Wednesday, 10 August 2011

Vegetable Stuffed Tomatoes GF SCD

Stuffed Tomatoes in a dish

These stuffed tomatoes are filled with a selection of seasonal vegetables and herbs and are packed full of vitamins and phytonutrients. They are suitable for all diets because instead of using rice, I've used delicious cauliflower rice, a much healthier alternative.

Perfect as a side dish or as a main, these juicy, stuffed tomatoes can be eaten hot or cold. They're simple and quick to prepare and improve with flavour if put together on the day before you plan to cook and eat them.

Stuffed tomatoes before cooking

Stuffed Tomatoes GF SCD

200g cauliflower riced 
6 to 8 firm tomatoes
1 medium onion
60g mushrooms
1 small courgette
1 small carrot 
2 tsps dried oregano
2 heaped tblsps chopped parsley 
1 clove garlic crushed
30g pine nuts
extra virgin olive oil
sea salt & freshly ground black pepper
50g grated cheese (or vegan cheese) (optional)

  • Set the oven to 180°C.
  • First make the cauliflower rice.
  • Wash and slice the cauliflower into florets, discard the core, dry with some kitchen paper and place in a food processor with the S-blade fitted.
  • Process until it looks like rice, this only takes a few seconds. Don't put all of the cauliflower in at once, it's best to process it in stages.
  • Slice the tops of the tomatoes.
  • Scoop out the insides of the tomatoes and keep on one side.
  • Place the tomatoes upside down on some kitchen paper to drain.
  • Grate the carrot then finely chop the onion, courgette and mushrooms.
  • Heat a tablespoon of extra virgin olive oil in a pan and add the onion. Fry gently for about 5 minutes until translucent. Add the courgettes, carrots, crushed garlic clove, oregano and a couple of shakes of paprika. Continue to cook for another 5 minutes until the vegetables are soft. Then add the mushrooms.
  • Tip in the cauliflower rice and stir in.
  • Cook for another 5 minutes or so until the cauliflower has softened. Chop some of the tomato pulp and add three or four large spoonfuls to the vegetables.
  • Chop the fresh parsley finely and stir in.
  • Toast the pine nuts in a dry frying pan for a couple of minutes.
  • Season the vegetables with sea salt and freshly ground black pepper then stir in the toasted pine nuts and grated cheese (optional). Stuff the tomato shells with spoonfuls of the mixture.
  • Place carefully in a small dish or on a baking tray, put the tops on and drizzle a little extra virgin olive oil over the top.
  • Cook in the oven for 25 to 30 minutes until the tomatoes are soft.

  • Use this mix to stuff peppers or courgettes or marrow
  • Use other vegetables in season
  • Serve without cooking in the oven
  • If there's any mixture left over, keep in the fridge and eat it cold the following day!