Stuffed Tomatoes with Quince Potatoes

This delightful dish, known locally as 'Pomodori Ripieni' in Italy and 'Tomates Farcies' in France, showcases the essence of summer produce with ripe, juicy tomatoes enveloping a savory filling. The tomatoes are hollowed out and stuffed with a fragrant mixture of sautéed onions, garlic, ginger, and a medley of herbs that reflect Mediterranean flavors. The addition of raisins soaked in rum provides a subtle sweetness that balances the savory components, while the quince potatoes absorb the juicy goodness. Traditionally, this dish is celebrated for its communal nature, often served during family gatherings and festive occasions, symbolizing togetherness and the bounty of the harvest. Each bite delivers a burst of flavor, making it a cherished recipe in many cultures.

Ingredients (Makes 18 stuffed tomatoes)

Tomatoes and Filling

18 large tomatoes (approx. 200 g each)
1 kg dried onions, finely chopped
100 g fresh ginger, peeled and finely chopped
4 garlic cloves, finely chopped
200 g glazed rice (1 tablespoon for each tomato)
100 g zucchini, grated and well squeezed
50 g raisins
100 ml rum
600 g potatoes, peeled and cut into wedges
200 ml juice from freshly squeezed tomatoes
300 ml olive oil
50 g Parmesan cheese (or aged Gruyère), grated

Herbs

2 bunches parsley, finely chopped
2 bunches mint, finely chopped
2-3 sprigs broad-leaved basil (about 60 g), finely chopped

Seasoning

salt, to taste
freshly ground black pepper, to taste

Nutrition Information (per 100g)

Calories: 130
Fat: 9
Protein: 3
Carbohydrates: 10
Fiber: 2

Directions

Prepare the Raisins

1. In a bowl, combine the raisins and rum. Let them soak for 30 minutes to soften.

Prepare the Tomatoes

2. Carefully cut off the tops of each tomato, removing the seeds with a teaspoon. Set the tops aside.

Make the Filling

3. Finely chop the flesh of the tomatoes and set aside. Generously salt the insides of the hollowed tomatoes.

Sauté the Aromatics

4. Heat 200 ml of olive oil in a skillet over medium heat. Sauté the onions for about 10 minutes, until translucent but not browned.

Finish the Filling

5. Add ginger and garlic to the skillet; sauté for an additional 3-4 minutes. Stir in the rice and cook for 2 minutes.

Combine Ingredients

6. Incorporate the chopped tomato flesh, zucchini, raisins (drained), herbs, and season with salt and pepper. Allow the filling to cool.

Stuff the Tomatoes

7. Preheat the oven to 180°C (350°F). Fill each tomato with the mixture, leaving space for the rice to expand. Replace the tops.

Bake the Dish

8. Arrange the stuffed tomatoes in a baking dish with the potatoes in between. Mix the tomato juice, remaining olive oil, and water; pour over the tomatoes.

Final Baking

9. Cover the dish with aluminum foil and bake for 40-45 minutes. Remove the foil, sprinkle with cheese, and bake uncovered for another 45 minutes.

Serve

10. Drizzle with raw olive oil before serving. Enjoy with feta cheese or yogurt on the side.

Cookix's Secrets

Flavor Enhancements

Experiment with different herbs like thyme or oregano for added depth.

Healthier Options

Substitute brown rice for glazed rice for a whole grain alternative.

Preparation

Ensure tomatoes are ripe and firm for the best results.

Seasonal Adjustments

Incorporate seasonal vegetables such as eggplant or squash in the stuffing.

Serving Suggestions

Pair with crusty bread to soak up the delicious juices.

Vegetarian Twist

Add diced bell peppers or mushrooms to the filling for extra vegetables.