Vine ripened tomatoes are stuffed with a mixture of garlic and herb roasted mushrooms and zucchini in these paleo stuffed tomatoes.
Tomatoes have hit their peak, bright red, deeply flavored and oh so juicy, there’s no better time of year to enjoy them. So naturally I’ve been taking advantage of the surplus and making good use of them in salads and soups, but as the days inevitably start to shorten and we drift into fall in these juicy specimens will soon disappear and there are still other tasty ways to prepare them.
Take these zucchini and mushroom paleo stuffed tomatoes for example, they make the perfect transitional dish to take us into the new season. Among tomatoes many attributes, they take well to stuffing. Hollowed out, stuffed and baked, they hold their shape quite well while remaining tender.
The great thing about stuffed tomatoes is how versatile they are, stuff some vegetables into a tomato and call it a meal, or serve it as an appetizer or a side dish instead. It’s just as wonderful piping hot out of the oven as it is at room temperature which makes it a good choice for parties. And I promise, preparing stuffed tomatoes is not as difficult as it may sound.
These tomatoes are stuffed with a mixture of finely chopped zucchini and mushrooms which is seasoned with olive oil, garlic and thyme for a taste of Provence where stuffed vegetables are actually quite popular.
The tomato tops are sliced off and set aside, and the tomatoes hollowed and salted to draw out excess moisture while the filling cooks. Toasted walnuts and fresh parsley are stirred into the filling for extra flavor and heft then piled into the prepared tomato shells. The tops go back on and the tomatoes are hit with a drizzle of olive oil before heading to the oven to bake until tender and juicy. It’s really as easy as simple as that and it would be a shame not to try it before the tomatoes are gone.
Serves 2-4
Sylvie Shirazi
Vine ripened tomatoes are stuffed with a mixture of garlic and herb roasted mushrooms and zucchini in these paleo stuffed tomatoes.
20 minPrep Time
40 minCook Time
1 hrTotal Time
Save Recipe5 based on 2 review(s)
Ingredients
- 2 oz shiitake or cremini mushrooms, stems removed and finely diced
- 1 medium zucchini, finely diced
- 1 clove of garlic, finely minced
- 1 ½ Tablespoon/22ml extra virgin olive oil
- The leaves from 4-5 branches of fresh thyme
- ½ teaspoon fine sea salt (plus more for salting the tomatoes)
- A few grinds of black pepper
- 6 tomatoes on the vine, stems still attached
- ¼ cup fresh flat-leaf parsley, finely minced
- ¼ cup/30g finely chopped walnuts, toasted
- 1 Tablespoon /15ml extra virgin olive oil
Instructions
- Preheat the oven to 450 degrees F.
- Line a half-sheet pan with parchment paper and toss together diced mushrooms, zucchini, garlic, olive oil, thyme, salt and pepper until well coated.
- Roast, stirring halfway for 20 minutes.
- Meanwhile prepare the tomatoes. Cut tops off tomatoes and reserve. Remove seeds and pulp from tomatoes, leaving the shells intact. Lightly salt the insides of the tomatoes. Let the tomatoes rest, cut sides down until ready to bake.
- Remove cooked filling from oven and stir in minced parsley and chopped walnuts. Lower oven to 400 degrees F.
- Place the tomato shells in a low sided, lightly oiled baking dish. Spoon the zucchini mushroom mixture into the tomatoes. Place reserved tops on the tomatoes and drizzle with olive oil.
- Bake for 20 minutes or until tomatoes are tender and skins begin to wrinkle.
- Serve warm or at room temperature.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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