Author Topic: Stuffed Tomatoes  (Read 1742 times)

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ZipTheWonder

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Stuffed Tomatoes
« on: January 07, 2007, 10:56:07 PM »
Does anyone have a good recipe for a (roasted) stuffed tomato dish?  I did one for Christmas, and I don't want to repeat it.

I'm looking for it to accompany a meal whose main dish is pasta.  I always have trouble with sides for pasta (other than bread or pizza), so alternates that work with pasta are welcome, too. 

MadMadge43

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Re: Stuffed Tomatoes
« Reply #1 on: January 07, 2007, 11:02:02 PM »
I actually just had a pasta dish tonight and bought a tomato to roast and then of course forgot all about it until I realized the pasta was ready, oh well.

I just cut the tomatoe in half, put a little bit of butter, parmesan cheese and maybe some garlic powder and roast until done. boy, that sounds, good, wish I hadn't forgotten it.

Don't know about an actual stuffing though.

Edited to add: Sometimes I'll put progresso italian breadcrumbs on it with or without the parmesan cheese, just depends upon what i have handy.

kkl123

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Re: Stuffed Tomatoes
« Reply #2 on: January 08, 2007, 07:59:53 PM »
When I do pasta, I like to have a contrasting texture to go with the pasta... so for a spaghetti with marinara sauce, I'd probably do something like fresh green beans, sauteed in a little bit of butter and olive oil (just enough to keep things from sticking) with a smashed clove of garlic.  Cook just until the beans are tender but still have some tooth to them and dress with a few drops of lemon juice and maybe some sliced, toasted almonds or pignoli.  Asparagus can be done the same way -- just blanch it first.

For something with an alfredo type sauce, I want something slightly acidic, like a salad dressed with a citrus vinagrette, or even a fruit salad with lots of citrus in it.  Arugula, grapefruit sections and a little crumbled feta is nice.  So is something like apples, tangerine segments and walnuts.  Use a little tangerine juice to keep the apples from browning.

Some of the fried pastas (like fried ravioli) are pretty chewy, so for those, I'd go for a softer textured vegetable to accompany it, like cooked spinach or squash.

Citrus vinagrette
1/4 c orange juice
1 Tbsp lemon juice
1 Tbsp water
1 tsp brown prepared mustard (dijon or such)
dash of salt
pepper to tast
2 Tbsp olive (or vegetable) oil.

Shake together well, and dress greens with it lightly.

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Stuffed tomatoes
4 parts cooked rice or breadcrumbs
1/2 part chopped onion
1/2 part chopped green pepper
1/2 part romano or parmesan cheese, grated
(optional: a little crumbled bacon, finely chopped ham, leftover falafel or whatever's handy and a little salty)
salt and pepper to taste
ketchup or tomato sauce, just enough to hold the stuffing together

Mix together, and fill Roma or similar tomatoes.  Top with a dab of butter (maybe 1/2 tsp per
tomato) and a sprinkle of parmesan. Cook by your preferred method until the tomato is done to your taste.  I usually just run them under the broiler, or stick 'em on a grill.

ZipTheWonder

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Re: Stuffed Tomatoes
« Reply #3 on: January 08, 2007, 08:51:21 PM »
Yummy ideas, thank you!

This pasta dish (gnudi) is actually going to be served in a pasta bowl on a dinner plate, so that what is complicating sides for me.  I'd hoped to find something that can be made in a ramekin or served on an appetizer plate at the side of the bowl.

I found this today and I'm thinking of adapting it for a ramekin....

Eggplant Torte
 
2 large onions (about 1 pound)
1 garlic clove
about 1/2 cup olive oil
a 26- to 32-ounce container chopped tomatoes
1 tablespoon finely chopped fresh sage leaves
1 1/2 teaspoons finely chopped fresh thyme leaves
2 large eggplants (about 2 1/2 pounds total)
4 large zucchini (about 1 3/4 pounds total)
4 large red bell peppers
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup milk
1 cup heavy cream
3 large eggs
6 ounces freshly grated Parmigiano-Reggiano (about 2 cups)

