Tomatoes stuffed with Bulgur and Pine Nuts

Tomatoes stuffed with Bulgur and Pine Nuts Recipe from France and Switzerland

Region / culture: France, Switzerland | Servings: 6

Introduction

Tomatoes stuffed with Bulgur and Pine Nuts is a delicious and nutritious dish that is perfect for a light and healthy meal. The combination of juicy tomatoes, hearty bulgur, and crunchy pine nuts creates a satisfying and flavorful dish that is sure to please your taste buds.

History

This recipe is inspired by traditional Middle Eastern cuisine, where stuffed vegetables are a popular dish. Stuffed tomatoes are a common dish in many Mediterranean countries, where they are often filled with a variety of ingredients such as rice, meat, and herbs. This version of stuffed tomatoes with bulgur and pine nuts is a vegetarian twist on the classic recipe, making it a great option for those looking for a meat-free meal.

Ingredients

6 large tomatoes (3 lb or 1.36 kg)
1.25 tsp salt
2 tbsp lentils (preferably french green lentils)
1.5 cup water
0.25 cup extra-virgin olive oil
0.5 cup pine nuts
1 large onion, finely chopped
0.5 cup bulgur (preferably coarse)
1 lb or 454 g spinach, stems discarded and leaves thinly sliced (4 cup)
0.25 tsp black pepper
0.5 cup golden currants
0.33 cup chopped fresh flat-leaf parsley
2 tbsp chopped fresh dill
2 tbsp fresh lemon juice

How to prepare

Cut off and discard the top third of the tomatoes and scoop out the insides (leaving the shells intact for stuffing). Transfer the insides to a sieve set over a bowl to drain excess liquid.
Coarsely chop the tomato from the sieve and reserve it for making braised eggplant.
Sprinkle the insides of the tomato shells with 0.5 tsp of salt and drain them upside down on a rack set in a pan while preparing the filling.
Simmer the lentils in 0.5 cup of water in a small saucepan until they are just tender, which should take about 18 to 20 minutes.
Drain the lentils in a sieve, then rinse them under cold water and drain them well.
Heat the oil in a 5 qt (4.73 liter) heavy pot over moderate heat until it is hot. Then, cook the pine nuts, stirring, until they turn golden, which should take about 2 minutes.
Transfer the pine nuts to paper towels to drain using a slotted spoon.
Cook the onion in the remaining oil in the pot over moderate heat, stirring occasionally, until it is softened but not browned. This should take about 6 to 8 minutes.
Add the bulgur, chard, the remaining 0.75 tsp of salt, and pepper. Cook, stirring, until the greens are wilted, which should take about 2 minutes.
Add the remaining cup of water, then remove the pot from heat and let it stand, covered, until the bulgur is tender, which should take about 30 minutes.
Stir in the pine nuts, currants, parsley, dill, lemon juice, lentils, and salt and pepper to taste.
Spoon the filling into the tomato shells.

Variations

Feel free to customize the filling with your favorite ingredients, such as feta cheese, olives, or sun-dried tomatoes. You can also add some cooked ground meat or tofu for extra protein.

Cooking Tips & Tricks

Make sure to choose ripe, firm tomatoes for this recipe to ensure that they hold their shape when stuffed.

- To easily scoop out the insides of the tomatoes, use a sharp knife and a spoon to carefully remove the pulp and seeds.

- Be sure to drain the tomatoes upside down on a rack to remove excess liquid and prevent them from becoming soggy.

- Feel free to customize the filling with your favorite herbs and spices to suit your taste preferences.

Serving Suggestions

Serve the stuffed tomatoes with a side salad or some crusty bread for a complete and satisfying meal. You can also pair them with some tzatziki sauce or hummus for added flavor.

Cooking Techniques

The key to making this dish is to cook the bulgur and spinach until they are tender and flavorful. Be sure to season the filling well with herbs and spices to enhance the overall taste of the dish.

Ingredient Substitutions

If you don't have pine nuts on hand, you can substitute them with chopped almonds, walnuts, or sunflower seeds. You can also use quinoa or rice instead of bulgur for a different texture.

Make Ahead Tips

You can prepare the filling for the stuffed tomatoes in advance and store it in the refrigerator until you are ready to assemble and bake the dish. This can help save time and make meal prep easier.

Presentation Ideas

To make the dish more visually appealing, you can garnish the stuffed tomatoes with fresh herbs, such as parsley or dill, before serving. You can also drizzle some balsamic glaze or olive oil on top for added flavor.

