Tomatoes stuffed with Sweet Potato & Pine Nuts
Parmesan
Crème Fraiche
Garlic
Pine Nuts
Tomato
Arugula
Sweet Potato
Tarragon
Fresh Thyme
- Time : 30.0 mins |
- Calories: 332.0 kcal |
- Protein : 14.0 g |
- Fat : 17.0 g |
- Carb. : 36.0 g
: Your Kitchen Essentials
Utensils: Baking Tray |
Equipment: Oven |
Pantry: Salt | Pepper | Olive Oil |
Equipment: Oven |
Pantry: Salt | Pepper | Olive Oil |
: Prepare the Ingredients
Preheat oven to 200°C – Gas Mark 6 - 450°F
Wash and dry the vegetables prior to chopping (as required)::
- Tomatoes: cut off the tops. Then hollow out the insides, discard the seeds
- Sweet Potato: peel and cut into dices
- Garlic: peel and crush
- Fresh Thyme: chop
- Tarragon: chop
- Arugula: just wash and dry.
Wash and dry the vegetables prior to chopping (as required)::
- Tomatoes: cut off the tops. Then hollow out the insides, discard the seeds
- Sweet Potato: peel and cut into dices
- Garlic: peel and crush
- Fresh Thyme: chop
- Tarragon: chop
- Arugula: just wash and dry.
: Prepare the Sweet Potato Stuffing
Toss the sweet potato in olive oil. Season with salt and pepper. Then place onto an oven proof dish, along with the garlic. Roast in the oven for 25 minutes or until it turns soft.
Once the sweet potato is done, mash the sweet potato. Add garlic. Mix in the crème fraiche, chopped herbs (tarragon, thyme) and some pine nuts.
Once the sweet potato is done, mash the sweet potato. Add garlic. Mix in the crème fraiche, chopped herbs (tarragon, thyme) and some pine nuts.
: Stuff and Grill Tomatoes, Plate and Serve
Spoon the sweet potato mixture into the hollowed out tomatoes. Top with parmesan, drizzle some olive oil over the tomatoes and return to oven. Bake till the parmesan has melted (10 minutes roughly). Take it out of the oven and serve.
Salad:
Lightly dress the Arugula with extra virgin olive oil and season with salt and pepper.
Plate and Serve:
Plate the stuffed tomatoes and serve with the salad on the side.
Salad:
Lightly dress the Arugula with extra virgin olive oil and season with salt and pepper.
Plate and Serve:
Plate the stuffed tomatoes and serve with the salad on the side.