Wednesday, November 14, 2012

Stuffed Tomatoes

When I was still living at home, my dad used to make this Mediterranean-inspired dish of stuffed tomato, and it was definitely one of my favorite things to eat. Last night, I made it for Sean, and served it with a caramelized tomato-mushroom glaze over jasmine rice, that was slightly stir fried in garlic, onion, and other spices.

Did I mention that this dish is completely gluten-free? If you have gluten intolerance problems like I do, then you'd understand that not only is having to eat gluten-free difficult enough, it's made even worse when a lot of gluten-free foods out there are just unpleasant, if not downright disgusting. Talk about adding insult to injury!

Servings: 2. Simply double up the ingredients for 4 servings.


*Have 1 1/2 cups of cooked rice ready. We like to use jasmine rice for its nutty aroma.

1/3 pound of lean ground turkey (we use the 99% fat-free kind)
3 tomatoes
1/2 cup chopped mushroom, set aside in a bowl
1 Tablespoon olive oil for the stuffing; 1 Tablespoon of olive oil for a small pot, used to make caramelized glaze; 2 Tablespoons olive oil for the frying pan.
1.5 teaspoons brown sugar for the stuffing; 2 teaspoons of brown sugar for the glaze
1 teaspoon sea salt for the stuffing; 1 teaspoon of sea salt for the glaze
1/2 teaspoon of dry minced garlic for the stuffing
1/2 teaspoon of dry minced onion
1/4 teaspoon of ground black pepper for the stuffing; a few sprinkles of ground black pepper for the glaze.


1. Cut each tomato into two, lengthwise, and scoop out the cores. Store the tomato cores in the same bowl as the mushroom. Set aside. This will be used to make the glaze.

2. Mix the meat, 1 Tablespoon of olive oil, brown sugar, sea salt, minced garlic, minced onion, and ground black pepper together.

3. Stuff the meat into the tomato halves, overflowing the tomatoes, for a more aesthetically pleasant appearance.

4. Put the two Tablespoons of olive oil into a frying pan, and put over low heat. Place the stuffed tomatoes, meat side down, on it, cover the pan with a lid (if one is available), and leave it alone.

5. In the mean time, put the last 1/2 cup of water, 1 Tablespoon of olive oil, tomato cores, chopped mushroom, brown sugar, sea salt, and ground black pepper into the pot. Turn on medium heat, and stir until you get a glaze. Place the lid over the pot and off the heat.

6. At this point, the meat sides of your stuffed tomatoes should be golden brown by now. Carefully flip them over, and replace the lid. If you feel you need to add a little more olive oil, feel free to. Let this cook for another 15 minutes. Check on the meat by cutting one piece in half. At this point, it should be cooked through but still juicy. You don't want to overcook the meat because it will be too dry. If it's not cook through yet, cook and check again in 5 minutes.

7. Once the stuffed tomatoes are cooked, place them on a plate, meat side up.

8. In the same pan, add one teaspoon of olive oil, a few sprinkles of dry minced garlic, dry minced onion, sea salt, brown sugar, and ground black pepper. Mix evenly and turn on medium heat. Once the minced onion and garlic are slightly browned, add the cooked rice and stir to mix evenly.

9. Serve everything as pictured.


Sean and Tammy

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