Kasha Stuffed Tomatoes
Submitted by marjenn
Kasha stuffed tomatoes filled with toasted buckwheat groats, mushrooms, celery, pine nuts, and fresh herbs. A hearty Eastern European-inspired vegetarian side, perfect for late summer harvest meals.
YIELD
6 servingsPREP
25 minCOOK
30 minREADY
65 minKasha (toasted buckwheat groats) is the Eastern European grain that transforms ordinary stuffed tomatoes into something with real nutty, earthy depth. Tossing kasha with egg (or egg substitute) before hitting the hot pan is the classic technique that coats each grain in protein so they stay separate, fluffy, and distinct rather than clumping into mush.
Salting the hollowed-out tomato shells and inverting them on a rack for 20 minutes is the step that keeps everything from turning soggy. Salt pulls out excess water so the tomatoes hold their shape through baking and don’t weep into the stuffing.
Pine nuts add a toasty crunch, wheat germ brings a faint nutty flavor along with nutrition, and fresh thyme and parsley weave herbal brightness through every bite. The chopped tomato pulp goes back in with the broth, so nothing is wasted.
Kitchen Tips
- Choose firm, ripe tomatoes about the size of a large baseball, softer ones collapse during baking.
- Stir the kasha constantly when the egg-coated grains hit the pan; you want each grain separate, not one big clump.
- Toast the pine nuts briefly in a dry skillet before adding for deeper flavor.
- Serve immediately from the oven, reheated stuffed tomatoes lose their structure.
Variations
- Use quinoa or bulgur in place of kasha for a lighter grain.
- Stir in ½ cup crumbled feta or goat cheese for a Mediterranean spin.
- Add ¼ cup chopped dried cranberries or raisins for a sweet contrast against the savory stuffing.
Ingredients
Directions
TO PREPARE TOMATOES: Slice off and reserve the top ½ inch from each tomato.
Carefully scoop out the insides, leaving a ½ inch shell.
Separate the seeds from the pulp with a sharp utensil and discard them.
Coarsely chop the pulp and set aside.
Sprinkle the insides of the shells with salt and invert on a rack to drain for 20 minutes.
STUFFING: In a large pot, sauté scallions, garlic, celery and mushrooms in 4 teaspoons oil until softened, about 5 minutes.
In a medium sized bowl, whisk the egg substitute and water.
Stir in the kasha, mixing well.
Add the kasha mixture to mushroom mixture, stirring to separate the grains.
Add the hot broth and tomato pulp.
Simmer for 2 to 3 minutes.
Cover and simmer until the broth is abosrbed, 8 minutes.
Remove from heat and stir in the wheatgerm, pine nuts, parsley and thyme.
TO ASSEMBLE: Preheat oven to 350℉ (180℃) and oil a shallow baking dish .
Arrange the tomato shells in the dish and fill with stuffing.
Bake for 20 minutes.
Place reserved tops on the tomatoes, brush with the remaining oil.
Bake another 10 minutes and serve immediately.
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