KASHA STUFFED TOMATOES WITH ROMESCO SAUCE
Tomatoes stuffed with kasha and corn, topped with a delicious Romesco sauce. I guarantee you won't miss the meat in this dish! Garnish with cilantro.
Provided by Amber411
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h1m
Yield 6
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut tops off tomatoes and scoop out the core and flesh with a spoon, being careful not to puncture the skin. Reserve 1/2 cup of tomato flesh in a bowl.
- Brush tomatoes with 1 tablespoon olive oil; season with salt and pepper. Arrange tomatoes on a baking sheet.
- Bake in the preheated oven until softened, about 6 minutes. Pour out any juices that collected in the tomatoes.
- Mix kasha and eggs together in a bowl.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and 1 clove garlic; cook and stir until onion is translucent, about 5 minutes. Pour in kasha mixture; cook over medium-high heat, stirring constantly, until kernels separate and look dry, 1 to 2 minutes.
- Pour vegetable broth into the skillet. Reduce heat; cover and cook until kasha is tender and broth is absorbed, 7 to 10 minutes. Stir in corn, chili powder, cumin, salt, and pepper. Remove from heat and stir in about 1/2 cup Monterey Jack cheese.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Spoon kasha mixture into the tomatoes. Sprinkle remaining 1/2 cup Monterey Jack cheese on top.
- Broil tomatoes in the preheated oven until cheese has melted, 2 to 3 minutes.
- Combine almonds and toasted bread in a food processor; process until finely ground. Add reserved tomato flesh, roasted red peppers, 2 tablespoons olive oil, sherry vinegar, 1 clove garlic, sea salt, and cayenne pepper; process until smooth. Spoon sauce over tomatoes.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 44.3 g, Cholesterol 71.3 mg, Fat 21.7 g, Fiber 8.1 g, Protein 15.4 g, SaturatedFat 6 g, Sodium 712.3 mg, Sugar 9.7 g
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Khalid Jameel
[email protected]I'm not a big fan of kasha, but I loved this recipe. The stuffing was so flavorful and the tomatoes were cooked perfectly.
Shaik Hassanbasha
[email protected]This dish was a lot of work, but it was worth it. The stuffed tomatoes were beautiful and delicious.
Andrew Dickover
[email protected]Overall, this was a good recipe. I would definitely make it again, but I would adjust the seasoning to my own taste.
Salman Abbasi
[email protected]The tomatoes were a bit too soft for my liking, but the kasha filling and romesco sauce were delicious.
md forid ahmed
[email protected]I found this recipe to be a bit bland. I think it could have used more seasoning.
Matir Alamin
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. The kasha filling was very flavorful.
Shoaib Khosa
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it. The kasha stuffing was surprisingly delicious, and the romesco sauce was the perfect complement.
Jangir Malik
[email protected]This recipe was easy to follow and resulted in a stunning and flavorful dish. Highly recommend!
Amal Tamer
[email protected]I loved the combination of flavors in this dish. The kasha filling was savory and hearty, and the romesco sauce was creamy and tangy.
Vidal Kalim
[email protected]This dish was absolutely delicious! The stuffing was perfectly seasoned, and the tomatoes were cooked to perfection.
Kathryn Pal Hawkes
[email protected]I've made this recipe several times now, and it's always a winner. The kasha stuffing is so flavorful, and the romesco sauce adds a nice touch of spice.
Sanaullah Safi
[email protected]These stuffed tomatoes were a huge hit with my family! The combination of the sweet tomatoes, savory kasha filling, and tangy romesco sauce was perfect.