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Go Global with this Spring Inspired Grilled Stuffed Tomato Recipe

Go Global with this Spring Inspired Grilled Stuffed Tomato Recipe

Apr 05 2018

Planning ahead for summer travel is a surefire way to discover new ideas for enjoying the outdoors right at home. Whether you’re prepping for a grand tour overseas or just looking for ways to make your pallet a little more international, your outdoor living environment can make cooking and dining home truly inspiring! And since there is no vegetable more widely used across the globe than the tomato, what better way to expand your outdoor cooking skills than with a tomato-inspired recipe? 



African Jollof rice, Italian marinaras, Thai tomato salads, Latin salsas or a classic American grilled-cheese tomato sandwich all celebrate this juicy red garden gem. If you’re ready to think outside of the pizza box, your outdoor garden, BBQ grill and oven can play a role in preparing all of these dishes while offering you a flavorful journey right in your own backyard. Our SP Spring Signature Dish is inspired by the simplicity and surprising role tomatoes can play in delighting yours and your guests' palettes. Perfect for warm, sunny planters on your paver patio or nestled among spring annuals in your front yard, tomato plants add both dimension and delicious options for accentuating your outdoor space. This season we’re leaving the dough aside, and offering you a new and incredibly healthy way to prepare juicy red tomatoes as an entree or appetizer with this Grilled Rustic Fire-Roasted Stuffed Tomato recipe. So fire up the grill, invite the neighbors over and enjoy! 

Ingredients

  • 6 Vine-Ripened Apollo or Better Boy Tomatoes
  • 6 Tbsp Olive Oil
  • 4 Cup Baby Bella Mushrooms
  • 6 Peeled Shallot Onions
  • 4 Zucchini
  • 1 Cup Ricotta or Shredded Mozzarella Cheese
  • 2 Tbsp Fresh Parsley
  • 2 Tbsp Fresh Basil
  • Salt & Pepper

Utensils

  • 1 Wood Pizza Peel or Flat Baking Pan
  • 1 Basting Brush
  • 1 Prep Knife
  • 1 Spoon
  • 1 Fork or Pestle

Directions

  1. Set BBQ grill to medium-hot heat or preheat outdoor oven to 350F
  2. Grill mushrooms, shallots, zucchini until soft and lightly charred
  3. Dice parsley, basil, and grilled vegetables; mix together and set aside
  4. Slice off tops of tomatoes, hollow out gently with spoon (1-2 spoonfuls only)
  5. Mash tomato pulp with fork or pestle and fold into diced veg and spices
  6. Spoon mixture into tomatoes, place tomatoes on pizza peel or in baking pan
  7. Roast at 350 F for 30 minutes, remove and top with Mozzarella or 1 spoonful of Ricotta
  8. Roast for 2 mins, remove and serve!

Beverage Pairings

  • Lemon Sparkling Water
  • Chenin Blanc
  • Cotes de Rhone
  • Italian Pale Lager

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