SAUSAGE-AND-BASIL-STUFFED TOMATOES
Provided by Food Network Kitchen
Time 50m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Using a serrated knife, slice off the top quarter of each tomato and reserve the tops. Scoop out the pulp from inside each tomato and transfer it to a food processor. Add 2 tablespoons olive oil and the cayenne to the food processor and process until smooth; pour into a 9-by-13-inch baking dish.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage, herbes de Provence, bell pepper, onion, diced celery and garlic. Cook, stirring, until the sausage browns, about 5 minutes. Transfer the sausage mixture and bread cubes to the food processor and pulse until chopped. Pack the tomatoes with the sausage-bread mixture so the stuffing is domed on top. Put the stuffed tomatoes in the baking dish on top of the sauce.
- Place the basil, walnuts, cheese and celery leaves in the food processor and chop. Sprinkle onto the tomatoes. Put the tomato tops, cut-side down, between the stuffed tomatoes. Bake until the stuffing is golden, about 20 minutes. Cover each tomato with a top and serve with the sauce.
KASHA STUFFED TOMATOES WITH ROMESCO SAUCE
Tomatoes stuffed with kasha and corn, topped with a delicious Romesco sauce. I guarantee you won't miss the meat in this dish! Garnish with cilantro.
Provided by Amber411
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h1m
Yield 6
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut tops off tomatoes and scoop out the core and flesh with a spoon, being careful not to puncture the skin. Reserve 1/2 cup of tomato flesh in a bowl.
- Brush tomatoes with 1 tablespoon olive oil; season with salt and pepper. Arrange tomatoes on a baking sheet.
- Bake in the preheated oven until softened, about 6 minutes. Pour out any juices that collected in the tomatoes.
- Mix kasha and eggs together in a bowl.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and 1 clove garlic; cook and stir until onion is translucent, about 5 minutes. Pour in kasha mixture; cook over medium-high heat, stirring constantly, until kernels separate and look dry, 1 to 2 minutes.
- Pour vegetable broth into the skillet. Reduce heat; cover and cook until kasha is tender and broth is absorbed, 7 to 10 minutes. Stir in corn, chili powder, cumin, salt, and pepper. Remove from heat and stir in about 1/2 cup Monterey Jack cheese.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Spoon kasha mixture into the tomatoes. Sprinkle remaining 1/2 cup Monterey Jack cheese on top.
- Broil tomatoes in the preheated oven until cheese has melted, 2 to 3 minutes.
- Combine almonds and toasted bread in a food processor; process until finely ground. Add reserved tomato flesh, roasted red peppers, 2 tablespoons olive oil, sherry vinegar, 1 clove garlic, sea salt, and cayenne pepper; process until smooth. Spoon sauce over tomatoes.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 44.3 g, Cholesterol 71.3 mg, Fat 21.7 g, Fiber 8.1 g, Protein 15.4 g, SaturatedFat 6 g, Sodium 712.3 mg, Sugar 9.7 g
KASHA STUFFED TOMATOES WITH ROMESCO SAUCE
Tomatoes stuffed with kasha and corn, topped with a delicious Romesco sauce. I guarantee you won't miss the meat in this dish! Garnish with cilantro.
Provided by Amber411
Categories Vegetarian Recipes
Time 1h1m
Yield 6
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut tops off tomatoes and scoop out the core and flesh with a spoon, being careful not to puncture the skin. Reserve 1/2 cup of tomato flesh in a bowl.
- Brush tomatoes with 1 tablespoon olive oil; season with salt and pepper. Arrange tomatoes on a baking sheet.
- Bake in the preheated oven until softened, about 6 minutes. Pour out any juices that collected in the tomatoes.
- Mix kasha and eggs together in a bowl.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and 1 clove garlic; cook and stir until onion is translucent, about 5 minutes. Pour in kasha mixture; cook over medium-high heat, stirring constantly, until kernels separate and look dry, 1 to 2 minutes.
- Pour vegetable broth into the skillet. Reduce heat; cover and cook until kasha is tender and broth is absorbed, 7 to 10 minutes. Stir in corn, chili powder, cumin, salt, and pepper. Remove from heat and stir in about 1/2 cup Monterey Jack cheese.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Spoon kasha mixture into the tomatoes. Sprinkle remaining 1/2 cup Monterey Jack cheese on top.
- Broil tomatoes in the preheated oven until cheese has melted, 2 to 3 minutes.
- Combine almonds and toasted bread in a food processor; process until finely ground. Add reserved tomato flesh, roasted red peppers, 2 tablespoons olive oil, sherry vinegar, 1 clove garlic, sea salt, and cayenne pepper; process until smooth. Spoon sauce over tomatoes.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 44.3 g, Cholesterol 71.3 mg, Fat 21.7 g, Fiber 8.1 g, Protein 15.4 g, SaturatedFat 6 g, Sodium 712.3 mg, Sugar 9.7 g
More about "kasha stuffed tomatoes with romesco sauce recipes"
7 BEST STUFFED TOMATOES | FOOD & WINE
From foodandwine.com
- Stuffed Tomatoes. Chef Daniel Gouret uses both ground pork and veal to give these tomatoes a more complex flavor. Fresh bread crumbs make the stuffing especially light.
- Oven-Roasted Tomatoes Stuffed with Goat Cheese. Garlic and basil boosts the creamy goat cheese filling for these buttery-soft roasted tomatoes.
- Baked Tomatoes Stuffed with Herbed Rice. 200010-HD-baked-tomatoes-stuffed-with-herbed-rice-200010-r-baked-tomatoes-stuffed-with-herbed-rice.jpg. The combination of sweet tomatoes and fresh herbs in this recipe captures the essence of southern Italy.
