Recipe Contest Recipe #2

Kasha Stuffed Tomatoes with Romesco sauce

• 4 Large tomatoes ( such as beefsteak or heirloom )
• 2 fresh ears of corn (kernels removed)
• 2 cups of vegetable broth
• 1/2 large red onion diced 
  
• 1 tablespoon olive oil
  
• 1 teaspoon finely chopped garlic
  
• 2 eggs, slightly beaten
  
• 1 cup uncooked medium roasted buckwheat groats (kasha)
  
• 1-2 tbs. chili powder 
• 
  
  
  Salt and Pepper to taste
  1 cup shredded Jack/cheddar cheese or mexican blend 

Directions:

For the tomatoes:

Preheat oven to 400 degrees

Core and remove the insides of the tomatoes, by cutting off the tops, and cutting a circular shape around the edges. Spoon out the core; careful not to puncture the skin. ( kind of how you carve out the insides of a pumpkin ) Reserve 1/2 cup of the insides of the tomato for the Romesco sauce.

Brush with olive oil, season with salt and pepper and place on baking sheet. Bake in oven for approximately 6 minutes or until tomatoes have softened.

Poor out any liquid in the tomato that is brought out by the heat and place aside.

For the stuffing:

• Combine beaten egg and kasha in small bowl; stir until coated.
• Heat olive oil in a large skillet add onion and garlic. Cook over medium heat until onion is translucent.
•  Add kasha to skillet with onion and garlic. Cook over medium-high heat, stirring constantly, until kernels are separate and dry (1 to 2 minutes). Add in veggie broth and reduce heat. Cover and continue cooking until kasha is tender and liquid is absorbed (7 to 10 minutes). 
• Once Kasha has absorbed all of the broth, stir in the corn, chili powder, Cumin, salt and pepper. Remove from heat and stir in about 1/4-1/2 cup of shredded cheese.
• Spoon mixture into tomatoes and place more cheese on top. 
• Broil in the oven for 2-3 minutes until cheese has melted.
• Serve topped with Romesco sauce and garnish with cilantro. 

Romesco Sauce

Ingredients:

• 1-2 slices of sandwich bread, toasted
• A handful of almonds toasted in the oven at 400 for about 5 minutes. Approximately 1/4 cup.
• 12 ounces of roasted red pepper. 1 Jar, or 1 3/4 cup.
• 1/2 cup reserved tomato insides.
• 1 large clove of garlic, minced
• 2 Tablespoonsextra virgin olive oil
• 1 1/2 tablespoon sherry vinegar
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon sea salt

Directions

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1. 
   
   
   1. Toast bread in toaster at lowest setting until surface is dry but not browned. Remove crusts and cut bread into rough 1/2-inch pieces (you should have about 1/2 cup).
2.  
3. 2. Process bread and almonds in food processor until nuts are finely ground, 10 to 15 seconds. Add red peppers, tomato, garlic, oil, vinegar, cayenne, and 1/2 teaspoon salt. Pulse, scraping down side of bowl as necessary, until mixture has texture similar to mayonnaise, 20 to 30 seconds. Adjust seasoning with salt and set aside.