#stuffed tomatoes

[morethansalad]

Herbed Quinoa & Chickpea Stuffed Tomatoes with Romesco (Vegan)

[fattributes]

Herby Cottage Cheese Stuffed Tomatoes

[chasingrainbowsforever]

~ Red | Yellow | Green ~

[vegan-nom-noms]

Herbed Quinoa & Chickpea Stuffed Tomatoes With Romesco

[askwhatsforlunch]

Cumin and Cilantro Beef and Millet Stuffed Tomatoes

These deliciously fragrant Cumin and Cilantro Beef and Millet Stuffed Tomatoes sound more complicated than they actually are to prepare and they turn a little mince and a little millet into a generous and warming dinner! Happy Thursday!

Ingredients (serves 2):

3/4 cup millet

1/2 teaspoon coarse sea salt

2 cups water

1 tablespoon olive oil

1 onion

1 large garlic clove, minced

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

3 fluffy sprigs Garden Cilantro

145 grams/5 ounces beef mince

1/4 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1 tablespoon Modena Balsamic Vinegar

2 large, just ripe heritage tomatoes

Rinse millet in a sieve under cold water.

In a small pot or saucepan, combine millet, coarse sea salt and water. Bring to the boil over medium-high heat. Once boiling, reduce heat to medium, and cook, 15 minutes until cooked. Drain millet thoroughly. Set aside.

Preheat oven to 200°C/395°F.

In a large deep skillet over medium-high heat, heat olive oil.

Peel and finely chop onion, and add to the oil. Cook, a couple of minutes until tender. Stir in garlic, and cook, another minute. Stir in ground cumin and coriander, and fry, a minute more. 

Finely chop Cilantro, and add to the skillet. Then, stir in beef mince, and cook, a few minutes, stirring occasionally until all browned. Season with fleur de sel and black pepper. Deglaze with Balsamic Vinegar.  Add reserved millet, and cook, a few minutes more.

Rinse heritage tomatoes. With a sharp knife, cut their tops off. Using a melon baller, scoop out the flesh of the tomatoes and roughly chop it. Stir into the skillet; cook, 1 minute. Remove from the heat.

Lightly oil a baking dish. Sit tomatoes onto the tin.

Generously fill hollowed out heritage tomatoes with beef and millet mixture, heaping it on top. Gently press tomato tops onto the filling. Place baking tin into the hot oven, and bake, at 200°C/395°F, 30 minutes.

Serve Cumin and Cilantro Beef and Millet Stuffed Tomatoes hot.

[therealcoolfooddude]

(via Roman Stuffed Tomatoes) In Rome’s greengrocers, you’ll find tomatoes labelled as suitable for this dish. It isn’t simply a question of ‘ripeness’, they have also got to be flavoursome.

[ohveda]

Turkey-stuffed tomatoes with wholewheat couscous salad

[misforgotten2]

Stuffed tomato topped with the chef’s thumb.

Better Homes & Gardens Salad Book   1958