Cucumber-stuffed Tomatoes

Cucumber-Stuffed Tomatoes Recipe - Vegetarian Food

Preparation time: 20 minutes | Cooking time: 0 minutes | Servings: 4 |

Vegetarian diet

Introduction

Cucumber-stuffed tomatoes are a refreshing and light dish that is perfect for a summer meal or as a side dish. The combination of juicy tomatoes and crunchy cucumbers creates a delicious and healthy treat that is sure to please your taste buds.

History

This recipe is a modern twist on a classic dish that has been enjoyed for generations. The combination of tomatoes and cucumbers is a popular one in many cuisines around the world, and this recipe puts a unique spin on it by stuffing the tomatoes with a flavorful cucumber mixture.

Ingredients

2 green onions (or 1 very large one)
1 tbsp balsamic vinegar
2 tsp olive oil
2 tsp sugar
0.75 tsp salt
0.75 tsp dried dill
black pepper to taste
4 medium tomatoes, very ripe
1 large cucumber or 2 small ones
lettuce leaves

How to prepare

Cut the white part of the onions lengthwise, then finely slice the white and green parts.
Place the sliced onions in a glass or plastic bowl.
Add vinegar, olive oil, and seasonings to the bowl and mix well.
Wash the tomatoes and remove the core.
Using a serrated knife, cut a thin slice off the top of each tomato.
Carefully cut into the middle of the tomato, around the inside, without getting too close to the shell.
Using a teaspoon, scoop out the seeds and ribs from inside the tomato, leaving a thin shell of flesh and skin.
Turn the hollowed tomatoes upside down on a paper towel to drain.
Place the tomato insides in a plastic colander or strainer to drain any excess liquid.
Peel the cucumber.
Cut the cucumber lengthwise and scoop out most of the seeds.
Finely chop or cube the cucumber.
Avoid liquefying the cucumber in a food processor or blender.
Add the chopped cucumber to the onion mixture and stir well.
Press on the tomato remnants in the colander to remove most of the moisture.
Turn the drained tomato remnants onto a cutting board and chop them.
Add the chopped tomato pieces to the onion and cucumber mixture and gently mix.
When ready to serve, completely fill the four tomato shells with the cucumber mixture.
Create nests of torn lettuce leaves in individual salad bowls, then place a tomato in each bowl.
Drain any excess liquid and spoon the leftover cucumber mixture onto the lettuce leaves, around the outside of the tomatoes.
Serve the dish with steak knives for ease in eating.

Variations

You can customize this recipe by adding different herbs or spices to the cucumber mixture. Try adding fresh mint or parsley for a burst of flavor.

Cooking Tips & Tricks

Be sure to use very ripe tomatoes for this recipe, as they will be easier to hollow out and will have a sweeter flavor.

- When hollowing out the tomatoes, be careful not to cut through the skin, as you want to create a sturdy shell to hold the cucumber mixture.

- For a more intense flavor, you can let the cucumber mixture marinate in the refrigerator for a few hours before stuffing the tomatoes.

Serving Suggestions

Cucumber-stuffed tomatoes can be served as a side dish or as a light lunch. They pair well with grilled chicken or fish.

Cooking Techniques

The key to making cucumber-stuffed tomatoes is to carefully hollow out the tomatoes without breaking the skin. Take your time and use a sharp knife for best results.

Ingredient Substitutions

If you don't have green onions, you can use regular onions or shallots instead. You can also substitute the balsamic vinegar with red wine vinegar or lemon juice.

Make Ahead Tips

You can prepare the cucumber mixture ahead of time and store it in the refrigerator until you are ready to stuff the tomatoes. This will save you time when you are ready to serve the dish.

Presentation Ideas

Serve the cucumber-stuffed tomatoes on a bed of lettuce leaves for a beautiful presentation. You can also garnish them with fresh herbs or a drizzle of olive oil.

Pairing Recommendations

Cucumber-stuffed tomatoes pair well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. They also go well with a light and refreshing salad.

