Kasha Stuffed Tomatoes with Romesco sauce

Kasha Stuffed Tomatoes with Romesco sauce

  • 4 Large tomatoes ( such as beefsteak or heirloom )
  • 2 fresh ears of corn (kernels removed)
  • 2 cups of vegetable broth
  • 1/2 large red onion diced 
  • 1 tablespoon olive oil
  • 1 teaspoon finely chopped garlic
  • 2 eggs, slightly beaten
  • 1 cup uncooked medium roasted buckwheat groats (kasha)
  • 1-2 tbs. chili powder 
  • Salt and Pepper to taste
    1 cup shredded Jack/cheddar cheese or mexican blend 

    For the tomatoes:

    Preheat oven to 400 degrees

    Core and remove the insides of the tomatoes, by cutting off the tops, and cutting a circular shape around the edges. Spoon out the core; careful not to puncture the skin. ( kind of how you carve out the insides of a pumpkin ) Reserve 1/2 cup of the insides of the tomato for the Romesco sauce.

    Brush with olive oil, season with salt and pepper and place on baking sheet. Bake in oven for approximately 6 minutes or until tomatoes have softened.

    Poor out any liquid in the tomato that is brought out by the heat and place aside.

    For the stuffing:
      • Combine beaten egg and kasha in small bowl; stir until coated.
      • Heat olive oil in a large skillet add onion and garlic. Cook over medium heat until onion is translucent.
      •  Add kasha to skillet with onion and garlic. Cook over medium-high heat, stirring constantly, until kernels are separate and dry (1 to 2 minutes). Add in veggie broth and reduce heat. Cover and continue cooking until kasha is tender and liquid is absorbed (7 to 10 minutes). 
      • Once Kasha has absorbed all of the broth, stir in the corn, chili powder, Cumin, salt and pepper. Remove from heat and stir in about 1/4-1/2 cup of shredded cheese.
      • Spoon mixture into tomatoes and place more cheese on top. 
      • Broil in the oven for 2-3 minutes until cheese has melted.
      • Serve topped with Romesco sauce and garnish with cilantro. 
      Romesco Sauce


      • 1-2 slices of sandwich bread, toasted
      • A handful of almonds toasted in the oven at 400 for about 5 minutes. Approximately 1/4 cup.
      • 12 ounces of roasted red pepper. 1 Jar, or 1 3/4 cup.
      • 1/2 cup reserved tomato insides.
      • 1 large clove of garlic, minced
      • 2 Tablespoonsextra virgin olive oil
      • 1 1/2 tablespoon sherry vinegar
      • 1/4 teaspoon cayenne pepper
      • sea salt


      1. 1. Toast bread in toaster at lowest setting until surface is dry but not browned. Remove crusts and cut bread into rough 1/2-inch pieces (you should have about 1/2 cup).

      1. 2. Process bread and almonds in food processor until nuts are finely ground, 10 to 15 seconds. Add red peppers, tomato, garlic, oil, vinegar, cayenne, and 1/2 teaspoon salt. Pulse, scraping down side of bowl as necessary, until mixture has texture similar to mayonnaise, 20 to 30 seconds. Adjust seasoning with salt and set aside.


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