. Set Aside.

 

1. Preheat oven to 375 F

 

1. Wash the tomatoes. Slice the tops off the tomatoes and discard them. Next, slice the bottoms off the tomatoes to expose the inside pulp. Use a steak knife and slice around the inside of the tomato to loosen the pulp. Hold the tomato upside down and use a teaspoon to scrape out the insides.

 

1. Spoon the filling into the tomatoes making sure to press the filling in to fully stuff them until all of the tomatoes are stuffed.

 

1. Take a couple TBSP. of the remaining bean filling and drop it into the bottom of 1 baking dish or 2 smaller ones. Drizzle in some oil, the vegetable stock, and a pinch of sea salt. Whisk together to form a base for the tomatoes to sit in. Line the stuffed tomatoes in the dish. Place the sliced bottoms of the tomatoes on top of the stuffed tomatoes in the dish.

 

1. Loosely cover and bake 25 Minutes. Remove cover and bake another 25 - 30 minutes until tomatoes are tender and cooked. Remove from the oven and set onto a wire rack to cool while the crumbs toast.

 

1. TOPPING: In a small frying pan, heat on medium and add the 2 tbsp. of EVOO. Once heated, add the breadcrumbs and stir to combine. Keep a watchful eye as the crumbs toast in the pan to make sure they don’t burn (about 2 – 3 minutes)

 

1. Sprinkle the crumbs over the tomatoes upon service.

 

1. ENJOY!

 
 

                    Grocery List

• 10 Roma Tomatoes
• EVOO
• ¼ C Low Sodium Vegetable Stock

 
                              STUFFING

• 540ml can Cannellini Beans, drained and rinsed
• 2 C Baby Spinach
• 1 clove Garlic, crushed
  
• 1 Shallot, diced
• 2 Tbsp. fresh Parsley, chopped
• 1 Tbsp. Ricotta Cheese
• 1 Tbsp. grated Parmesan
• ¼ C Mozzarella, cut into chunks
• ½ Tsp. Red Pepper Flakes
• ½ Tsp. ground White Pepper
• Sea Salt
• EVOO

 
                              TOPPING

• 2 Tbsp. EVOO
• 2 Tbsp. Seasoned Bread Crumbs
• Sea salt