Storage and Reheating Instructions

Cucumber-stuffed tomatoes are best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave for a few seconds until warm.

Nutrition Information

Calories per serving

Each serving of cucumber-stuffed tomatoes contains approximately 100 calories.

Carbohydrates

Each serving of cucumber-stuffed tomatoes contains approximately 10 grams of carbohydrates.

Fats

Each serving of cucumber-stuffed tomatoes contains approximately 5 grams of fats.

Proteins

Each serving of cucumber-stuffed tomatoes contains approximately 2 grams of proteins.

Vitamins and minerals

Cucumber-stuffed tomatoes are a good source of vitamin C, vitamin K, and potassium.

Alergens

This recipe is gluten-free and dairy-free. However, it does contain onions, so be cautious if you have an onion allergy.

Summary

Cucumber-stuffed tomatoes are a low-calorie, nutritious dish that is packed with vitamins and minerals. They are a great option for a light and refreshing meal.

Summary

Cucumber-stuffed tomatoes are a delicious and healthy dish that is perfect for a light meal or as a side dish. With their refreshing flavor and nutritious ingredients, they are sure to become a favorite in your recipe collection.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for cucumber-stuffed tomatoes. It was many years ago, when I was just a young girl visiting my aunt in the countryside. My aunt was a wonderful cook, and she loved to experiment with different ingredients and flavors.

One hot summer day, my aunt decided to make a light and refreshing dish for lunch. She brought out a basket of ripe tomatoes from her garden, along with some fresh cucumbers and herbs. As she began to prepare the ingredients, I watched in awe as she carefully hollowed out the tomatoes and filled them with a delicious mixture of chopped cucumbers, onions, and herbs.

I was fascinated by the way she combined simple, fresh ingredients to create such a beautiful and flavorful dish. As I watched her work, I could see the joy and passion she had for cooking, and I knew that I wanted to learn how to make this recipe myself.

After lunch, I asked my aunt to teach me how to make the cucumber-stuffed tomatoes. She smiled warmly and invited me to join her in the kitchen. Together, we gathered the ingredients and began to prepare the dish. My aunt guided me through each step, showing me how to carefully scoop out the tomato seeds and pulp, and how to mix the cucumber filling just right.

As we worked together, my aunt shared with me the story behind the recipe. She told me that she had learned it from her own mother, who had passed it down to her many years ago. She explained how the dish was a family favorite, especially during the hot summer months when the garden was full of ripe tomatoes and cucumbers.

As the aroma of the fresh herbs and vegetables filled the kitchen, I felt a sense of pride and accomplishment. I was learning from my aunt, who was passing down a cherished family recipe to me. I knew that this moment would stay with me forever, and that I would always treasure the memory of learning to make cucumber-stuffed tomatoes with my aunt.

After a few hours of cooking and chatting, the dish was finally ready. My aunt and I sat down at the table and enjoyed the cucumber-stuffed tomatoes together. The flavors were bright and refreshing, with the juicy tomatoes and crisp cucumbers complementing each other perfectly. I could taste the love and tradition that had been passed down through the generations, and I felt grateful to be a part of it.

From that day on, I made cucumber-stuffed tomatoes a regular part of my cooking repertoire. I experimented with different herbs and seasonings, adding my own twist to the recipe while still honoring the tradition that my aunt had taught me. Each time I made the dish, I felt a connection to my family's past and a sense of pride in carrying on the tradition.

Over the years, I have shared the recipe for cucumber-stuffed tomatoes with friends and family, passing down the knowledge and love that my aunt had given to me. It has become a beloved dish in my own home, bringing back memories of that hot summer day in the countryside when I first learned to make it.

As I look back on that day, I am grateful for the time I spent with my aunt, learning from her and bonding over a shared love of cooking. The recipe for cucumber-stuffed tomatoes will always hold a special place in my heart, reminding me of the joy and connection that food can bring to our lives. And I will continue to make it for years to come, honoring the tradition that has been passed down through the generations of my family.