Ingredients Jump to Instructions ↓

  1. 6 tablespoons 90ml Firm - ripe tomatoes (large)

  2. 1/2 teaspoon 2 1/2ml Salt

  3. Kasha Stuffing

  4. 1/2 cup 118ml Scallions - thinly sliced

  5. 2 Garlic cloves - minced

  6. 1 Celery rib - chopped

  7. 1 cup 146g / 5.1oz Mushrooms - chopped

  8. 2 tablespoons 30ml Olive oil

  9. 1 tablespoon 15ml Egg replacer - powdered

  10. 1/4 cup 59ml Water

  11. 1 cup 237ml Uncooked kasha

  12. 2 cups 474ml Hot vegetable broth

  13. 1/4 cup 59ml Wheat germ

  14. 1/4 cup 36g / 1 1/3oz Pine nuts - chopped

  15. 1/4 cup 36g / 1 1/3oz Italian parsley - chopped

  16. 1/2 teaspoon 2 1/2ml Thyme

Instructions Jump to Ingredients ↑

  1. TO PREPARE TOMATOES: Slice off and reserve the top 1/2" from each tomato. Carefully scoop out the insides, leaving a 1/2" shell. Separate the seeds from the pulp with a sharp utensil and discard them. Coarsely chop the pulp and set aside. Sprinkle the insides of the shells with salt and invert on a rack to drain for 20 minutes.

  2. STUFFING: In a large pot, saute scallions, garlic, celery and mushrooms in 4 tsp oil until softened, about 5 minutes. In a medium sized bowl, whisk the egg replacer and water. Stir in the kasha, mixing well. Add the kasha mixture to mushroom mixture, stirring to separate the grains. Add the hot broth and tomato pulp. Simmer for 2 to 3 minutes. Cover and simmer until the broth is absorbed, 8 minutes. Remove from heat and stir in the wheat germ, pine nuts, parsley and thyme.

  3. TO ASSEMBLE: Preheat oven to 350F and oil a shallow baking dish. Arrange the tomato shells in the dish and fill with stuffing. Bake for 20 minutes. Place reserved tops on the tomatoes, brush with the remaining oil. Bake another 10 minutes and then serve immediately.


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