Name: Vegetable Stuffed Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 8 medium (round tomatoes (ripe but not soft)); 1/2 large onion (minced); 1 celery stalk (minced); 1 garlic clove (minced); 1 yellow pepper (seeded and cut into small cubes); 2 medium/small zucchini (cut into small cubes); 1 small eggplant (peeled and cut into small cubes (Chinese work well)); 2 slices artisanal bread (peeled and cut into small cubes (Pugliese, Ciabatta or sourdough bread)); 16 pitted olives; Extra-virgin olive oil; Salt and pepper to taste; 4 ounces Provolone (Kashkaval or Gruyere cheese (optional))

Vegetable Stuffed Tomatoes

Authentic Italian is healthy Italian, like these vegetable stuffed tomatoes.

Vegetable Stuffed Tomatoes

Prep Time 15

Cook Time 30

Total Time 45

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Servings

Ingredients

8 medium round tomatoes (ripe but not soft)
1/2 large onion minced
1 celery stalk minced
1 garlic clove minced
1 yellow pepper seeded and cut into small cubes
2 medium/small zucchini cut into small cubes
1 small eggplant peeled and cut into small cubes (Chinese work well)
2 slices artisanal bread peeled and cut into small cubes (Pugliese, Ciabatta or sourdough bread)
16 pitted olives
Extra-virgin olive oil
Salt and pepper to taste
4 ounces Provolone Kashkaval or Gruyere cheese (optional)

Instructions

1 Cut the tops off each tomato, allowing enough room for you to scoop out the seeds. Scoop out the flesh and seeds of each tomato using a grapefruit scooper or a teaspoon. Season the inside of the hollowed out tomato shells with salt, and put them upside down on a tray lined with paper towel, or on a large colander in your sink, to drain (they will need about 30 minutes).
2 In the meantime, heat 2 tablespoons oil in a pan. Add the minced onion, celery and garlic, and cook for 3 minutes. Add the rest of the cubed vegetables, and cook on high heat, stirring, for 3 more minutes. Season with salt and pepper, lower the heat, cover, and cook for 15 more minutes. Remove from the pan and set aside. In the same pan, heat 2 more tablespoons olive oil and cook the bread cubes in it until golden. Combine the bread (and cheese, if using) with the vegetable ratatouille. The mix should feel moist; otherwise you can add a couple tablespoons of vegetable stock.
3 Line a baking tray with parchment paper and place the tomato shells in it. Stuff the shell with the ratatouille and bread mix, top with olives, and drizzle or brush with a little more olive oil, if preferred. Bake for about 25-30 minute in a pre-heated 400˚F oven.
As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Summer 2012) – Subscribe Now and never miss an issue.