Stuffed Tomatoes
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 288
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 61
- Dietary Fiber
- 4
- Sugar
- 53
- Protein
- 4
- Cholesterol
- 7
- Sodium
- 22
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
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.