I made these stuffed tomatoes for a dinner party a couple of weeks ago and they were a hit! They were perhaps a bit too sweet for my taste, but I think next time I’ll just add less (or no) carrot.
INGREDIENTS (Makes 2 servings)
2 Med. tomatoes
1/2 sm. carrot
1/2 celery rib
1/2 sm. onion, peeled
1 sm. garlic clove, peeled
1/4 tsp. dried oregano
2 tsp. olive oil
1 tbsp. white wine or vegetable broth (I used the broth)
1/3 cup dried breadcrumbs (I used a combo. of panko and regular old-fashioned)
2 tbsp. grated parmesan cheese (use the good stuff, not KRAFT!)
3-4 fresh basil leave,s thinly sliced
1. Slice the tops off the tomatoes and put aside to place back on once the tomatoes are stuffed and ready to bake.
2. Scoop out the pulp and save it in a bowl for later. I found using a small spoon easier than using my fingers. Plus, you can use it to hollow it out a bit so you can get more stuffing in there!
3. Place the tomatoes face down on a paper towel to drain while you prepare the stuffing.
4. Using your handy dandy food processor pulse the carrot, celery, onion, garlic and reserved tomato pulp until finely chopped.
***Don’t chop too much though otherwise the stuffing might wind up mushy.
5. In a large skillet sauté the mixture in the olive oil until tender. Add the oregano as well. Add the wine or broth and simmer uncovered for 2 minutes uncovered. (Really, just cook it until the liquid if reduced by half.) Let it cool a minute or two.
6. Stir in the breadcrumbs, cheese and sliced basil.
7. Stuff the tomatoes and replace the tops.Put into a glass baking dish that has been greased with a little oil or cooking spray and bake at 350 for 15-20 minutes. ***I like to take the tops off at the end and put until the broiler for a few minutes until nice and brown!