Andalusian Stuffed Tomatoes recipe

Andalusian Stuffed Tomatoes recipe

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These tomatoes not only look pretty but taste delicious and fresh.

12 people made this

IngredientsServes: 6

  • 6 large tomatoes
  • 100g fresh breadcrumbs
  • 3 tbsp parsley, chopped
  • salt and black pepper
  • 2 tbsp butter
  • 1 onion, chopped
  • 50g Manchego cheese, grated
  • 1 tbsp thyme, chopped

MethodPrep:25min ›Cook:25min ›Ready in:50min

  1. Preheat the oven to 140C / 275F / gas Mark 1
  2. Halve the tomatoes diagonally. Using a small teaspoon remove the seeds and juice and reserve.
  3. Place the breadcrumbs and parsley into a small bowl and add the reserved tomato juice. Season with salt and pepper.
  4. Heat the butter and cook the onion until soft. Add the breadcrumb mix and thyme and cook for a few minutes. Stir in half the cheese and place the mixture into the halved tomatoes. Top with the remaining cheese and bake for 25 minutes. Serve immediately.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Really tasty side dish or part of a mezze-03 Apr 2012

10 easy tomato recipes

Looking tomato recipes? Tomato is one of the Mediterranean ingredients par excellence, it is basic in all our diet because we use it throughout the year, although its true season is summer. It helps us make sauces, add color to our dishes or give a touch of joy to our salads.

It is a very versatile and easy to prepare food, you just have to choose a good tomato and find what you can prepare with it. Well, today you We give 10 options to prepare the tomato as you want. Which one do you prefer?

Italian Pork Tenderloin Braciole

For the meat and stuffing:

1 (2-pound) package lean pork tenderloin

2 cups toasted homemade bread crumbs

½ cup freshly grated Parmigiano-Reggiano cheese

¼ cup finely minced fresh Italian parsley

¼ cup finely minced fresh basil leaves

¼ cup extra-virgin olive oil

¼ cup finely minced carrots

3 cloves of garlic, finely grated

½ teaspoon each salt and pepper, or to taste

¼ cup extra-virgin olive oil

1 medium sweet onion, finely minced

1 tablespoon Italian seasoning

1 teaspoon each salt and pepper, or more if needed to taste

2 (28-ounce) cans Cento San Marzano peeled whole tomatoes, crushed with your hands to break up the tomatoes

½ cup fresh basil leaves, finely sliced, plus more for serving

1 pound dried or fresh pasta, cooked al dente

Freshly grated Parmigiano-Reggiano cheese

Remove pork from package and dry the tenderloins with a paper towel. Lay the tenderloins on a large cutting board and cut each into four equal pieces. Cover with plastic wrap and, using the flat side of a meat mallet, pound each piece of meat to ½ inch thickness. You will have eight thin cutlets.

In a large mixing bowl, toss together the bread crumbs, cheese, parsley, basil, olive oil, carrots, garlic, lemon zest and salt and pepper. This is your stuffing.

Back on the cutting board, place a generous amount of the prepared stuffing in the middle of each piece of pounded meat. Roll up the meat, tucking in the sides. Don’t worry if some of the filling falls out. Tie each roll with butchers twine to secure the filling.

Spread the flour on a plate, lightly dredge each tied roll into flour and set on a plate by the stove.

In a 12-inch nonstick skillet, heat the canola oil to a shimmer. Sear the rolls evenly all around to create a light brown crust, using tongs to turn. They will continue to cook in the sauce. Set aside on the plate while you make the sauce.

Make the sauce: In a large nonreactive sauce pot or Dutch oven, heat the olive oil on medium-high heat. Add the onion, garlic, dried herbs and salt and pepper. Saute the mixture by stirring constantly, just until translucent but not browned, being careful not to burn the bottom of the pot. Burnt garlic will impart a bitter taste to your sauce.

Add the broken-up tomatoes and half the fresh basil to the pot and bring to a simmer. Place the browned meat rolls gently into the sauce and stir to cover with sauce. Adjust the heat to a gentle simmer and turn every 15 minutes.

Keep the pot half-covered while cooking to let the excess condensation escape. Simmer for about 1 ½ to 2 hours or until the meat is tender and the sauce is reduced and thickened nicely. Stir in the remaining basil when the sauce and meat are cooked. Taste and add more salt and pepper if needed.

Remove the rolls to a platter and carefully remove and discard the string with kitchen scissors. Cover the tops of the rolls with sauce. Cover with foil to keep warm while the pasta is cooking.

Toss the cooked pasta with sauce, as much or as little as you like. Serve with braciole and just a bit more sauce on top. Top with a sprinkle of freshly torn basil leaves. Serve grated Parmigiano-Reggiano cheese at the table.

#2 Gazpacho

Gazpacho is the most famous and consumed of all these cold soups – in Spain and worldwide. It is a known fact that is great to mitigate hangovers.

