Photo: Stuffed Tomatoes Recipe
Ingredients
- 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
Directions
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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By kamrynation_119...
West Carrollton, 75
on July 08, 2009
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It was excellent, I loved it. Followed the recipe to a T. I love Alex's show. I wish they would put her in a more decent time slot so that working mom's can catch it when they get home. She is so down to earth and realistic. <3
By hopelanier
Columbia, SC
on November 08, 2008
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This was one of the most flavourful, colorful and tasty dishes I've made in a long time and I will absolutely make it again - in fact, it is at the top of the "possibles" list for Christmas Eve Dinner at my house this year.
Couple of things to note. First, I didn't have the almonds I thought were in the pantry, so substituted Pine Nuts, and they were delicious!!! I also added a little - maybe 1/4 capful - of extra vanilla extract to both the stuffing and caramel, just because I love that flavor with the orange juice.
I had a little bit of a challenge with the caramel, which boiled over and made a big mess.... I used what was left in the pan to baste and cook with the tomatos. While they were in the oven, I also made a separate half-batch of sugar/water/OJ caramel sauce to drizzle over the top to serve, which worked really well.
Will certainly do this again!!! The flavor was incredible, presentation lovely and really, given the halloween candy that's been floating around, this was much healthier than most dessert options!! Kind of like a salad with ice cream on the side.... Mmmmmm!!!
By cskizer_10635463
Kinde, MI
on September 29, 2008
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I was fairly salivating as I watched Alex make these dessert tomatoes. They are simple to prepare and everyone was absolutely amazed at the incredible, totally unexpected taste. Kudos, Alex!!!
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