Baked Stuffed Tomatoes

Baked Stuffed Tomatoes Recipe - Vegetarian Italian Dish

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Baked Stuffed Tomatoes is a delightful and nutritious recipe that combines the freshness of tomatoes with a rich and creamy filling of spinach, cottage cheese, blue cheese, and white kidney beans. This dish is perfect for those who are looking for a healthy yet satisfying meal. The combination of ingredients not only makes it a flavorful dish but also packs it with essential nutrients. It's an excellent choice for vegetarians and those looking to add more vegetables to their diet. The recipe is simple, requiring basic cooking skills, and can be prepared in under an hour, making it perfect for a weeknight dinner or a special occasion.

History

The concept of stuffed vegetables has been around for centuries, with variations found in many cultures around the world. The idea of stuffing tomatoes, in particular, likely originated in the Mediterranean region, where tomatoes are a staple ingredient. Over time, the recipe has evolved, with different regions adding their own twist to the filling. The Baked Stuffed Tomatoes recipe we know today is a fusion of traditional and modern culinary techniques, incorporating ingredients like cottage cheese and blue cheese for a more contemporary flavor profile.

Ingredients

10 oz frozen chopped spinach, thawed and squeezed to remove as much moisture as possible
1 cup small curd low-fat (2%) cottage cheese (8 oz / 227 g)
0.5 cup thinly sliced scallions (white and light green parts)
0.25 cup crumbled soft blue cheese (1 oz / 28 g)
14 oz white kidney beans, rinsed and drained
2 large tomatoes
8 cups mixed salad greens
8 thin slices italian bread, toasted, for serving

How to prepare

1. Preheat the oven to 400°F (204°C). Bring a large pot of water to a boil.
2. Meanwhile, in a medium bowl, mix together spinach, cottage cheese, scallions, blue cheese, and 0.5 tsp of freshly ground pepper until well blended. Gently stir in beans. Set aside.
3. Using a small, sharp knife, score an 'x' in the base of each tomato. Carefully drop the tomatoes into the boiling water and cook for 20 seconds. Remove from water with a slotted spoon. When cool enough to handle, peel the tomatoes with a small sharp knife and cut out the cores. Cut each tomato in half through the equator. Using a spoon, scoop out and discard the seeds, then remove and discard about half of the flesh from each tomato half.
4. Stuff the tomato halves with the spinach-cheese mixture, then place them in a shallow casserole dish that is just large enough to hold the tomatoes. Bake until soft and beginning to exude juices, about 20 minutes.
5. Meanwhile, arrange salad greens in a ring on each plate. Carefully transfer one tomato half to the center of each ring. Serve with toasted bread slices.

Variations

For a vegan version, substitute the cottage cheese and blue cheese with vegan cheese alternatives.
Add chopped nuts or seeds to the filling for extra texture and nutrients.
Incorporate other vegetables like mushrooms or bell peppers into the filling for added flavor and variety.

Cooking Tips & Tricks

To ensure your Baked Stuffed Tomatoes turn out perfectly, consider the following tips:

- Choose ripe but firm tomatoes for stuffing, as they will hold their shape better during baking.

- Be sure to squeeze as much moisture as possible from the thawed spinach to prevent the filling from becoming too watery.

- For a smoother filling, you can blend the cottage cheese in a food processor before mixing it with the other ingredients.

- If you prefer a crunchier topping, sprinkle some breadcrumbs mixed with grated Parmesan cheese on top of the stuffed tomatoes before baking.

Serving Suggestions

Baked Stuffed Tomatoes can be served as a main dish with a side of mixed salad greens and toasted Italian bread, as suggested in the recipe. It also pairs well with a light soup or grilled vegetables for a more filling meal.

Cooking Techniques

The key cooking techniques in this recipe include boiling, baking, and stuffing. Boiling the tomatoes briefly makes them easier to peel and prepare for stuffing. Baking is used to cook the stuffed tomatoes and meld the flavors of the filling.

Ingredient Substitutions

Ricotta cheese can be used in place of cottage cheese for a smoother texture.

- Feta cheese can replace blue cheese for a different flavor profile.

- Black beans or chickpeas can be used instead of white kidney beans, depending on availability or preference.

Make Ahead Tips

The filling for the tomatoes can be prepared a day in advance and stored in the refrigerator. This can save time on the day of cooking and allow the flavors to meld together more fully.

Presentation Ideas

Serve the baked stuffed tomatoes on a bed of mixed greens for a colorful and appetizing presentation. Garnish with fresh herbs like basil or parsley for an added touch of flavor and visual appeal.

Pairing Recommendations

A light white wine, such as a Sauvignon Blanc or Pinot Grigio, pairs well with the flavors of the Baked Stuffed Tomatoes. For a non-alcoholic option, a sparkling water with a squeeze of lemon complements the dish nicely.

