Stuffed Tomatoes Giardiniera Al Forno

Stuffed Tomatoes Giardiniera Al Forno
  • 4 servings
  • 0:30 Preparation
  • 0:35 Cooking
  • 1:05 Total Time


Add all
  • 4


  • Salt and pepper to taste

  • 2

    sweet potatoes, peeled

  • 1/4 cup
    (60 mL)

    olive oil extra vierge

  • 7 Tbsp.
    (105 mL)

    chopped white or red onion

  • 2

    scallions, chopped

  • 1

    summer squash, diced

  • 1

    red pepper, diced

  • 4

    asparagus, diced

  • 1

    carrot, diced

  • minced dill weed to taste

  • minced oregano to taste

  • 10 oz
    (300 g)

    Quebec green and/or wax beans

  • 3 1/2 oz
    (100 g)


  • 1/4 cup
    (60 mL)

    slivered almonds, toasted


Preheat oven to 400°F (200°C).

Slice tops off tomatoes 1/3 of the way down, reserving caps. Hollow out tomatoes, sprinkle with salt and drain upside down on paper towels.

In a pot, cook sweet potatoes in boiling salted water.

Drain and mash.

Heat oil in a large pot or skillet. Sauté remaining vegetables except string beans for 7 minutes; season with salt and pepper. Add a pinch of dill and a pinch of oregano.

Place tomatoes in a baking dish.

Stuff with a layer of mashed sweet potato covered with the sautéed vegetable mixture. Top with tomato caps and bake for 15 minutes.

Meanwhile, cook string beans in boiling salted water for 3 minutes and drain.

Sauté string beans in butter, season with salt and pepper and add toasted almonds.

To serve, make a bed of string beans in 4 plates and top with a stuffed tomato.

Recipe of

Photography: Benoit Levac, Levac photo

Source: Ass. des Jardiniers-Maraîchers du Québec

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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