Harvest Stuffed Tomatoes
August is the time to enjoy the fresh flavour of vine-ripened tomatoes from your garden. This nutrient-friendly recipe preserves the most vitamin C and beta-carotene in the tomatoes because no cooking is necessary. Serve with grilled steak or chicken.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 170 |
| protein | 4 g |
| fat | 9 g |
| carbohydrate | 23 g |
| high source fibre. | - |
-
1 tsp (5 mL) olive oil
1 onion, halved and sliced
1 clove garlic, minced
1 cup (250 mL) corn kernels
1 zucchini, diced
1 sweet red pepper, diced
2 tbsp (25 mL) tomato juice
1/4 tsp (1 mL) each salt and pepper
4 beefsteak tomatoes
Vinaigrette:
2 tbsp (25 mL) white wine vinegar
2 tbsp (25 mL) tomato juice
2 tbsp (25 mL) olive oil
1 tsp (5 mL) chopped fresh thyme (or 1/4 tsp/1 mL dried)
1/2 tsp (2 mL) Dijon mustard
Pinch granulated sugar
Preparation:
In nonstick skillet, heat olive oil over medium heat; cook onion and garlic, stirring often, for about 7 minutes or until softened.
Stir in corn, zucchini, red pepper, tomato juice, salt and pepper; cook, stirring often, for 10 minutes or until vegetables are tender and liquid is absorbed. Remove from heat.
Vinaigrette: Meanwhile, whisk together vinegar, tomato juice, olive oil, thyme, mustard and sugar. Pour over warm vegetables.
Slice tomatoes, without cutting through to bottom, into wedges; fan out to resemble flowers. Divide vegetable mixture among tomatoes.
Additional Information
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