I am a big fan of tomatoes, in any shape or form, and I’m always looking for new varieties. With fresh summer tomatoes gone by now, the next option is to check which hothouse tomatoes are available at the store. When I saw the brownish-dark red Kumato tomatoes, I had to give them a try.
I later learned that they are a hybrid from Spain, have firm texture and sweet, juicy taste. I used them a couple of times in salads, combined with other types of tomatoes and vegetables, where they added their special color and flavor.
I then decided to use them in a cooked dish, and came up with the dish you have here. The tomatoes were very easy to scoop and stuff, and kept their shape nicely, though unfortunately, they lost most of their interesting color while cooking. The stuffing, with fresh herbs, pine nuts and dried currants, complemented their sweetish flavor beautifully.
As I ended up with more stuffing than I could use with the few tomatoes I’ve had, I rolled the rest of it into small meatballs, and cooked them along with the stuffed tomatoes. The dish was tasty and hearty, though not heavy at all. Try it and enjoy.
Notes:
* If you can’t get Kumato tomatoes, any medium size firm tomatoes can be used instead.
* Since the Kumato are not as acidic as most tomatoes, there was no need to add a bit of sugar to the sauce. However, if you use any other type, adjust the flavors accordingly.
Makes: 6-8
Prep time: 30 minutes
Cooking time: 20 minutes
Braising time: 40 minutes
Ingredients:
6 Kumato tomatoes (see notes)
1 medium white onion
1 Tbs olive oil
½ tsp salt
¼ tsp freshly ground four peppers mix
¼ jalapeno, deseeded, sliced
½ cup light beef or chicken stock
For the stuffing:
10.5 oz (300 grams) beef chuck, cut into small cubes
A handful of parsley leaves
A handful of mint leaves
1 tsp salt
½ tsp freshly ground four peppers mix
1 Tbs olive oil
1 Tbs breadcrumbs
1 Tbs pine nuts
1 Tbs dried currants
1. Cut off the tomatoes tops, and scoop out the pulp and seeds. Keep it for the sauce.
2. Chop half of the onion roughly, and place in a large pan. Add the tomatoes scrapes, olive oil, salt and pepper and mix. Place over medium-high heat and cook, mixing occasionally, for 10 minutes. Add the jalapeño and mix. Taste and adjust seasoning if needed. Keep in a warm place.
3. Place the remaining half onion in a small food processor, fitted with the metal blade. Add the meat, parsley, mint, salt, pepper, olive oil and bread crumbs and chop coarsely together. Transfer to a medium bowl, and add the pine nuts and dried currants. Mix well.
4. Stuff the tomatoes with half of the mixture, and create small meatballs with the rest.
5. Place the stuffed tomatoes and meatballs on top of the sauce in the pan. Add the stock, cover the pan and place over medium-high heat. Bring to a boil, reduce the heat to medium, and cook for 15 minutes.
6. Meanwhile, preheat the oven to 250F (120C). Place the covered pan in it and braise for 40 minutes. Uncover the pan and place under the broiler for 2-3 minutes (if you don’t have a broiler, you can skip this step). Serve warm, with white rice.
I love tomatoes too and miss the juicy, flavorful ones of summer. The stores seem to carry these kumato tomatoes year round now but I have never given them a try during the winter. With your excellent stuffing they have to be good 🙂
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Thank you Judi! This type of tomatoes are indeed second best, but worked well for this purpose. Nevertheless, I’m waiting to use this stuffing with summer tomatoes! 🙂
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Looks delicious! I love tomatoes! Never thought to stuff them!
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Thank you Bernice, I’m glad you liked the recipe. I think you’ll be pleasantly surprised once you’ll try stuffed tomatoes. You can also choose a cheese stuffing, or vegetarian. Endless possibilities. 🙂
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That is a great idea! Try different stuffings!
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I love stuffed vegetables but have never tried to stuff tomatoes, I don’t know why. Obviously I’m going to next time 😀, love the currents too
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Thank you Myra. Tomatoes are such a perfect vegetable for stuffing, I’m quite sure you’ll get hooked once you’ll make them. 🙂
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Looks great! Will have to think of an alternative for beef. Maybe peas?
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Thank you, I’m glad you liked the recipe. I never tried it with peas, but it’s definitely an option. I once made a vegetarian option by using a mix of fried onions, mushrooms and tofu, maybe it can work for you too. Another vegetarian option is using rice with vegetables.
It will be interesting to see your version. 🙂
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I tried stuffed tomatoes once, I used cubed bread as one of the stuffings… rice sounds good too 🙂
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I tend to think of stuffed tomatoes as a bit old-fashioned. I absolutely love how you created a recipe that still has the feel of a comfort food, yet seems fresh and modern.
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Thank you Sheryl, I’m glad you liked the recipe. Old fashioned recipes are a great base for newer versions. 🙂
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Looks great! I love tomatoes!
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Thank you Kendall. Same here! 🙂
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Welcome!
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Lovely……I am adding this recipe in my to do list…. 🙂
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Thank you Jayeeta, I’m glad to know. 🙂
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I. Love. Tomatoes. 🍃🍅
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Same here! 🙂
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Hi Ronit! This looks and sounds delicious!
