Stuffed Tomatoes

Stuffed Tomatoes






​Prep Time: 20 Min
Cook Time: 35 - 40 Min

Yields: 10 Tomatoes

WHAT YOU NEED

• 10 Medium Sized Vine Tomatoes
• 1/2 Small Head Cauliflower, chopped in to small pieces
• 2/3 C Cooked Brown Rice
• 1 Large Free-Range Egg
• 2 Tbsp. EVOO
• 1/2 Tbsp. Pepperoncini in Oil
• 1 Yellow Onion, diced
• 5 cloves Garlic, crushed & minced
• 1/2 C White Wine
• 1 Lemon, zested & divided
• 1/3 C Grana Padano, grated
• 1/4 C Fresh Parsley, chopped
• 1 Tbsp. Prepared Pesto
• Sea Salt

CRUMB TOPPING

• 1/2 C Panko Breadcrumbs
• Zest of Half a Lemon
• 1 Tbsp. Grana Padano, grated
• 3 Tsp. Fresh Parsley, finely chopped
• 1 clove Garlic, grated / pressed
• Sea Salt
• EVOO

DIRECTIONS

• Prep the Tomatoes - Slice the tops off the tomatoes and use a spoon to carefully scoop out the flesh of the tomatoes. Chop the flesh and leave it in a colander to drain excess liquid. Place the empty tomatoes in a baking dish, spray them with cooking spray and season with sea salt. Set aside while you prepare the filling.
• Begin heating the EVOO, pepperoncini, and garlic, in a large skillet set to about medium heat. Once heated, let everything sizzle for about a minute before adding the diced onions and a pinch of salt. Stir and cook for 4ish minutes before adding the cauliflower, a good pinch of salt, and a splash of water. Cover and cook 5 minutes. Remove cover, stir, and cover again for another 3ish minutes. Add the strained flesh of the tomatoes and another pinch of salt. Stir and cook until tomato liquid is reduced. Stir in the pesto & continue to cook another 2 minutes.
• Stir in the cooked rice until fully incorporated followed by the white wine. Simmer uncovered until liquids have almost entirely disappeared. Fold in the fresh parsley, grana padano, and juice + zest of half the lemon. Taste and adjust salt to your liking. Remove the skillet from the heat to cool and once cooled, fold in the egg.
• Preheat oven to 375 F
• Mix together everything for the crumb topping. Add EVOO 1 Tbsp. at a time, working it in with your hands until the crumb mixture looks wet & crumbly.​

• Spoon the filling in to each of the 10 tomatoes making sure to press the filling in to get the most filling possible in to your toms. Once they're all stuffed, top each one with the crumb mixture, gently pressing it down to make sure it sticks.
• Bake uncovered for 12 - 15 minutes until the tomatoes are tender & crumb topping is nice & browned.
• For service, garnish with fresh parsley, additional grana, and a drizzle of good EVOO or chili oil. ENJOY!

HAPPY VEG