By Elaine Louie
By Elaine Louie
August 15, 2011(NYTimes)
Imagine a juicy red tomato stuffed with sautéed slivers of green zucchini, onion, garlic, cilantro and pistachios, and then garnished with even more pistachios.
Anissa Helou, the Lebanon-born cookbook author and food consultant, who is based in London, first ate this stuffed tomato in Morocco many years ago. She has been making it ever since.
“I like the contrast between the green stuffing and the red tomatoes, the freshness of the vegetable stuffing with the added crunch of the toasted peeled pistachios, and the way the tomatoes caramelize while baking in the oven,” she said. “Not to mention that it is supremely healthy.”
Moroccan Stuffed Tomatoes
Yield 2 to 3 servings
Time One hour and 15 minutes
- 3 tablespoons extra-virgin olive oil, plus additional for brushing baking dish
- 6 medium ripe vine tomatoes, tops sliced off and seeds removed
- Sea salt
- 1 medium onion, very thinly sliced
- 2 garlic cloves, minced
- 1 pound firm medium zucchini, trimmed and grated
- 3 tablespoons finely chopped cilantro
- 1/3 teaspoon chile flakes, or to taste
- 3 tablespoons toasted shelled pistachios.
- 1. Heat the oven to 350 degrees. Brush a baking dish, large enough to hold the tomatoes snugly, with a little olive oil. Arrange the tomatoes in the dish, cut side up, and sprinkle lightly with salt.
- 2. Place a large frying pan over medium-high heat, and add 3 tablespoons olive oil. Heat until shimmering. Add onion and sauté until golden and translucent, about 5 minutes. Add garlic and zucchini, and sauté until the zucchini is just starting to soften, about 2 minutes.
- 3. Remove pan from the heat, and add cilantro, chile flakes, and 2 tablespoons pistachios. Season with salt to taste, mixing well. Divide the filling equally among the tomatoes, mounding the tops.
- 4. Bake for 45 minutes, or until the vegetables are cooked as desired. Garnish with the remaining pistachios. Serve warm or at room temperature.
Source: Adapted from Anissa Helou, the Lebanese cookbook author and food consultant.