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Nutrition
Facts:
(per serving) |
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Calories
260
Fat
10g
Cholesterol
55mg
Sodium
1025mg
Carbohydrate
24g
Fiber
8g
Protein
20g
Soy
Protein 9g
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This recipe is: |
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Low
Cholesterol
Vegetarian
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Recipes - Main
Dish
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Stuffed
Tomatoes
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| Bruce
Weinstein and Mark Scarbrough |
| Serves: 4 |
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| Here's
an elegant luncheon dish from the '50s that
deserves a come-back. Stuffed tomatoes
are the perfect lunch for our on-the-go world
- quick, easy, and very satisfying.
What's more, you can make them ahead and store
them,covered, in the refrigerator for up to
3 days. Reheat them in a microwave on
High for 2 to 4 minutes. |
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| Measures
Translation Table |
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| Ingredients: |
4 large
tomatoes (about 12 ounces each)
1 (12 ounce) package Yves
Ground Round, Veggie Original Flavor
1 large egg, lightly beaten
1/4 cup raisins
1/4 cup pine nuts
2 tablespoons chili sauce
1 tablespoon Worcestershire sauce
1 tablespoon minced dehydrated onion
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon fennel seeds
1/2 teaspoon salt
Freshly ground black pepper to taste
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| Instructions: |
1.
Position the rack in the center of the oven
and preheat the oven to 350°F.
2. First, hollow out the tomatoes. Cut a small
slice off the top of each tomato, revealing
the seeds and pulp inside. Then use a grapefruit
spoon or other small spoon to scoop out the
seeds, membranes, and pulp, taking care to
keep the side walls of the tomatoes intact
and uncut. Discard the seeds and pulp; set
the tomatoes aside.
3. Mix Yves Good Ground Round, the egg, raisins,
pine nuts, chile sauce, Worcestershire sauce,
dehydrated onion, oregano, thyme, fennel seeds,
salt, and pepper in a large bowl until well
combined. Pack a quarter of this mixture (about
3/4 cup) into each of the hollowed-out tomatoes.
Place the stuffed tomatoes in a shallow baking
dish or casserole that will just hold them
without squeezing. (A 9-inch square pan may
do the trick.)
4. Bake until heated through, aromatic, and
almost irresistible, about 30 minutes.
Transfer the baking dish with the tomatoes
to a wire rack and cool for 5 minutes before
serving. |
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