There are many variations in the recipe, and a lot of arguments about what ingredients should be used to prepare a real gazpacho: tomatoes only, with or without cucumber, whether you can use red peppers or not (these would make it redder)…

We think that the best is cooking it as one likes it more. In the end, real original gazpachos were just bread with olive oil and vinegar…

Gazpacho recipe

Gazpacho is always quite liquid, so you won’t use much bread and you can even drop it without noticing much the difference.

  • 1 kg tomatoes
  • 1 cucumber
  • 1 green pepper
  • 50 g bread
  • 1 garlic clove (without germ)
  • 1/2 sweet onion
  • 100 ml extra virgin olive oil
  • 20-30 ml Sherry vinegar, to taste
  • salt

Roma tomatoes are a very suitable variety for gazpacho and this is what we normally use. You can add onion or not, but if you do so, it is best to use a sweet one.

Usually a large-loaf style or ciabatta stale bread is used, soaked in water, just like for ajoblanco.

Preparation is again very simple: peel and cut the ingredients and put them in the blender. First, vegetables are added, then the bread, vinegar and olive oil.

Usual garnishes are tomatoes, peppers, spring onions or toast, always cut in small cubes.

An interesting twist is adding cumin to gazpacho.

  • 4 large aubergines
  • 6 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • pinch dried red chilli flakes (optional)
  • 4 tomatoes, skinned and roughly chopped
  • 50g/1¾oz white breadcrumbs (ciabatta is good)
  • 25g/1oz Parmesan or Pecorino, or alternative vegetarian hard cheese, freshly grated
  • ½ unwaxed lemon, finely grated zest only
  • handful fresh basil leaves, shredded
  • salt and freshly ground black pepper

Preheat the oven to 200C/Fan 180C/Gas 6. Cut the aubergines in half, lengthways, and (leaving a border of around 5mm/¼in), cut out the flesh.

Dice the flesh and set aside. Brush the inside of the aubergines with olive oil and season with salt. Place in a baking tin and cover with foil. Bake for 20 minutes.

Heat 2 tablespoons of the olive oil in a pan. Add the onion and fry gently over a medium heat for 10 minutes, or until softened.

Increase the heat, add the garlic and aubergine flesh and stir until the aubergine has lightly browned. Add the herbs, chilli flakes, if using, and the tomatoes and season with salt and pepper. Stir to combine, reduce the heat and cover.

Simmer for 10 minutes, remove the lid and continue to cook until any liquid has evaporated.

Spoon the mixture into the aubergine halves. Mix the breadcrumbs with the cheese, lemon zest and basil, and season with a little salt and pepper. Sprinkle this over the stuffed aubergines, and drizzle with more olive oil.

Bake the aubergines, uncovered, for 25–30 minutes, or until the filling is hot and the top has lightly browned. Serve.

Salmorejo vs. Gazpacho

So one may wonder…what’s the difference between Salmorejo and Gazpacho? These are both Spanish soups that originated in Andalucia. Both are served cold and the core of both of them are tomatoes, sherry vinegar, garlic, and olive oil. But the difference is actually pretty significant.

As you can read in my post about Andalucian Gazpacho, it does have different ingredients and a distinct texture. It is usually served in glasses to drink (sort of like a V8 juice), rather than served in bowls as a soup. In addition to tomatoes, Gazpacho usually also have onions, green peppers, and cucumbers. Once it’s blended it is strain through a fine strainer to achieve a consistency of a thick juice. You then serve it in a glass with an ice cube.

On the other hand, Salmorejo doesn’t have any other veggies, except for tomatoes and garlic. It’s also much thicker, thanks to the inclusion of bread. Ideally, stale bread, like rustic or baguette works. However, any good quality white bread would do. Once the soup is blended, it’s then emulsified with extra virgin olive oil for a smooth consistency. And to make it a full meal it is served with some protein (chopped egg and Spanish cured ham).

Andalusian eggs recipe – Huevos a la flamenca – Spanish recipes

It is a typical plate from the Sevilla. It includes only traditional village ingredients of the Andalusian region. Eggs, tomatoes, peas, chorizo, asparagus, Serrano ham and Extra virgin olive oil.

Traditional Spanish recipes from Sevilla in the region of Andalucia.

Its local name is “Huevos a la flamenca” which means “Flemish eggs” in Spanish

Local name of the dish: Huevos a la flamenca

Place of origin: Spanish recipes, recipes from Andalucia

Type of course: Main dish

Type of cooking: Fried

List of ingredients of Flemish eggs recipe:

  • 4 eggs
  • 1 kg (2.20 lbs) fried tomatoes
  • 1 kg (2.20 lbs) peas
  • 2 chorizos
  • 1/2 kg (1.10 lbs) asparagus tips
  • 50 g (0.11 lbs) Serrano ham
  • Extra Virgin Olive oil

Preparation of Flemish eggs recipe:

  • In a glass or clay casserole dish, fry the finely diced garlic cloves, onion and tomato.
  • Sauté the ham and chorizo ​​and when they are just ready, add the peas, asparagus tips and seasonings.
  • When the peas are tender, add the eggs and cover until the eggs curdle.

