Rabe-Stuffed Tomatoes

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Rabe-Stuffed Tomatoes

 

Recipe By : Vegetarian Planet - Didi Emmons

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 bunch broccoli rabe (about 1 pound)

1 tablespoon olive oil

2 garlic cloves -- minced

2 tablespoons crumbled Gorgonzola or other blue cheese

1/4 cup crumbled silken tofu

salt and fresh-ground black pepper to

taste

4 large plum tomatoes

 

Preheat the oven to 350, Bring a large pot of salted water to a boil.

Trim off the thick lower parts of the broccoli rabe stems. Boil the

broccoli rabe for 3 minutes, then drain it, and rinse it well with cold

water. Chop it fine. In a large skillet, heat the olive oil, and add the

garlic. Add the broccoli rabe, and saute it over medium heat for 3

minutes. Take the pan off the heat. Add the blue cheese and tofu. Mix

well with a spoon, and season with salt and pepper. With a sharp paring

knife, cut a small circle around the stem end of each tomato, as you

would cut the top off a jack-o’lantern, and remove the tomato top. Slice

1/8 inch off the other end of the tomato, so that the tomato can stand

upright. With a spoon, take out from the open end the seeds and the

inner meat of the tomato (don’t dig too deep; you don’t want to pierce

the closed end of the tomato). Stuff the hollowed tomatoes with the

broccoli rabe mixture. Stand the tomatoes in a buttered muffin pan. (At

this point, you can refrigerate the tomatoes for up to 3 days, if you

like.) Bake the tomatoes for 30 minutes. Serve them hot from the oven.

Variation: Simmer 2 tablespoons raisins with 1 tablespoon Madeira and a

splash of water in a small saucepan until the liquid is evaporated. Add

the raisins to the stuffing in step 2, before seasoning with salt and

pepper. serves 4

 

 

 

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Per serving (excluding unknown items): 221 Calories; 15g Fat (56%

calories from fat); 4g Protein; 22g Carbohydrate; 0mg Cholesterol; 41mg

Sodium

 

 

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