At Inter-Faith Food Shuttle, we believe in the value of cooking nutritional meals at home. Today, we’re sharing a delicious Roasted Roma Tomatoes Stuffed with Sautéed Vegetables & Potato recipe, inspired by our Culinary Apprenticeship Program, a workforce development initiative that aims to break the cycle of poverty by training participants to pursue careers in the culinary industry.
This recipe was prepared by one of our current CAP students, Alisha Mercer. See the full recipe below and be sure to tag us on social media if you make it yourself!
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Ingredients:
- 8 large Roma tomatoes
Vegetable Filling
- 1 cup broccoli, finely chopped
- ½ cup bell peppers, small dice (red or yellow)
- ½ cup yellow onion, small dice
- 1 cup potato, small dice (parboiled until just tender)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp smoked paprika (optional but excellent)
- ¼ tsp dried oregano or thyme
Optional Garnish
- Fresh parsley or basil, chopped
- Lemon zest
- Grated parmesan or nutritional yeast
Instructions:
- Prepare the tomatoes
- Preheat oven to 375°F (190°C).
- Slice the tops off the Roma tomatoes.
- Using a small spoon, gently scoop out the seeds and pulp, creating a hollow cavity for the filling.
- Lightly sprinkle the inside of the tomatoes with a pinch of salt and place them cut side down on paper towels for 5 minutes to release excess moisture.
- Prepare the potato
- Dice the potato into small ¼-inch cubes.
- Place in salted water and parboil for 5–7 minutes until just tender but not falling apart.
- Drain and set aside.
- Sauté the vegetables
- Heat olive oil in a sauté pan over medium heat.
- Add onions and bell peppers and cook for 3–4 minutes until softened.
- Add garlic and broccoli, cooking another 2–3 minutes.
- Add the parboiled potatoes and season with salt, pepper, smoked paprika, and herbs.
- Cook for 3–4 minutes, allowing the mixture to lightly brown and develop flavor.
- Taste and adjust seasoning
- Stuff the tomatoes
- Place the hollowed tomatoes upright in a baking dish.
- Spoon the vegetable mixture generously into each tomato.
- Lightly drizzle with olive oil.
- Roast
- Roast in the oven for 18–22 minutes until
- Tomatoes are tender
- Filling is heated through
- Edges begin to lightly caramelize
- Roast in the oven for 18–22 minutes until
- Finish and garnish
- Remove from oven and garnish with:
- Fresh parsley or basil
- A light lemon zest
- Optional parmesan or nutritional yeast
- Remove from oven and garnish with:
Serve warm.