Halve onions through root end and thinly slice. Finely chop garlic. In a large heavy skillet cook onions with salt to taste in 2 tablespoons oil, covered, over moderately low heat, stirring occasionally, until soft, about 15 minutes. Add garlic and cook mixture, uncovered, stirring occasionally, until any liquid onions give off is evaporated. Add tomatoes with juice, sage, and thyme and simmer, stirring occasionally, until excess liquid is evaporated and mixture is very thick. Season mixture with salt and pepper and cool. Preheat oven to 450F. Brush at least 2 shallow baking pans with some remaining oil.
Cut eggplants crosswise into 1/3-inch-thick rounds and arrange in one layer in baking pans. Brush eggplant slices with some remaining oil and roast in upper and lower thirds of oven, switching position of pans halfway through roasting time, until tender and golden, about 20 minutes. Cool eggplant 5 minutes and transfer with a slotted spatula to paper towels to drain.

Cut zucchini lengthwise into 1/3-inch-thick slices and roast in same manner until tender and pale golden, about 25 minutes. Cool zucchini 5 minutes and transfer to paper towels to drain.

Quarter bell peppers lengthwise and discard stems, seeds, and ribs. Arrange peppers, skin sides up, in oiled baking pans and brush with some remaining oil. Roast peppers in same manner until tender and lightly browned, about 20 minutes. Cool peppers 5 minutes and transfer to paper towels to drain.   REMOVE THE SKIN AFTER ROASTING!!

In a 1 1/2- to 2-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk and cream. Bring mixture to a boil, whisking, and simmer, whisking occasionally, 2 minutes. Remove pan from heat and cool sauce 5 minutes. Whisk in eggs, two thirds Parmigiano-Reggiano, and salt and pepper to taste.

Preheat oven to 400F. and lightly oil a 14- x 10- x 2 1/2-inch or other 3 1/2-quart shallow baking dish. In baking dish arrange half of eggplant, overlapping slices to form an even layer, and season with salt and pepper. Top eggplant with half of tomato mixture, spreading evenly, and pour about one third Parmigiano-Reggiano custard over it. Nestle half of zucchini in custard and season with salt and pepper. Top zucchini with half of peppers. Repeat layering, reserving half of remaining custard for topping. Pour reserved custard over final layer of peppers and sprinkle with remaining grated Parmigiano-Reggiano.

Bake torte in middle of oven until custard is puffed and golden brown, about 35 minutes. Let torte stand 10 minutes before serving.

Serves 6 to 8 as a main course or 10 as a side dish.
Gourmet
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Kennel Holt Hotel, Kent, England




kkl123

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Re: Stuffed Tomatoes
« Reply #4 on: January 08, 2007, 10:10:49 PM »
Interesting... the gnudi I know have no pasta to them at all... usually something like spinach and ricotta "meatballs", dredged in flour and served with a bit of marinara sauce or similar.  How do you do yours?

Clara Bow

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Re: Stuffed Tomatoes
« Reply #5 on: January 08, 2007, 10:52:27 PM »
My mom makes the best stuffed tomatoes ever. She stuffs them with spinach, parmesean and bacon and tops them with a little mozzarella. Easy as pie and soooooooooooooooooo gooooooooodddd!
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ZipTheWonder

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Re: Stuffed Tomatoes
« Reply #6 on: January 08, 2007, 10:57:32 PM »
Yes, you're right, it's not really pasta.  It's pasta without the pasta.  :)

kkl123

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Re: Stuffed Tomatoes
« Reply #7 on: January 09, 2007, 01:26:24 AM »
Ah, ok, sounds like we're on the same page with the gnudi recipe.  I personally wouldn't plate the gnudi in a pasta bowl... just a plate, and put some good veggies on the side of the plate, and maybe a chiffonade of herbs and a few good olives. 

MadMadge43

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Re: Stuffed Tomatoes
« Reply #8 on: January 09, 2007, 02:02:56 AM »
Just so you know, all this talk of stuffed tomatoes made me stuff the tomato I didn't use last night with tuna and top with swiss cheese and then roast. A pefect dinner for the lonely.

ZipTheWonder

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Re: Stuffed Tomatoes
« Reply #9 on: January 09, 2007, 11:31:20 AM »
The sauce is basically a stock, it's not thickened, so it won't plate well.  This is how I generally serve pastas that have sauces that are not firm enough to stay put.  I usually plate these kind of meals in the kitchen, and I don't want a runny mess on the plate from transferring the dishes to the table.  So, that's why I'm using a pasta bowl.