Stuffed Tomatoes with Grated Courgettes
Prep Time: 15 minutes Serves: 4 for a starter, 2 for a main course
Cooking Time: 15 minutes Can be prepared in advance, Can be parev
Can be Passover friendly
Stuffed tomatoes are a Succot tradition. My recipe reflects this and uses contemporary stylish ingredients. You can also adapt it for the festival buffet table by using smaller tomatoes. To make this at Passover substitute matzah meal for the breadcrumbs.
Ingredients
4 Beef Tomatoes
2 tablespoons of olive oil (for frying)
250g / 9 oz/ 2 cups chestnut mushrooms –coarsely chopped
2 green courgettes – grated
150g /5oz/ 1 cup breadcrumbs – roughly 3 slices of bread
100g /4oz/ 1 cup soft goat’s cheese or use Toffuti non –dairy cream cheese
4 tablespoons ground almonds
4cm /1 1/2 inches peeled and grated ginger
50g /2oz/ 1 /4 cup pine nuts
4 garlic cloves - crushed
Salt and Pepper to taste
Garnish:
Rocket leaves
Extra virgin olive oil
Salt and pepper
Method
1. Pre-heat the oven to 200º / 400ºF / gas mark 6.
2. Heat the olive oil in a large saucepan.
3. Using either kitchen paper or a clean dish cloth squeeze out any excess water from the grated courgettes.
4. Sauté the mushrooms, grated courgette, garlic, and ginger for 3 minutes. Drain the mixture of any excess liquid and place in a large mixing bowl.
5. Add the breadcrumbs, ground almonds, goat’s cheese and pine nuts. Season well with salt and pepper.
6. Slice the top off the tomatoes. Scoop out the core and seeds, discard and spoon in the filling. Place the lid on top.
7. Bake for 10 - 15 minutes in a shallow roasting tin.
To serve the stylish way:
Sit the tomatoes on a bed of rocket leaves. Drizzle with some extra virgin olive oil and a little salt and pepper.
For more information about my recipes or to book onto the latest cookery school call 0845 108 22 68 or click into www.jewishcookery.com.
For further information please contact:
Denise's Kitchen
Northwood, Middlesex, HA6 2HD
Telephone - +44 (0)1923 836456, Fax - +44 (0)1923 826180
E-Mail - denise@jewishcookery.com
