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Stuffed Tomatoes Giardiniera Al Forno https://www.metro.ca/userfiles/image/recipes/tomates-farcies-giardiniera-al-forno-5590.jpg PT30M PT35M PT1H05M
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 eatquebec.com Photography: Benoit Levac, Levac photo
4
4 tomatoes 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) butter 1/4 cup (60 mL) slivered almonds, toasted
Stuffed Tomatoes Giardiniera Al Forno

Stuffed Tomatoes Giardiniera Al Forno

Rate this recipe
1 Vote
  • Gluten-free
  • Lactose-free
4
servings
0:30
Preparation
0:35
COOKING
1:05
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4
    tomatoes
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  • Salt and pepper to taste
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    66 g - 1 kg SELECTED VARIETIES

  • 2
    sweet potatoes, peeled
  • 1/4 cup
    (60 mL)
    olive oil extra vierge
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    1 L SELECTED VARIETIES

  • 7 Tbsp.
    (105 mL)
    chopped white or red onion
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  • 2
    scallions, chopped
  • 1
    summer squash, diced
  • 1
    red pepper, diced
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  • 4
    asparagus, diced
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    PRODUCT OF PERU OR MEXICO, No. 1 GRADE 8.80/kg

  • 1
    carrot, diced
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  • 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)
    butter
  • 1/4 cup
    (60 mL)
    slivered almonds, toasted
Imprimer ma sélection

Preparation

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 eatquebec.com

Photography: Benoit Levac, Levac photo

Source : Ass. des Jardiniers-Maraîchers du Québec

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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