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Stuffed Tomatoes Giardiniera Al Forno
2013-08-06
https://www.metro.ca/userfiles/image/recipes/tomates-farcies-giardiniera-al-forno-5590.jpg
PT30M
PT35M
PT1H05M
Preheat oven to 400°F (200°C).Slice tops off tomatoes 1/3 of the way down, reserving caps. Hollow out tomatoes, sprinkle with salt and drain upside down on paper towels.In a pot, cook sweet potatoes in boiling salted water.Drain and mash.Heat oil in a large pot or skillet. Sauté remaining vegetables except string beans for 7 minutes; season with salt and pepper. Add a pinch of dill and a pinch of oregano.Place tomatoes in a baking dish.Stuff with a layer of mashed sweet potato covered with the sautéed vegetable mixture. Top with tomato caps and bake for 15 minutes.Meanwhile, cook string beans in boiling salted water for 3 minutes and drain.Sauté string beans in butter, season with salt and pepper and add toasted almonds.To serve, make a bed of string beans in 4 plates and top with a stuffed tomato.Recipe of eatquebec.comPhotography: Benoit Levac, Levac photo
4
Ass. des Jardiniers-Maraîchers du Québec
5
1
5
5
4 Tomato
Salt and pepper to taste
2 sweet potatoes, peeled
1/4 cup (60 mL) olive oil extra vierge
7 Tbsp. (105 mL) chopped white or red onion
2 scallion, chopped
1 summer squash, diced
1 red pepper, diced
4 asparagus, diced
1 carrots, diced
minced dill weed to taste
minced oregano to taste
10 oz (300 g) Quebec green and/or wax beans
3 1/2 oz (100 g) butter
1/4 cup (60 mL) slivered almonds, toasted
Stuffed Tomatoes Giardiniera Al Forno
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:30
Preparation
0:35
COOKING
1:05
TOTAL TIME
Ingredients
-
4
Tomato
-
Salt and pepper to taste
-
2
sweet potatoes, peeled
-
1/4 cup
(60 mL)olive oil extra vierge
-
7 Tbsp.
(105 mL)chopped white or red onion
-
2
scallion, chopped
-
1
summer squash, diced
-
1
red pepper, diced
-
4
asparagus, diced
-
1
carrots, diced
-
minced dill weed to taste
-
minced oregano to taste
-
10 oz
(300 g)Quebec green and/or wax beans
-
3 1/2 oz
(100 g)butter
-
1/4 cup
(60 mL)slivered almonds, toasted
Preparation
Preheat oven to 400°F (200°C).
Slice tops off tomatoes 1/3 of the way down, reserving caps. Hollow out tomatoes, sprinkle with salt and drain upside down on paper towels.
In a pot, cook sweet potatoes in boiling salted water.
Drain and mash.
Heat oil in a large pot or skillet. Sauté remaining vegetables except string beans for 7 minutes; season with salt and pepper. Add a pinch of dill and a pinch of oregano.
Place tomatoes in a baking dish.
Stuff with a layer of mashed sweet potato covered with the sautéed vegetable mixture. Top with tomato caps and bake for 15 minutes.
Meanwhile, cook string beans in boiling salted water for 3 minutes and drain.
Sauté string beans in butter, season with salt and pepper and add toasted almonds.
To serve, make a bed of string beans in 4 plates and top with a stuffed tomato.
Recipe of eatquebec.com
Photography: Benoit Levac, Levac photo
Source :
Ass. des Jardiniers-Maraîchers du Québec
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
