We could write pages and pages of recipes with tomatoes, so let’s start with this one: my No-cook stuffed tomatoes, a vegetarian, tasty, fibre-rich preparation that does not require the oven.
The main trick to make good stuffed tomatoes is to drain them and let them lose their water by sprinkling them with a pinch of salt and laying them ‘upside down’ on a surface covered with kitchen paper. Furthermore, it is important to choose perfectly ripe and firm tomatoes to get the best out of this preparation.
And if you like fresh fillings for summer, try my Travel Caprese.
No-cook stuffed tomatoes
6.64g carbohydrates per 100g
Ingredients for 4 servings
- 720g approx. tomatoes (4 ripe, firm salad tomatoes)
- 170g yellow and red pepper
- 50g peas
- 40g onions
- 30g breadcrumbs**
- 30g pitted black olives*
- 8g capers
- extra virgin olive oil, salt and pepper to taste
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Cut the tops off the tomatoes, empty them, add a pinch of salt, then place them on a tray covered with kitchen paper to drain the water they produce. Use the inside of tomatoes to add to a soup or sauce.
- Meanwhile prepare the filling. In a frying pan, sauté the sliced onion, then add the peas and diced pepper, and cook. Remove from the heat and add the breadcrumbs, capers, chopped olives and season with salt and pepper.
- Stuff the tomatoes with the vegetable mixture and serve.
Version with gluten of No-cook stuffed tomatoes
Replace gluten free breadcrumbs with standard breadcrumbs; no other adaptation is needed.
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