STUFFED TOMATOES
Provided by Alex Guarnaschelli
Categories dessert
Time 35m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a medium skillet, heat sugar with water. Heat until it melts and becomes a caramel.
- In a medium bowl, mix together the pears and the almonds. Split the vanilla bean lengthwise and scrape the insides into the bowl with the pears, reserving the pod.
- Add the orange juice and the vanilla pod to the caramel and bring the mixture to a boil. Add the star anise and reduce for 8 to 10 minutes.
- Add the reserved tomato pulp, lemon and orange zests, cinnamon and mint to the bowl with the pears and add 1/4 of the caramel mixture. Stir to blend.
- "Stuff" the insides of the tomatoes with the mixture and top with the "hats". Preheat the oven to 350 degrees F.
- Place the tomatoes into a baking dish and pour the caramel into the base of the dish.
- Place the pan in the oven and cook, basting from time to time, 8 to 10 minutes.
- Serve the tomatoes, with the remaining caramel, and vanilla ice cream.
STUFFED BAKED TOMATOES
I make this baked stuffed tomatoes dish often-my family really likes it. Besides being flavorful, the tomatoes make a colorful, zesty addition to any dinner. -Edna Jackson, Kokomo, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.
Nutrition Facts : Calories 146 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 434mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.
STUFFED CARAMELIZED TOMATOES WITH VANILLA ICE CREAM
Steps:
- Drop the tomatoes in boiling water for 15 seconds; then, remove and dip in ice water. Peel the tomatoes, and cut a slice from the top to form a "hat."
- Use a small spoon to remove the insides of the tomatoes. Reserve the pulp.
- In a bowl, combine the diced pears, pineapple and apples. Split the vanilla bean lengthwise, and scrape the contents of the bean into the bowl. Add the pistachio nuts, walnuts and almonds.
- Pour one-third cup of sugar into a saute pan and add a tablespoon of water. Place over high heat, and allow the sugar to melt for about a minute; then, add the fruit-and-nut mixture. Cook for five to seven minutes, until the fruits soften slightly. Remove from the heat.
- Add the lemon and orange zests, the reserved tomato pulp, grated ginger, cloves, cinnamon, anise and mint leaves. Mix well, fill the tomatoes and top with their "hats."
- Preheat the oven to 375 degrees.
- Place 1 cup of sugar and 1/4 cup of water in an oven-proof casserole just large enough to hold the tomatoes side by side. Over high heat, caramelize the sugar to a golden brown. Add the orange juice and bring to a boil, making sure all of the sugar has melted. Boil until the mixture has thickened slightly, about 10 minutes. Remove from heat.
- Place the tomatoes in the casserole. Bake at 375 degrees for 8 minutes; then, remove from oven. As the tomatoes cool, baste them frequently with the caramel-orange sauce.
- Serve the tomatoes while still slightly warm. Serve two on a plate in a pool of caramel-orange sauce with a scoop of vanilla ice cream.
Nutrition Facts : @context http, Calories 527, UnsaturatedFat 5 grams, Carbohydrate 107 grams, Fat 11 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 68 milligrams, Sugar 91 grams, TransFat 0 grams
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