Saturday, February 20, 2010

Salty Stuffed Tomatoes

These were a lovely and perfectly salty accompaniment to the sweet beef dish that was the main dish of dinner.  Everyone was as shocked as I was at how good these tomatoes were.  Even the fella dug into his, and we all know how he feels about tomatoes.  And the big meaty Chilean Cab from Cousino-Macul Antiguas Reservas that we drank while enjoying dinner was a nice contrast to the acidic and salty stuffing in the tomatoes.
 All the wonderful wines that we paired with dinner.  Full tasting notes of all the wines over at Forkful of News.

I could see making these again with more tuna and less capers to cut down the salt and make them more substantial.  For some reason I've never been a fan of stuffed peppers but these really did it for me.  It could have had something to do with the deeply satisfying and meditative scraping out of the juicy delicate tomato centers.  Not that I'm creepy and sometimes like to de-seed squishy fruits every once in a while or anything. 

I even saved all the juicy bits from the inside of my tomatoes and used them instead of diced tomatoes in a soup later on in the week, so this meal helped out in later recipes.  How can you not love a recipe that leaves you with left overs that hint at what you should cook next?

Also included in this meal:

Red Quinoa with Roasted Vegetables

Salty Stuffed Tomatoes

6 large tomatoes
4 red peppers

salt, to taste
3 tablespoons olive oil
1 7-ounce can tuna
2 tablespoons capers
4 tablespoons chopped black olives
1 lemon, zested
2 tablespoons, chopped parsley

Cut a small circle around the stalk of each tomato and cut out a cap in the top of each.  Using a grapefruit spoon, scoop out the seeds and flesh inside the tomato.  (Save the insides for later when you have a recipe that calls for a can of diced tomatoes.)

Roast the pepper yourself under the broiler or buy good quality pre-roasted red peppers in a jar.  If roasting them yourself, peel, de-seed and chop into strips.

Put the strips of red pepper in a large mixing bowl along with all the remaining ingredients.  Gently fold everything together.  Fill the cavities of the tomatoes with this filling.

Arrange the tomatoes on a shallow baking dish and bake in a 350 degree oven for about 20 to 30 minutes.  Check on them fairly often so that the tomatoes never get to the point where that explode or fall apart in the pan.  They are done when the filling is warmed through. 

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