Ingredients with Measurements:
- 4 large tomatoes
- 1/2 cup shelled pistachios
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Sharp knife
- Spoon
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the top of each tomato and scoop out the seeds and pulp with a spoon. Set the tomatoes aside.
3. In a food processor, pulse the pistachios until they are coarsely chopped. Add the breadcrumbs, Parmesan cheese, garlic, parsley, olive oil, salt, and pepper. Pulse until the mixture is well combined.
4. Stuff each tomato with the pistachio mixture, pressing it down gently with a spoon.
5. Place the stuffed tomatoes in a baking dish and bake for 25-30 minutes, or until the tomatoes are tender and the filling is golden brown.
6. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 16g
Carbohydrates: 14g
Protein: 8g
Sodium: 220mg
Fiber: 4g
Sugar: 6g
Substitutions for ingredients:
- Almonds or walnuts can be used instead of pistachios.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add chopped sun-dried tomatoes or olives to the filling for extra flavor.
- Use cherry tomatoes instead of large tomatoes for bite-sized appetizers.
- Substitute the parsley with basil or oregano.
Tips and tricks:
- Choose firm, ripe tomatoes for the best results.
- Use a serrated knife to cut the top off the tomatoes for a clean cut.
- If the filling is too dry, add a little more olive oil.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed tomatoes in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the stuffed tomatoes on a bed of greens for a colorful and healthy presentation.
Garnishes:
Sprinkle with chopped fresh herbs or a drizzle of balsamic glaze for a finishing touch.
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Quinoa salad
Troubleshooting advice:
- If the filling is too wet, add more breadcrumbs.
- If the tomatoes are not cooking evenly, rotate the baking dish halfway through cooking.
Food safety advice:
- Wash your hands and all equipment thoroughly before starting.
- Make sure the tomatoes are cooked to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
Food history:
Stuffed tomatoes have been a popular dish in Mediterranean cuisine for centuries.
Flavor profiles:
The nutty flavor of the pistachios pairs well with the sweet and tangy flavor of the tomatoes.
Serving suggestions:
Serve as a vegetarian main dish or as a side dish with grilled chicken or fish.
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