Recipe Sharing!
Sep. 5th, 2010 10:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
wook77Ever since I reduced my hours at Fry's, I get to cook more often which means AWESOME. I love cooking and baking (though not as much as ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
elanorofcastile does).
One of my favorite recipes and a definite "date" recipe is my stuffed tomato recipe. It can be adapted to be totally vegan and gluten-free. It's also super freaking easy. I thought I'd share it.
You'll need:
Tomatoes (I like to use large tomatoes but I've also done this with Roma tomatoes. It's up to you.)
Green Peppers (I also use red and yellow peppers, for the color but whatever you want to use)
Seasonings: Basil, Parsley, Onion Powder, Oregano, Thyme (I go light on the thyme and heavy on the basil but, again, up to you)
"Real" Garlic (I use the garlic out of a jar but feel free to use fresh cloves. Just don't use the powder)
Bread of some sort (I use croutons or make my own by toasting bread in the oven with basil and oregano on it)
Butter
To Make Them:
(Do I need to mention to wash all the veggies? I hope not :/)
Cut the tops off the tomatoes so you have a large enough hole to later stuff them. Take the useable/eatable parts of the top of the tomato and dice them into small pieces.
Core the tomato, extracting the innards and then slicing them up small. Keep the juice. I gut the tomato by slicing along the inside with a tomato knife and then reach in and rip out the innards. It's sort of cathartic to really get in there and do some damage. Just ensure that you aren't cutting the outside. You'll want that as nice as possible.
Heat about a tablespoon of butter or so in a large skillet. Once it starts to become brown, dump the green peppers and garlic in.
After a couple of minutes, the green peppers should be soft-ish. Dump the rest of the seasonings on top.
Add in the tomato innards and the diced parts of the tops.
Stir until completely mixed
Keep over the heat until the tomatoes soften and the whole mixture is bubbly.
Dump in the bread product until it's slightly soft. Add too much and you'll be crunchy. If you want it crunchy, go for it :D Add too little and it'll be too mushy.
Stir until completely mixed and then stuff the tomatoes with the mixture, heaping it on top. You will definitely end up with excess.
I use a glass baking pan for the tomatoes. In another pan, I dump the extra.
Bake at 350 degrees for about 12-15 minutes.
To serve, you can serve scooped from the baking pan as a whole tomato. OR, you can slice into quarters and lay it out on the center of the plate. I do this and then add grilled and sliced chicken arranged on top. A friend of mine adds grilled and sliced portabello mushrooms. You don't need to, though, if you just want the tomatoes. They're yummy without.
Voila - stuffed tomatoes. Super easy and adaptable. If you want it gluten-free, ensure that you're using gluten-free bread. I also use vegan butter and it works like a charm. I wouldn't use olive oil as it flavors the mixture oddly and I'm not a fan.
I've been known to make an entire meal out of these, depending on the size of the tomato. I've also added in white and yellow corn to the mix (adding it in just after the green peppers soften along with the seasons).
It looks impressive, as if you just did a shitload of work, especially with the multi-colored peppers but, in all, it should take about 20-30 minutes from cutting up the peppers and gutting the tomatoes to baking to table. It's fairly easy if slightly messy. It can also be fairly cheap as I use the really super generic bread to make my own croutons and buy the tomatoes on sale.
Tastes like a million bucks, though.
elanorofcastile does). One of my favorite recipes and a definite "date" recipe is my stuffed tomato recipe. It can be adapted to be totally vegan and gluten-free. It's also super freaking easy. I thought I'd share it.
You'll need:
Tomatoes (I like to use large tomatoes but I've also done this with Roma tomatoes. It's up to you.)
Green Peppers (I also use red and yellow peppers, for the color but whatever you want to use)
Seasonings: Basil, Parsley, Onion Powder, Oregano, Thyme (I go light on the thyme and heavy on the basil but, again, up to you)
"Real" Garlic (I use the garlic out of a jar but feel free to use fresh cloves. Just don't use the powder)
Bread of some sort (I use croutons or make my own by toasting bread in the oven with basil and oregano on it)
Butter
To Make Them:
(Do I need to mention to wash all the veggies? I hope not :/)
Cut the tops off the tomatoes so you have a large enough hole to later stuff them. Take the useable/eatable parts of the top of the tomato and dice them into small pieces.
Core the tomato, extracting the innards and then slicing them up small. Keep the juice. I gut the tomato by slicing along the inside with a tomato knife and then reach in and rip out the innards. It's sort of cathartic to really get in there and do some damage. Just ensure that you aren't cutting the outside. You'll want that as nice as possible.
Heat about a tablespoon of butter or so in a large skillet. Once it starts to become brown, dump the green peppers and garlic in.
After a couple of minutes, the green peppers should be soft-ish. Dump the rest of the seasonings on top.
Add in the tomato innards and the diced parts of the tops.
Stir until completely mixed
Keep over the heat until the tomatoes soften and the whole mixture is bubbly.
Dump in the bread product until it's slightly soft. Add too much and you'll be crunchy. If you want it crunchy, go for it :D Add too little and it'll be too mushy.
Stir until completely mixed and then stuff the tomatoes with the mixture, heaping it on top. You will definitely end up with excess.
I use a glass baking pan for the tomatoes. In another pan, I dump the extra.
Bake at 350 degrees for about 12-15 minutes.
To serve, you can serve scooped from the baking pan as a whole tomato. OR, you can slice into quarters and lay it out on the center of the plate. I do this and then add grilled and sliced chicken arranged on top. A friend of mine adds grilled and sliced portabello mushrooms. You don't need to, though, if you just want the tomatoes. They're yummy without.
Voila - stuffed tomatoes. Super easy and adaptable. If you want it gluten-free, ensure that you're using gluten-free bread. I also use vegan butter and it works like a charm. I wouldn't use olive oil as it flavors the mixture oddly and I'm not a fan.
I've been known to make an entire meal out of these, depending on the size of the tomato. I've also added in white and yellow corn to the mix (adding it in just after the green peppers soften along with the seasons).
It looks impressive, as if you just did a shitload of work, especially with the multi-colored peppers but, in all, it should take about 20-30 minutes from cutting up the peppers and gutting the tomatoes to baking to table. It's fairly easy if slightly messy. It can also be fairly cheap as I use the really super generic bread to make my own croutons and buy the tomatoes on sale.
Tastes like a million bucks, though.
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Date: 2010-09-06 11:45 am (UTC)no subject
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Date: 2010-09-06 06:24 pm (UTC)