Put this in the fun food category!
Stuffed tomatoes are fun. It’s like a little self-contained food vessel that is filled with flavor. From pescatarian one night to vegan the next, we try to vary our eating patterns. When starting with a vegan or vegetarian base it is easy to turn most any recipe into a carnivore’s feast as well. We like to think of food as something for everyone. Think of this recipe as a cross-over one. For this recipe we start in the vegan mode anything can be added to change or enhance it.
Tomatoes, like peppers, hold the ingredients in nice sized servings for a side dish serving or an entree. Slightly underripe tomatoes are firmer and will hold their shape better than a tomato that is fully ripened.
As homecooks, we are apt to toss parts of the food that we think of as not needed. In professional kitchens, nothing goes to waste and new uses are found for things like tomato innards. The sticky residue (called fond) that the mushrooms and onions left behind can be used as extra flavoring by deglazing the pan. In this case, the tomatoes created enough liquid and leftover to do this. Remove the mushrooms from the pan and place in bowl with the cooked beans and parsley. Reheat the pan, pour in the tomatoes and cook down to about 1/2 of what was poured in. This will loosen the “fond” and flavor the tomatoes, thus making a sauce to put on top of the stuffed tomatoes. Wine or broth can be used as well, but why not add the extra sweetness of the tomatoes and make less food waste.
Other stuffed veggie recipes:
Rice and Meat Stuffed Peppers from Taste of Home
Ground Turkey Stuffed Peppers from Dear Crissy
Couscous and Roasted Vegetable Filled Tomatoes from Pescatarian Food Blog
Stuffed Delicata Squash w/Feta & Tomatoes from The Bouillon Cube
- 6 large tomatoes, not fully soft
- 8oz/230g cooked cannelloni beans, canned of dried (cook ahead)
- 4oz/115 g cremini mushrooms, sliced
- 1 large onion, diced
- 1 clove garlic pressed or 1/2 tsp garlic powder
- 6 sun-dried tomatoes, sliced
- 2oz/60ml olive oil
- 1 bunch parsley, leaves only
- salt and pepper
Preheat oven to 350°F/175°F
Remove tops and then scoop out innards-reserve in a bowl.
Place tomato shells in a baking dish that will hold them upright. See photo above.
Heat oil in a large pan.
Prepare onions and mushrooms. Add garlic or garlic powder.
Sauté onions until translucent. Add mushrooms and cook until soft.
Add sun-dried tomatoes, salt and pepper to taste.
Remove from heat and put into bowl with beans.
Return pan to heat. Add the tomato innards to the pan to deglaze.
Cook down until it creates a thick sauce.
Fill tomato shells with several spoonfuls of bean/mushroom filling. Put extra around the tomatoes on the base of the baking dish.
Spoon sauce over the tops of the filled tomatoes and the remainder on in with the extra filling on bottom of baking dish.
Place in oven for 20-25 minutes. The shells will start to soften and break down a bit. Allow topping to brown slightly.
Serve 1-2 per person.
Add tofu for extra protein. Grated cheese to make it vegetarian from vegan. Cubed chicken or cooked sausage added to the bean/mushroom stuffing will bring delight to the carnivore at the table.