Stuffed Tomatoes with Herby Radish Salad
Stuffed Tomatoes with Herby Radish Salad
Ingredients
For the Stuffed Tomatoes
- 4 large red tomatoes
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 pound vegan ground beef
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon paprika
- 2 tablespoons pomegranate molasses
- 1 tablespoon dates molasses
- 1/2 cup uncooked short to medium-grain white rice
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
For the Baking Liquid
- 2 tablespoons pomegranate molasses
- 1 tablespoon dates molasses
- 1 cup water or vegetable broth
- 1/2 teaspoon salt
For the Herby Radish Salad
- 1/2 red onion, thinly sliced
- 1/4 cup white vinegar
- 1 bunch radishes, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh mint, chopped
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1 tablespoon pomegranate molasses
- 1 teaspoon dates molasses
- 1/4 cup dried cranberries
- 1/4 cup sliced almonds
Instructions
- 1
Preheat your oven to 375°F (190°C). Prepare the tomatoes: Carefully slice off the top 1/4 of each large tomato, creating a 'cap'. Using a spoon, gently scoop out the insides of each tomato, leaving a sturdy shell. Reserve the tomato pulp and seeds, and set aside the tomato caps.
⏱️ 15 min•🌡️ 375
- 2
Prepare the filling: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the vegan ground beef to the skillet with the onion. Cook, breaking it up with a spoon, until browned, about 5-8 minutes. Stir in the tomato paste, reserved tomato pulp and seeds, 1 teaspoon salt, paprika, 2 tablespoons pomegranate molasses, and 1 tablespoon dates molasses. Cook for another 2-3 minutes, allowing the flavors to meld.
⏱️ 10 min
- 4
Remove the skillet from the heat. Stir in the uncooked white rice, 1/2 cup fresh parsley, 1/4 cup fresh dill, and 1/4 cup fresh mint until well combined.
⏱️ 5 min
- 5
Assemble the stuffed tomatoes: Arrange the hollowed-out tomato shells in a baking dish. Generously fill each tomato with the prepared rice and ground beef mixture. Place the reserved tomato caps back on top of each stuffed tomato.
⏱️ 10 min
- 6
Prepare the baking liquid: In a small bowl, whisk together 2 tablespoons pomegranate molasses, 1 tablespoon dates molasses, 1 cup water or vegetable broth, and 1/2 teaspoon salt. Pour this liquid around the base of the stuffed tomatoes in the baking dish.
⏱️ 2 min
- 7
Cover the baking dish tightly with aluminum foil. Bake for 45-50 minutes, or until the tomatoes are tender and the rice in the filling is fully cooked. Remove from oven and let rest for a few minutes before serving.
⏱️ 50 min•🌡️ 375
- 8
While the tomatoes are baking, prepare the Herby Radish Salad: Place the thinly sliced red onion in a medium bowl. Pour the white vinegar over the onion and gently massage with your hands for 1-2 minutes to quickly pickle it. Drain any excess vinegar.
⏱️ 5 min
- 9
Add the thinly sliced radishes, 1/4 cup fresh parsley, 2 tablespoons fresh dill, and 2 tablespoons fresh mint to the bowl with the pickled red onion.
⏱️ 5 min
- 10
In a small separate bowl, whisk together the lemon juice, 1/2 teaspoon salt, 1 tablespoon pomegranate molasses, and 1 teaspoon dates molasses to create the dressing.
⏱️ 2 min
- 11
Pour the dressing over the salad ingredients. Add the dried cranberries and sliced almonds. Toss everything gently until well combined.
⏱️ 2 min
- 12
Serve the warm stuffed tomatoes alongside the fresh and tangy herby radish salad. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Tomatoes with Herby Radish Salad
Ingredients
For the Stuffed Tomatoes
- 4 large red tomatoes
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 pound vegan ground beef
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon paprika
- 2 tablespoons pomegranate molasses
- 1 tablespoon dates molasses
- 1/2 cup uncooked short to medium-grain white rice
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
For the Baking Liquid
- 2 tablespoons pomegranate molasses
- 1 tablespoon dates molasses
- 1 cup water or vegetable broth
- 1/2 teaspoon salt
For the Herby Radish Salad
- 1/2 red onion, thinly sliced
- 1/4 cup white vinegar
- 1 bunch radishes, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh mint, chopped
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1 tablespoon pomegranate molasses
- 1 teaspoon dates molasses
- 1/4 cup dried cranberries
- 1/4 cup sliced almonds
Instructions
- 1
Preheat your oven to 375°F (190°C). Prepare the tomatoes: Carefully slice off the top 1/4 of each large tomato, creating a 'cap'. Using a spoon, gently scoop out the insides of each tomato, leaving a sturdy shell. Reserve the tomato pulp and seeds, and set aside the tomato caps.
⏱️ 15 min•🌡️ 375 - 2
Prepare the filling: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the vegan ground beef to the skillet with the onion. Cook, breaking it up with a spoon, until browned, about 5-8 minutes. Stir in the tomato paste, reserved tomato pulp and seeds, 1 teaspoon salt, paprika, 2 tablespoons pomegranate molasses, and 1 tablespoon dates molasses. Cook for another 2-3 minutes, allowing the flavors to meld.
⏱️ 10 min - 4
Remove the skillet from the heat. Stir in the uncooked white rice, 1/2 cup fresh parsley, 1/4 cup fresh dill, and 1/4 cup fresh mint until well combined.
⏱️ 5 min - 5
Assemble the stuffed tomatoes: Arrange the hollowed-out tomato shells in a baking dish. Generously fill each tomato with the prepared rice and ground beef mixture. Place the reserved tomato caps back on top of each stuffed tomato.
⏱️ 10 min - 6
Prepare the baking liquid: In a small bowl, whisk together 2 tablespoons pomegranate molasses, 1 tablespoon dates molasses, 1 cup water or vegetable broth, and 1/2 teaspoon salt. Pour this liquid around the base of the stuffed tomatoes in the baking dish.
⏱️ 2 min - 7
Cover the baking dish tightly with aluminum foil. Bake for 45-50 minutes, or until the tomatoes are tender and the rice in the filling is fully cooked. Remove from oven and let rest for a few minutes before serving.
⏱️ 50 min•🌡️ 375 - 8
While the tomatoes are baking, prepare the Herby Radish Salad: Place the thinly sliced red onion in a medium bowl. Pour the white vinegar over the onion and gently massage with your hands for 1-2 minutes to quickly pickle it. Drain any excess vinegar.
⏱️ 5 min - 9
Add the thinly sliced radishes, 1/4 cup fresh parsley, 2 tablespoons fresh dill, and 2 tablespoons fresh mint to the bowl with the pickled red onion.
⏱️ 5 min - 10
In a small separate bowl, whisk together the lemon juice, 1/2 teaspoon salt, 1 tablespoon pomegranate molasses, and 1 teaspoon dates molasses to create the dressing.
⏱️ 2 min - 11
Pour the dressing over the salad ingredients. Add the dried cranberries and sliced almonds. Toss everything gently until well combined.
⏱️ 2 min - 12
Serve the warm stuffed tomatoes alongside the fresh and tangy herby radish salad. Enjoy!
⏱️ 1 min