Our recipes are collected directly from local people or authors living in Spain, Italy and Greece.

They have shared with us their local recipes and their Mediterranean lifestyle secrets.

This Spanish recipe can be also included at Mediterranean recipes or Healthy recipes group.

How to make Guacamole

How do you make guacamole?

A simple authentic guacamole recipe will have you preparing these basic ingredients: ripe avocado, onion, tomato, garlic, lime, salt, and pepper.

Over the years, people on the hunt for the best ever guacamole dip recipe have added other stuff such as coriander, mayonnaise, peas, squash, sour cream, or forms of preservative.

Others skipped the tomatoes or the onions entirely.

If you want your ripe avocados to shine and truly take the spotlight, make a three-ingredient guacamole that involves only avocado, lime, and salt.

Make guacamole by mashing your chopped and measured ingredients together to form that delightfully familiar chip dip.

Guacamole on bread with Spanish Serrano ham

Andalusian Gazpacho – Chilled tomato soup

Temperatures can get really high during summer in Spain. Not to talk about Andalusia in the South of Spain. There, it is very common to reach temperatures over 40 °C (104 °F).

It is because of these high temperatures that you would avoid, as much as possible, baking or cooking in the summer time. And for this reason this savoury cold tomato soup, plenty of Vitamin C and antioxidants, is a classic in the south of Spain: no need to cook it, just blend its raw ingredients!

My mom was born in Jaen (Andalusia), the World Capital of the Olive Oil. And as most of the Andalusian people, during summer she would always prepare fresh Gazpacho.
I remember very well the happy face of my dad when, after coming back home on a very hot day, he would open the fridge and help himself to a glass of chilled Gazpacho. He simply loved it!

If you try this simple, healthy and nutritious Gazpacho recipe, please let me know, leave a comment and rate it. I hope you love it as much as we do!

This Spicy Spanish Egg Dish Is Andalusia’s Answer to Shakshuka

With coronavirus making travel a tricky and even potentially dangerous prospect this year, we’re embracing the summer staycation. All week (and all summer) long, we’ll bring you transportive flavors and travel-inspired ideas from around the world, so you can take your tastebuds on a trip and give your mind a mini vacation while you’re still at home. Here, a recipe for a spicy egg dish from the beaches of Andalusia, Spain’s answer to shakshuka.

If you’re craving the sandy beaches, picture-perfect white-painted homes, and plates of tapas of Seville, Spain—but are stuck somewhere far from Spain’s border—then all that’s needed is chef José Pizarro ’s cookbook “ Andalusia .”

The colorful book explores Spain’s southern coast and Andalusia region through food, brimming with a collection of recipes that can easily be replicated at home. Try curling up with a bowl of chickpea and spinach stew, studded with blanched almonds and cumin seeds. Serve cheese-stuffed fried olives—crispy, plump rounds oozing manchego—at your next party. Or opt for something sweet, like long ribbons of curly churros, gently dusted with cinnamon and sugar.

Andalusia: Recipes from Seville and Beyond, $27.77 on Amazon

The thick book is offset with a colorful exploration of the city and its outskirts, accompanied by photographs showcasing the rolling hills spotted with olive trees and locals tugging at dough. It’s both a cookbook and a travel guide, at once making you hungry as well as invariably pulling you closer to the region’s splendors.

Peregrino Terra Cotta Cazuela Dish, $18.95 on Amazon

So for those who are stuck in far away lands, taste the flavors of Andalusia with a recipe for huevos a la flamenco. The dish may boast an egg, but José maintains that it can be eaten during every meal of the day. Crafted out of a sauce teeming with eggplant, chorizo, onion, tomatoes, and bell peppers, huevos a la flamenco simmers for about 15 minutes in a saucepan until thick, then is crowned with a cracked egg and baked until just set. Serve with hunks of crusty bread and a side of flamenco dancing—that’s the Seville way.

Recipes excerpted with permission from Andalusia by José Pizarro, published by Hardie Grant Books June 2019, RRP $40.00 Hardcover.

Huevos a la Flamenco Recipe

In my opinion, this is a perfect breakfast, brunch, lunch or dinner, popular throughout Andalusia. I tried to find out the exact origin of this, but it was impossible as there are so many different varieties, and so many places laying claim to it. Sometimes I add some crispy ham on top, and it’s definitely improved with good bread and a glass of red wine on the side.

Watch the video: 6 spanische Tapas Rezepte - einfach, schnell und lecker zubereitet (August 2022).