Over the last few years, most of my classes as well as our family meals have become increasingly vegetarian, so I am always looking for vegetarian mains that are tasty. Not all recipes are easy and quick, but some are especially delicious and also convenient in their own way.
My mother, who was from Sicily, always made large batches of stuffed vegetable because they freeze so well, and you need little else to make a great summer meal. Besides the convenience of making ahead and freezing, they are fantastic at room temperature and easy to scale for a summer party or picnic.
This recipe is based on 4 simple steps:
- scoop out the flesh and seed of the tomatoes
- transform it into a deeply flavorful sauce
- add the sauce to bread and cheese to make the filling.
- bake slowly until the umami of the Mediterranean ingredients mingles with the sweetness of the tomatoes.
If you are not used to this type of recipe, make sure to prepare all ingredients and tools in advance.
It is imperative to pick sun ripen tomatoes and to use the best quality cheese and bread, or the recipe will be bland and uninteresting. If possible, make and bake the tomatoes one day ahead and refrigerate, as the flavor improves very much in the first 24 hours. This also allows you to bake them when you don’t have to be in the kitchen, which is a plus in the middle of the summer.
I have classified this recipe as vegetarian, but the original is made with anchovy which I recommend using if you are not strict. You can also omit and use 3-4 additional black olives and a pinch of chili flakes. Make sure to season well the filling to compensate for the saltiness of the anchovy.
Ingredients
- 6 ripe but firm salad tomatoes (1 kg/ 2 lb, diameter 8-9 cm)
For the sauce
- 1 garlic clove, finely minced or pressed just before using
- 2 anchovy fillets in oil (optional)
- 1 teaspoon capers, preferably preserved in salt
- 1 tablespoon raisins
- 1 tablespoon best quality black olives or green, finely chopped
- 2 halves sun-dried tomato, in oil, finely chopped
For the bread filling
- 1 teaspoon oregano
- 1 tablespoon finely chopped parsley
- 50 g (1 cup) bread crumbs, preferably obtained from toasted whole-wheat bread (normal of GF)
- 80 g (approx 3 oz) grated Parmigiano
- 60 g (2 oz) semi-soft cow’s milk cheese like scamorza, young Asiago, young pecorino or good quality firm mozzarella
- salt
- freshly ground pepper
- extra virgin olive oil
Directions
To prepare the tomatoes for stuffing
Cut off the tops of the tomatoes, and reserve.
Using a spoon or, even better, a melon baller, scoop out the flesh and seeds into a bowl, carefully avoiding to break the tomatoes. There is no need to discard the seeds, but I like to remove any hard green bits which might be bitter or chewy.
Sprinkle the inside of the tomatoes and their tops lightly with salt, place in a colander upside down and let them drain over a bowl.
To make the sauce
In a medium skillet, combine 1 tablespoon of extra virgin olive oil with the pressed garlic, olives, capers, sun-dried tomatoes, anchovy fillets. Cook over low heat for a few minutes, stirring often, until fragrant and the anchovies have melted.
Add the tomato flesh and the raisins, cover and cook over medium/low heat until thick, about 30 min, stirring regularly. Keep the lid slightly ajar with a skewer or other thin object to facilitate reductions without loosing flavor.
Make the breadcrumbs
You can use any leftover crusty bread to make breadcrumbs. I am intolerant to wheat, but I can eat wholewheat rye crackers like Wasa which make wonderful breadcrumbs.
To make breadcrumbs with crackers, place them in a plastic bag, then crush them roughly with a rolling pin. To make breadcrumbs with bread, slice thinly then toast it until quite dry and let it cool.
Using a food processor, grate the toasted slices (or crackers) and the Parmigiano. Then, using the blade, add the parsley and process it until the leaves are finely chopped. Add salt and pepper.
Remove the blade and add 3/4 of the tomato sauce and the diced semi-soft cheese. Taste for seasoning and correct if necessary, especially if you have omitted the anchovy in the sauce.
Preheat the oven to 180 °C (350 °F). Oil a baking dish large enough to accommodate all the tomatoes.
Fill the tomatoes with the mixture and place them onto the oiled baking dish. Top with the rest of the sauce and a sprinkle of oregano.
Return the tops and brush with a little extra virgin olive oil.
Place in the oven, and bake 50 minutes to one hour, until the skins wrinkle. The tomatoes should be soft and just starting to fall apart. Serve warm (not hot) or at room temperature.
If you plan to freeze the tomatoes, remove them from the oven when they just start to wrinkle, so they are very slightly undercooked. Defrost at room temperature and reheat in the oven.
Serves six as an appetizer, 3-4 as filling vegetarian main.