Storage and Reheating Instructions

Leftover Baked Stuffed Tomatoes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Baked Stuffed Tomatoes contains about 200 calories, making it a low-calorie option that's still filling and nutritious. This calorie count makes it suitable for those watching their calorie intake or trying to lose weight.

Carbohydrates

This recipe is relatively low in carbohydrates, with the majority coming from the beans and tomatoes. The beans provide a good source of complex carbohydrates, which are important for sustained energy. The total carbohydrate content per serving is approximately 20 grams.

Fats

The fats in this recipe come primarily from the cottage cheese and blue cheese. These are mostly healthy fats that contribute to the creaminess of the filling without adding excessive calories. The total fat content per serving is around 10 grams, with a balance of saturated and unsaturated fats.

Proteins

The combination of cottage cheese, blue cheese, and white kidney beans makes this dish a good source of protein, essential for muscle repair and growth. Each serving provides approximately 15 grams of protein, making it a satisfying meal that can help keep you full for longer.

Vitamins and minerals

Baked Stuffed Tomatoes are rich in vitamins and minerals, thanks to the variety of ingredients used. Tomatoes are an excellent source of vitamin C and lycopene, a powerful antioxidant. Spinach adds iron, calcium, and more vitamin C to the dish. The beans contribute additional iron and potassium, which are important for maintaining healthy blood pressure levels.

Alergens

The main allergens in this recipe are dairy products (cottage cheese and blue cheese). Individuals with a dairy allergy or intolerance should avoid this dish or consider dairy-free substitutes.

Summary

Overall, Baked Stuffed Tomatoes is a nutritious dish that provides a good balance of carbohydrates, proteins, and fats. It's rich in vitamins and minerals, low in calories, and contains potential allergens from dairy products.

Summary

Baked Stuffed Tomatoes is a versatile and nutritious recipe that's perfect for a healthy meal any day of the week. With its combination of fresh vegetables, creamy cheeses, and beans, it offers a balance of flavors and nutrients. The recipe is adaptable to various dietary needs and preferences, making it a great addition to any cook's repertoire.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Baked Stuffed Tomatoes. It was tucked away in an old recipe box that once belonged to my mother, and as I sifted through the yellowed index cards and crumpled scraps of paper, I couldn't help but wonder where it came from and who had shared it with her.

I remembered my mother making these stuffed tomatoes for special occasions when I was a child, and the delicious aroma that filled our kitchen as they baked in the oven. They were a labor of love, requiring careful hollowing out of the tomatoes, mixing of the savory filling, and baking until they were tender and bursting with flavor.

As I read through the recipe, I felt a sense of nostalgia wash over me. The memories of my mother's hands deftly preparing the tomatoes came flooding back, and I knew that I had to recreate this dish for my own family.

So, armed with the faded recipe card and a sense of determination, I set out to make Baked Stuffed Tomatoes for the first time. I gathered the ingredients – ripe tomatoes, breadcrumbs, herbs, and cheese – and set to work in my own kitchen.

As I carefully hollowed out the tomatoes, I thought of my mother's hands doing the same task years ago. I imagined her standing at the kitchen counter, her brow furrowed in concentration as she worked, and I felt a connection to her that I hadn't experienced in years.

I mixed the breadcrumbs, herbs, and cheese together, adding a pinch of salt and a dash of pepper for flavor. The aroma that wafted up from the bowl was tantalizing, and I knew that these stuffed tomatoes would be just as delicious as I remembered.

I filled the tomatoes with the savory mixture, packing it in tightly so that they would hold their shape as they baked. As I placed them in the oven, I couldn't help but feel a sense of satisfaction at following in my mother's footsteps and carrying on her tradition of making this beloved dish.

As the tomatoes baked, their skins turned golden brown and crispy, and the smell that filled my kitchen was irresistible. I could almost hear my mother's voice, guiding me through the steps and offering words of encouragement as I took my first bite of the finished dish.

The taste was just as I remembered – a perfect blend of tangy tomato, savory herbs, and melty cheese. Each bite was a symphony of flavors, a tribute to the generations of women who had passed this recipe down through the years.

As I sat at the table, savoring the last bite of my Baked Stuffed Tomatoes, I felt a sense of gratitude for my mother and all the women who had come before her. Their love and dedication to the art of cooking had shaped me into the cook I am today, and I knew that this recipe would continue to be a cherished part of my family's culinary heritage for years to come.

So, as I carefully filed away the recipe card in my own recipe box, I made a promise to myself to pass on the tradition of making Baked Stuffed Tomatoes to my own children and grandchildren. For this recipe was not just a dish to be enjoyed, but a link to the past and a celebration of the love that binds us all together.