Friday, September 10, 2010

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 

    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


      • 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


      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).
      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.


      1. This is a really excellent recipe, I think it will be a winner, it is so original and tasty!