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Thank you Debbie, I’m glad you liked the dish. It was indeed delicious. 🙂
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Wow! Ronit, these are beautiful. Sort of reminds me of a cross between baked tomatoes and dolma!! That’s a great filling!
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Thank you Mimi, I’m glad you liked the dish. It was an experiment that turned out delicious. Next time I’ll make sure to have more tomatoes to fill! 🙂
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Ronit, I have seen Kumatos and their color attracted me but I never tried them. After reading your post, I am sure to try them.
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Thank you Sandhya, I’m glad you’ve found the information interesting. It’s always great to have another type of tomato to try! 🙂
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Love the idea of adding currants or dried fruit to make it interesting recipe and flavour.
For another stuffing – I’d like to share my 80 yr. old mother’s recipe. ( boiled peas, rice and grated fresh coconut). Add necessary spice mix, chilli and salt. It used to be extremely popular at her ladies parties.
Maybe I should make it soon and keep you informed:)
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Thank you Veena, I’m glad you liked my version, and that it evoked nice memories of your grandmother’s dish. It sounds delicious. 🙂
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Awesome! I would love to try the vegetarian version of stuffed tomatoes.
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Thank you Megala, I’m glad you liked the post. I hope to post a vegetarian version later on, but for now you can also check the following link, for tomatoes stuffed with cheeses.
https://ronitpenso.wordpress.com/2015/08/09/feta-and-scallions-stuffed-tomatoes-tomato-and-bread-salad/
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Oh, thanks a ton, going to check this out right now.
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This looks wonderfully tasty and what a great use of Kumato tomatoes. We get them from time to time in our market and I always get them when available. But I’ve never cooked with them.
As they’re on the sweeter side you’ve got a perfect idea. A “must try” recipe as soon as I see them again in the market.
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Thank you Ron, I’m glad you liked the recipe. I was quite pleased with how the cooked Kumato turned out, though have to admit they’re not on the level of summer tomatoes. But it’s still great to have this option for winter time. 🙂
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Wow those tomatoes look so good. Thanks.
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Thank you for visiting and commenting. I’m glad you liked the recipe. 🙂
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Just lovely Ronit. Reading through the recipe, I had to be transported back to a post I put up when my mother in law passed away. She always loved making stuffed tomatoes. She made them with ground turkey or beef, but hers were without a gravy. I do make them from time to time, but it is quite labor intensive getting the tomatoes ready and cooking the meat separately. Love your recipe as well, will definitely have to give it a try.
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Thank you Loretta, I’m glad you liked my version, and that it brought back fond memories. Stuffed vegetables are indeed more labor intensive, but they are so worth the effort! 🙂
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Mmmmh! Fantastic recipe~! We just had to doscover that the Kumatos available here at the moment are on the very bland side of things, so I’m going to have to save this one for a couple of weeks… or use the incredibly tasty oxheart tomatoes my usual greens vendor is only giving away to a select group of customers whose recipe-plans he agrees with these days 😀 I’m pretty sure he’ll love your recipe and give me the goodies~
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Thank you Diana, I’m glad you liked the recipe. I definitely miss fresh summer tomatoes, but in the winter, I’ll take what I can get, especially if it’s for cooking. I like the way your vegetables vendor thinks! 🙂
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Mint, currents, pine nuts…this sounds like a very flavorful way to prepare tomatoes.
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Thank you Karen, I’m glad you liked the recipe. These ingredients indeed combine so well with tomatoes. 🙂
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Fantastic recipe Ronit – I saw Jamie Oliver do something similar on his new ‘cooking with Italian nonnas’ show….where he stuffed artichokes. Great recipe!
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Thank you Laura, I’m glad you liked the recipe. I’m not familiar with Oliver’s version, but am all for stuffed artichokes! 🙂
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Hi! I wanted to let you know that I have nominated you for the Sunshine Bloggers Award, which technically means you have received the award. If you choose to participate please find the directions at https://bakingintheburbs.net/2019/01/18/sunshine-blogger-award/ If you choose not to participate, that’s ok. I fully understand. I just want you to know how much I adore your blog! You deserve an award!Congratulations!
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Thank you Jennifer, for nominating me. I really appreciate it. I apologize that for lack of time, I cannot participate in the award scene. 🙂
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I love stuffed tomatoes! Looks delicious!😋
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Thank you Ursula, these indeed were delicious. 🙂
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Kumato is not obtainable here but I would like to try the recipe with sweet tomatoes in season.
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Thank you, I’m glad you liked the recipe. Summer sweet tomatoes are just as good as the Kumato. I hope you’ll enjoy the dish. 🙂
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Reblogged this on Crackling Pork Rinds.
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Reblogged this on Donna Westbrook and commented:
I could not pass by this recipe without reblogging!
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I am making my shopping list now for this recipe, do you think ground beef would work, and what would it be like to leave out any spicy peppers as I can’t eat them? I can’t wait to make this!
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Ground beef can work here, just make sure it’s from a fairly fatty cut. As for the spicy pepper, you can definitely omit it and adjust to your taste and restrictions. Good luck and I hope you’ll enjoy the dish! 🙂
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Thanks for the reply 🙂
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