Authentic Italian is healthy Italian, like these vegetable stuffed tomatoes.
- Cook Time
- Prep Time
- 4-6 ServingsServings
- 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)
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.