Served all over Casablanca, stuffed tomatoes are a well-known side dish. In my version, pine nuts add interesting texture and flavor to this dish, which plates beautifully.

 

 

Serves 4 to 6

Ingredients

6 medium tomatoes

2 tablespoons olive oil, plus extra for drizzling

1 large onion, chopped

3 cloves garlic, chopped

1 teaspoon ground cumin

1 teaspoon sweet paprika

1/2 teaspoon allspice

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup low-sodium beef stock

1/3 cup raisins

1/2 cup roasted pine nuts

1/2 bunch parsley, chopped

 

Directions

1.Preheat the oven to 350 degrees.

2. Slice the top off each tomato and set aside. With a melon scooper, scoop out the seeds and pulp. Turn them upside down and leave to drain on paper towels while you prepare the stuffing.

3. Heat the oil in a large sauté pan on medium heat and sauté the onions and garlic for 5 minutes or until tender.

4. Add the meat, cumin, paprika, allspice, salt, and pepper, and continue cooking until the meat is golden brown.

5. Add the beef stock and bring to a boil.

6. Lower the heat and simmer for 10 minutes. Remove from heat and allow to cool.

7. In a large mixing bowl, combine the meat mixture, raisins, pine nuts, and parsley.

8. Fill the tomatoes with stuffing.

9. Cover the tomatoes with their tops. Drizzle with olive oil and bake for 20 minutes.

10. Remove from the oven and serve.

 

 

Happy Cooking!

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

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