Over the years, I have made several versions of a Stuffed Roasted Tomato. I’ve found German versions with seasoned ground beef, with Bratwurst and ground pork. I did an interesting one featuring Italian Sausage, zucchini and diced Roma Tomatoes. This is a vegetarian version and could be Vegan if we eliminate the cheese.
Risotto-Mushroom Stuffed Roasted Tomatoes
30 Minutes + 20 Minutes
Carefully cut the top off of each tomato. Using a Paring Knife, carve out the insides of the tomatoes being careful not to cut through the meat. Use a spoon to scoop the center out. A serrated citrus spoon is perfect, but a regular tea spoon will work. Save what you scoop out and chop them up for later use.
Liberally season the inside of the tomato with Salt, Pepper and the seasoning mix. Set the tomatoes aside.
Heat some EVO, a couple of tablespoons, in a large pan. When hot, add the onion and cook for 2 minutes over medium low heat.
Add the mushrooms and cook for 3 minutes.
Add the chopped tomato pieces, the chopped leaves of 5 or 6 parsley sprigs and season with salt and pepper. Cook for 2-3 minutes.
Heat 3 cups of stock and set aside.
Add another 2 T of oil and bring to temperature, stirring.
Stir in 1 C Risotto and cook 2-3 minutes, stirring frequently.
Add 1 cup of stock and ½ cup of wine. Raise the temperature as needed and bring to a boil, stirring constantly. Reduce heat to a simmer and let cook.
When reduced, but not dry, add more stock as needed. Keep the liquid intact and cook the risotto until done, but with some tooth. Adjust the seasoning and do not allow the risotto to get mushy. Adjust the seasoning and immediately stuff the tomatoes.
When stuffed, place the tomatoes in an oiled baking dish or pan and place in the oven.
Bake for 15 minutes and then top with Provolone and cook an additional 3-4 minutes.
At service, create a nest with any remaining risotto and serve the tomato in the nest.