Pairing Recommendations

Tomatoes stuffed with Bulgur and Pine Nuts pairs well with a variety of dishes, such as grilled vegetables, roasted chicken, or fish. You can also serve it alongside some tabbouleh salad or couscous for a complete Middle Eastern-inspired meal.

Storage and Reheating Instructions

You can store any leftover stuffed tomatoes in an airtight container in the refrigerator for up to 2 days. To reheat, simply place them in a baking dish and bake in the oven at 350°F (180°C) until heated through.

Nutrition Information

Calories per serving

Each serving of Tomatoes stuffed with Bulgur and Pine Nuts contains approximately 300 calories. This makes it a light and nutritious meal option that is perfect for a healthy lifestyle.

Carbohydrates

Each serving of Tomatoes stuffed with Bulgur and Pine Nuts contains approximately 30 grams of carbohydrates. Carbohydrates are an important source of energy for the body and can help fuel your daily activities.

Fats

This dish is a good source of healthy fats, with each serving providing around 15 grams of fat. The olive oil and pine nuts in the recipe contribute to the overall fat content, which can help support heart health and provide essential nutrients for the body.

Proteins

With around 10 grams of protein per serving, Tomatoes stuffed with Bulgur and Pine Nuts is a satisfying and filling dish that can help support muscle growth and repair. The lentils and pine nuts in the recipe are excellent plant-based sources of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin K, and iron. Tomatoes are a great source of vitamin C, which can help boost the immune system, while spinach provides vitamin K for bone health and iron for energy production.

Alergens

This recipe contains pine nuts, which are a common allergen for some individuals. If you have a nut allergy, you can easily omit the pine nuts from the recipe or substitute them with another type of nut or seed.

Summary

Overall, Tomatoes stuffed with Bulgur and Pine Nuts is a well-balanced and nutritious dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a great option for a healthy and satisfying meal that is sure to please your taste buds.

Summary

Tomatoes stuffed with Bulgur and Pine Nuts is a delicious and nutritious dish that is perfect for a light and healthy meal. With a flavorful filling of bulgur, spinach, pine nuts, and herbs, these stuffed tomatoes are sure to impress your family and friends. Enjoy this Middle Eastern-inspired dish as a satisfying and wholesome meal option.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Tomatoes stuffed with Bulgur and Pine Nuts. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. Maria and I had been friends for years, bonding over our shared love of cooking and exchanging recipes whenever we could.

On this particular day, Maria had something special in store for me. As I entered her kitchen, I could smell the delicious aroma of tomatoes roasting in the oven. Maria greeted me with a warm smile and a twinkle in her eye.

"Come, sit down, my dear friend," she said, gesturing towards the table set with an array of ingredients. "I have a recipe to share with you that I learned from my grandmother in Italy."

Maria proceeded to show me how to prepare the tomatoes by hollowing them out and stuffing them with a mixture of bulgur, pine nuts, herbs, and spices. As she worked, she shared stories of her childhood spent in her grandmother's kitchen, watching and learning as her Nonna cooked up delicious meals for her family.

I was captivated by Maria's storytelling and the simple elegance of the recipe she was teaching me. The combination of the nutty bulgur, crunchy pine nuts, and savory herbs all nestled inside a ripe tomato was a revelation to me. I could hardly wait to taste the finished dish.

After the tomatoes had roasted to perfection in the oven, Maria served them up on a platter, garnished with fresh basil leaves and a drizzle of olive oil. The first bite was pure bliss – the flavors melded together in perfect harmony, creating a dish that was both comforting and satisfying.

As I savored each bite, I knew that this recipe would become a staple in my own kitchen. I thanked Maria profusely for sharing her grandmother's recipe with me, and she simply smiled and said, "Cooking is all about sharing and passing down traditions. I'm just happy to be able to share this with you, my dear friend."

From that day on, Tomatoes stuffed with Bulgur and Pine Nuts became a beloved dish in my own repertoire. I would often make it for family gatherings, potlucks, and special occasions, always thinking of Maria and her grandmother as I prepared it.

Over the years, I have made a few tweaks to the recipe, adding my own personal touch with different herbs and spices. But the essence of the dish remains the same – a celebration of simple, fresh ingredients that come together to create something truly magical.

As I sit here now, reflecting on that fateful day in Maria's kitchen, I am filled with gratitude for the friendships I have forged through the shared love of cooking. Recipes like Tomatoes stuffed with Bulgur and Pine Nuts are more than just instructions on a piece of paper – they are a testament to the bonds we create through food and the memories we cherish for a lifetime. And for that, I am truly thankful.