Vegetable Stuffed Tomatoes
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 8 medium Tomatoes (rinsed)
- 2 medium carrots (peeled; trimmed and sliced)
- 2 ribs Celery (rinsed; trimmed and sliced)
- 1 medium onion (peeled and quartered)
- 1 clove garlic cloves (peeled)
- 3 Tbsps olive oil
- 1 tsp dried oregano
- ¼ cup dry white wine (or vegetable broth)
- 1 cup dry breadcrumbs
- ¼ cup grated Parmesan (plus extra for sprinkling)
Preparation steps
1.
Cut a thin slice off the top of each tomato. Leaving a 1/2-inch shell, scoop out and reserve the tomato pulp. Invert tomatoes onto paper towels to drain.
2.
Preheat heat to 350º F / 180º C. Coat a shallow baking dish with cooking spray.
3.
Meanwhile, place the carrots, celery, onion, garlic and reserved tomato pulp in the bowl of a food processor; cover and pulse until the mixture is finely chopped.
4.
In a large skillet, heat oil and oregano over medium heat. Add vegetable mixture and saute until tender. Add wine or broth; reduce heat and simmer, uncovered, for 2 minutes or until liquid
5.
is reduced by half. Remove from the heat; cool slightly. Stir in the bread crumbs, and Parmesan cheese.
6.
Stuff tomatoes with vegetable mixture; sprinkle with Parmesan cheese and replace tops. Place in prepared baking dish and bake, uncovered, for 15-20 minutes or until heated through. Serve.
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