At The Blossom Café located at the Redies Center for Rehabilitation and Healthy Living, we had a special featuring stuffed tomatoes that had were filled with Cannellini beans, Kalamata Olives, and Capers. July’s superfood of the month is tomato and so we decided to feature stuffed tomatoes and as a bonus we sold them with potato and cheese pierogis. We plan on featuring another special next Wednesday featuring tomatoes as well!
Serves 30
15 pounds Tomatoes, fresh
1 1/2 tsp Salt, kosher
1 1/2 quart Onions, yellow, fresh, diced
6 tbsp Garlic, peeled, fresh, minced
12 tbsp Olives, Kalamata, pitted, chopped
3 ounces Olives, green, pitted, chopped
12 tbsp Capers, drained
6 tbsp Parsley, fresh, chopped
9 tbsp Oregano, fresh, chopped
9 tbsp Mint, fresh, chopped
2 1/4 quart Beans, cannellini, canned, drained, rinsed
1 1/8 quart Breadcrumbs, panko, Japanese
12 tbsp Oil, Olive/Canola Oil 25/75 blend
Use at least 8 oz tomatoes for each piece. Cut off the top 1/2' of the tomato and using a melon baller or spoon, remove the inside of the tomato. Sprinkle insides with salt and leave upside down while preparing remaining ingredients.
Heat oil in a hot pan and saute onions and garlic for 1 minute. Add the chopped olives and capers, toss. Remove from heat and combine with remaining ingredients. Gently stuff each tomato (about 1/2 cup of filling into each tomato) and roast in a preheated 325F oven for 30 - 45 minutes until inside is hot to 165F.
Angela Ilievski
Assistant Director D.S.
Jerry Carpenter
Chef