Stuffed Tomatoes

Images by Deb Garlick

Sweet roasted tomatoes pair beautifully with a stuffing of briny Kalamata olives, marinated artichoke hearts, sautéed kale and nutty brown rice. A touch of smoked paprika lends a warm smoky note to this flavourful side dish.

Select medium, same-sized tomatoes to ensure even cooking.  

Makes 8 

8 medium tomatoes

2 Tbsp vegetable oil  

2 medium onions, minced

4 cloves garlic, finely minced

1 1/2 tsp sweet smoked paprika

4 cups finely chopped kale

1 cup marinated artichoke hearts, finely chopped, tough leaves discarded

1 cup cooked brown rice, spelt, farro, or groats 

8 Kalamata olives, pitted and roughly chopped

2 anchovies, optional, finely minced

1 tsp hot sauce (such as Sriracha) 

1/2 tsp kosher salt

1 Tbsp white wine vinegar

1/2 cup toasted walnuts, roughly chopped

1/4 cup goat cheese

You’ll need a deep ovenproof dish large enough to hold the stuffed tomatoes.  

Preheat oven to 375°F.

Tomatoes – Slice the tops off the tomatoes and reserve them. Carefully remove and reserve the flesh and seeds, being mindful not to damage the tomatoes. Slice just enough from the base of each tomato to keep it upright.

Filling – Heat the oil in a large pan and fry the onions over medium heat until golden, stirring occasionally, to prevent burning.  Add the garlic and stir continuously for half a minute, or until the garlic is aromatic. Add the reserved chopped tomato and smoked paprika.  Cook until the tomatoes have reduced and no liquid remains.

Add half the kale and cook until reduced, then add the balance, stirring occasionally to prevent burning. When all the kale has reduced, add the remaining ingredients except for the cheese. Mix well to combine. Taste the filling and season with additional vinegar or salt, if desired.

Using a small spoon, carefully stuff the tomatoes with the filling, being careful not to damage them. Top each tomato with a bit of goat cheese and cover with the reserved tomato tops. Transfer to an ovenproof container and cover loosely with foil.

Bake for 20-25 minutes until the tomatoes are soft, but still hold their shape.  Remove the foil the last 5 minutes of cooking.

Serve warm or at room temperature. 

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