- Spinach-and-Ricotta-Stuffed Tomatoes with Piquillo Peppers. Spinach and Ricotta Stuffed Tomatoes with Piquillo Peppers. At Commanderie de Peyrassol, the wonderful Provençal winery, chef Guillaume Delauné uses ingredients from his kitchen garden to make dishes like these excellent stuffed tomatoes.
- Baked Tomatoes Stuffed with Lamb and Fresh Herbs. HD-201305-r-baked-tomatoes-stuffed-with-lamb-and-fresh-herbs.jpg. Summer vegetables like eggplant and zucchini are terrific fillings for these Greek-inspired stuffed tomatoes.
- Heirloom Tomatoes Stuffed with Summer Succatosh. Heirloom Tomatoes Stuffed with Summer Succotash. Thomas Keller hollows out heirloom tomatoes and fills them with succotash made of lima beans, peppers, and corn for a stunning presentation.
- Stuffed Tomatoes. "These are the perfect picnic food," says chef Amanda Lydon because they're utterly portable. They're almost like an inverted tuna sandwich: creamy tuna with zippy capers, mellow cannellini beans and crunchy toasted croutons stuffed inside scooped-out tomatoes.
KASHA STUFFED TOMATOES RECIPE | RECIPELAND
From recipeland.com
Servings 6Calories 127 per servingTotal Time 1 hr 5 mins
KASHA-STUFFED CABBAGE WITH SWEET AND SAVORY TOMATO SAUCE
From bigoven.com
Reviews 1Servings 4Cuisine AmericanCategory Main Dish
STUFFED TOMATOES - DINNER AT THE ZOO
From dinneratthezoo.com
4.9/5 (14)Total Time 40 minsCategory DinnerCalories 333 per serving
STUFFED TOMATOES WITH TOMATO SAUCE : OOH LA LOIRE
From oohlaloire.com
Estimated Reading Time 2 mins
ITALIAN BAKED STUFFED TOMATOES WITH RICE
From anitalianinmykitchen.com
5/5 (1)Total Time 1 hr 20 minsCategory Main DishCalories 236 per serving
SPANISH ROMESCO SALSA TOMATO SAUCE WITH PEPPERS AND ...
From pinterest.com
STUFFED MUSHROOMS WITH SPANISH ROMESCO SAUCE BY ALBERT ...
From foodrhythms.com
STUFFED GNOCCHI (CHEESE STUFFED PASTA WITH ROMESCO SAUCE ...
From food.amerikanki.com
KASHA STUFFED TOMATOES RECIPE - COOKING INDEX
From cookingindex.com
SHEET-PAN FETA WITH PEPPERS AND TOMATOES RIFFS ON ROMESCO ...
From pinterest.com
KASHA STUFFED TOMATOES WITH ROMESCO SAUCE | RENDER THE FAT
From fatisyourfriend.wordpress.com
RECIPE: STUFFED VEGETABLES IN TOMATO SAUCE | FOOD | THE ...
From theguardian.com
EVERYTHING I'M NOT: SEPTEMBER 2010
From ambereverything.blogspot.com
KASHA STUFFED TOMATOES - BIGOVEN.COM
From bigoven.com
KASHA STUFFED TOMATOES - COMPLETERECIPES.COM
From completerecipes.com
RECIPE ROMESCO SAUCE CARROTS PEPPER TOMATO - ALL ...
From therecipes.info
KASHA STUFFED TOMATOES WITH ROMESCO SAUCE
From recipeler.com
TOMATO ROMESCO SAUCE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RECIPES > SIDE DISH > HOW TO MAKE KASHA STUFFED TOMATOES
From mobirecipe.com
COOKING LIGHT - QUINOA-STUFFED HEIRLOOM TOMATOES WITH ROMESCO
From myfitnesspal.com
BURGER OF THE WEEK: FETA-STUFFED BURGERS WITH ROMESCO SAUCE
From ottawalife.com
ROMESCO SAUCE RECIPE WITH KALAMATA OLIVES - FOOD NEWS
From foodnewsnews.com
GARDEN VEGETABLE-STUFFED PEPPER WITH ROASTED TOMATO ...
From 5seasonsdiet.com
ASTRAY RECIPES: KASHA STUFFED TOMATOES
From astray.com
ROMESCO SAUCE WITH TOMATOES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ROMESCO SAUCE | ROMESCO SAUCE RECIPE, SAUCE RECIPES ...
From pinterest.ca
STUFFED SQUID WITH ROMESCO SAUCE :: QUICK AND SIMPLE RECIPES
From rosacooking.com
QUINOA-STUFFED HEIRLOOM TOMATOES WITH ROMESCO .. RECIPE
From crecipe.com
KASHA STUFFED TOMATOES WITH ROMESCO SAUCE
From recipeler.com
KASHA STUFFED TOMATOES WITH ROMESCO SAUCE BEST RECIPES
From findrecipes.info
STUFFED MUSHROOMS WITH SPANISH ROMESCO SAUCE
From dietmango.com
QUINOA-STUFFED HEIRLOOM TOMATOES WITH ROMESCO RECIPE
From crecipe.com
EVERYTHING I'M NOT: RECIPE CONTEST RECIPE #2
From ambereverything.blogspot.com
KASHA STUFFED TOMATOES WITH ROMESCO SAUCE THE BEST RECIPES
From recipes4bestrecipes.blogspot.com
You'll also love
Related Search