Medium | Servings: 4 | Ready In: 40 minutes | Yield: 8 tomatoes
Juicy Brandywine tomatoes are one of the most delicious heirloom tomatoes, with an intense, deep flavor. Their big size makes the perfect vehicles for stuffing in this classic vegetarian Greek recipe. In this grain-free version, cauliflower replaces traditional rice. This is a true vegan’s delight! Serve with Gigantes Plaki: Greek Giant Lima Beans with Stewed Tomatoes, Italian Three Bean Salad, and Bulgur Stuffed Zucchini Boats.
- 8 medium Sudduth Strain Brandywine tomatoes (or similar large tomatoes, like Beefsteak)
- 1/4 cup pine nuts
- 1 small onion, diced
- 1 teaspoon dried oregano
- 3 cups frozen cauliflower rice (or grated fresh from 1 head cauliflower)
- 2 tablespoons dried currants
- 2 cloves garlic, minced
- 1 bunch parsley, chopped
- 1/4 tsp salt
- 1/8 tsp black pepper
How it’s Done:
Preheat your oven to 350 F
To prepare the Brandywine tomatoes: Working over a medium bowl, use a large spoon to scoop out the seeds and ribs. Remove as much of the juices and seeds as you can, into the bowl. Place the scooped out tomatoes aside.
To make the Cauliflower “Rice” Stuffing: In a wide, dry saute pan, toast the pine nuts over medium-low heat until golden brown, 3-5 minutes. Remove from the heat and place in a large mixing bowl.
Add the diced onion and oregano to the pan. Sweat over medium heat until starting to turn golden around the edges, 5-7 minutes. Roughly chop the scooped-out tomato pulp. Add it to the pan with the onion. Add the cauliflower rice, garlic, and currants to the pan. Cook until the garlic is aromatic, 2-3 minutes. Remove the mixture from the pan and transfer to the bowl with the pine nuts. Add the chopped parsley. Add the salt and pepper, and taste to adjust seasoning.
To Stuff and Bake the Brandywine Tomatoes Stuffed with Greek Cauliflower “Rice”: Fill each of the tomatoes with the cauliflower rice mixture. Use your hands to really compact the mix as tightly as you can.
Place the tomatoes in a baking dish. Cover and bake until hot, 10-15 minutes. Remove the cover.
Serve and enjoy!
Yield: 8 tomatoes
Chef’ Katie’s Tips
Using Grains: For a heartier entrée, swap out the cauliflower rice for a traditional grain. Use cooked short grain brown rice, cooked quinoa, or cooked barley. Cauliflower rice reduces water as it cooks, so it shrinks during cooking. You’ll need about 2 cups of cooked grains to equal the 3 cups of cauliflower rice.
Pine Nut Alternatives: Pine nuts are authentic Greek, but they can be expensive. You can substitute with slivered almonds, raw sunflower seeds, or chopped cashews.
Other Stuffing Options: Use the same stuffing for zucchini boats, stuffed mushrooms, or stuffed spaghetti squash.
Oil-Free Mission: I’m on a mission to get rid of empty calories, and oil is the most calorie-dense food. In this recipe, I simply omit the oil. You get plenty of flavor from all of the other ingredients. You simply don’t need it.
Watch to Learn More:
Serving size: 1/4 of a recipe (about 2 tomatoes).
Calories From Fat (35%) 56.5
% Daily Value
- Total Fat 6.74g 10%
- Saturated Fat 0.59g 3%
- Cholesterol 0mg 0%
- Sodium 205.47mg 9%
- Potassium 1170.54mg 33%
- Total Carbohydrates 23.8g 8%
- Fiber 7.12g 28%
- Sugar 13.8g
- Protein 6.65g 13%
- Calcium 108.99mg 11%
- Iron 72.71mg 404%
- Vitamin A 2338.39IU 47%
- Vitamin C 6331.18mg 10552%
Shopping and Gear List
- Pine Nuts/Pignolias by Food to Live— 8 Ounces
- Sincerely Nuts Natural Zante Currants – One Lbs. Bag –
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- Delightfully Sweet N’ Tarty Flavor – Full of Essential Nutrients – Freshness Guaranteed – Kosher Certified
- Bragg Premium Nutritional Yeast Seasoning 4.5 Ounce
- 5 Ounce Restaurant Whole Dried and Cut Mediterranean Oregano Leaves Spice