Stuffed Tomatoes

Total Time:
35 min
10 min
25 min

6 servings

  • 1 cup granulated sugar
  • 1/4 cup water
  • 1 pear, ripe but firm, peeled and diced
  • 3 tablespoons slivered almonds
  • 1 vanilla bean
  • 6 red tomatoes, top removed like a "hat", the pulp scooped out and reserved
  • 1 lemon, zested
  • 1/2 orange, zested
  • 1/2 teaspoon ground cinnamon
  • 8 mint leaves, stemmed and finely chopped
  • 2 1/2 cups orange juice
  • 1 whole piece star anise
  • 6 generous scoops vanilla ice cream
  • In a medium skillet, heat sugar with water. Heat until it melts and becomes a caramel.

  • In a medium bowl, mix together the pears and the almonds. Split the vanilla bean lengthwise and scrape the insides into the bowl with the pears, reserving the pod.

  • Add the orange juice and the vanilla pod to the caramel and bring the mixture to a boil. Add the star anise and reduce for 8 to 10 minutes.

  • Add the reserved tomato pulp, lemon and orange zests, cinnamon and mint to the bowl with the pears and add 1/4 of the caramel mixture. Stir to blend.

  • "Stuff" the insides of the tomatoes with the mixture and top with the "hats". Preheat the oven to 350 degrees F.

  • Place the tomatoes into a baking dish and pour the caramel into the base of the dish.

  • Place the pan in the oven and cook, basting from time to time, 8 to 10 minutes.

  • Serve the tomatoes, with the remaining caramel, and vanilla ice cream.

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