• Becky Berberich

Old Bay Artichoke Stuffed Tomatoes


Tomato tarts are delicious. Like sooooo good. But also not a thing I really eat on the regular. Mainly because of the horrid ingredients available in my local pre-made pie crust of phyllo dough, my lack of wanting to make either from scratch, and my general avoidance of non-whole fats (things that aren't avocados, nuts, and seeds).

So I went to the store and I picked up the pie crust and I couldn't do it. Too many things that I'm not on board with. But tomatoes? I'm on board.

I did a recipe shoot for a local magazine this past Sunday and bought a few things I haven't had in a while including panko bread crumbs and vegan mayo. As I walked through the aisles in food lion thinking of how to solve my dilemma of wanting a tomato tart but not wanting the shell I solved my problem by thinking: stuffed.

Growing up my mom made a dish of sliced tomatoes with butter and crushed cornflakes that she roasted until the cornflakes were crips and I thought: I can do that. Sans butter. And with more tomato. And thus this recipe was born.


I honestly made them a bit too spicy for myself so I will give you the dialed down version but know that if you have a person who doesn't like spicy or has horrible heartburn this might not be for them. But if your into spice? Go on.

Ingredients:

- 4 medium tomatoes

- 1/2 cup chopped artichoke hearts

- 1/2 cup panko bread crumbs

- 1/4 cup vegan mayo (I use just mayo)

- 1/2 Tbs old bay

- 1/2 Tbs horseradish


Instructions:​​

Step 1: Preheat oven to 425. Cut tomatoes in half and scoop them. The picture on the right shows that all four cut in half took up most of my cutting board.

Not too big, not too small

Step 2: Use a paring or serrated knife to scoop half of the innards into a bowl.

Step 3: Add all other ingredients into bowl with tomato innards and mix throughly. I chopped my artichoke hearts pretty tiny.

Step 4: Scoop mixture evenly into tomatoes. Place on baking sheet and cover with tinfoil. Bake for 30 minutes.

Step 5: Uncover and broil at 525 for approximately 5 minutes. Wait to cool and don't burn your mouth like me who wanted to eat them stat.

They were way more elevated than my mom's original recipe (sorry Marilyn!! You're cooking is still the best even if I don't eat most of it anymore!) This version was a bit heartier and more complex than the original and damn good if I do say so myself. These would be a great side dish or just an, I'm gonna eat all of them dish.

Nutritional Information: Servings 8; Serving size, one tomato half. Calories 78, Fiber 1.9 g, Fat 5.2 g, Protein 1.3 g, Carbohydrates 6.9g

If you or your beloved friends or parter don't like spicy I'd omit the horseradish. It'd also be good with Italian seasoning based on my knowledge of roasting tomatoes so if you do that let me know how it goes! Happy eating!


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