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BFC Recipes: Stuffed Tomatoes PDF Print E-mail

by Chris Ellis, Staff Nutritionist
September 2015

Here is a favorite recipe of mine, adapted from Laurel's Kitchen by Laurel Robertson, C. Flinders, and B. Godfrey, which uses the bounty of summer produce.     ~ Chris Ellis
4-6 ripe medium-sized tomatoes
1 medium onion

1-2 cloves garlic, minced
2 Tbsp. extra virgin olive oil
2 stalks celery (or I have even used bok choy)
1 green pepper
1 cup fresh corn off the cob
1/2 cup or more chopped summer squash
1/2 cup mushrooms (optional)
1/4 cup or more bread crumbs or use ground up oats or even bulgur parboiled (boiled for a minute then allowed to sit to absorb the water)
Grated mozzarella, cheddar, or parmesan cheese
 (Approximately 1/4 cup)
Salt and pepper to taste and other herbs if desired, cooked cannellini or other variety of beans can be added to the vegetables too.
Preheat oven to 350 degrees. Choose firm tomatoes. Cut tops off tomatoes and remove the insides carefully with a spoon, leaving a good amount of flesh on the sides. Sprinkle lightly with salt and turn upside down. Chop the pulp.
Sauté onions and garlic in oil in a medium-sized frying pan. Add all the vegetables including the tomato insides or pulp. Add a little cheese (a couple tablespoons) and all the bread crumbs or alternative to help bind mixture together. Turn off heat and season as desired.
Rinse salt off drained tomatoes and wipe dry, Add cooked vegetable filling to each tomato and place in a greased baking dish. Sprinkle with remaining cheese and additional bread crumbs.
Bake for 15 minutes.                  SERVES 4