Spinach-and-Ricotta-Stuffed Tomatoes with Piquillo Peppers

At Commanderie de Peyrassol, the wonderful Proven?al winery, chef Guillaume Delaun? uses ingredients from his kitchen garden to make dishes like these excellent stuffed tomatoes. He uses a melon baller to scoop out the insides of the tomatoes, leaving a sturdy shell to hold the spinach-and-cheese filling. The accompanying sauce is made from the scooped-out tomato seeds and juices.

  • Active:
  • Total Time:
  • Servings: 4

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Ingredients

  • 2 slices of sourdough bread, cut into 1/4-inch cubes
  • 9 tablespoons extra-virgin olive oil, plus more for drizzling
  • 4 firm-ripe medium tomatoes, top 1/2 inch cut off and reserved
  • Kosher salt
  • Pepper
  • 1/2 medium onion, halved and thinly sliced
  • 1/2 cup rosé
  • 8 ounces baby spinach
  • 4 ounces fresh ricotta cheese
  • 3 piquillo peppers, drained and diced
  • 1 1/2 ounces freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup chopped basil
  • 1/4 cup chopped parsley
  • 1 garlic clove, minced
  • 1/4 teaspoon minced thyme
  • 1/4 teaspoon minced rosemary
  • 7 pitted kalamata olives, quartered lengthwise
  • Pinch of piment d'Espelette
  • Baby arugula, for garnish

How to make this recipe

  1. Preheat the oven to 350°. On a rimmed baking sheet, toss the bread cubes with 2 tablespoons of the olive oil. Bake until golden and crisp, 8 to 10 minutes. Let 
cool. Leave the oven on.

  2. Using a medium melon baller, scoop the inside of the tomatoes into a small gratin dish, leaving a 1/4-inch wall on the sides. Lightly sprinkle the inside of the tomato cups with salt and drain upside down on a paper towel–lined plate.

  3. In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the rosé and cook until almost completely evaporated, 
about 5 minutes. Scrape the mixture into a medium bowl and wipe out the skillet.

  4. Heat 1 tablespoon of the olive oil in the skillet. Add the spinach and cook over moderately high heat, stirring, just until wilted; transfer to the bowl. Add the ricotta, piquillos, Parmigiano-Reggiano, basil, parsley, garlic, thyme, rosemary, olives and piment d'Espelette. Season with salt and pepper.

  5. Set the tomatoes in the gratin dish in their juices and stuff with the ricotta filling. Bake until the tomatoes are softened, about 20 minutes. Set the tops on the tomatoes and bake for 10 minutes longer.

  6. Using a slotted spoon, transfer the stuffed tomatoes to a plate; cover to keep warm. Transfer the cooking juices to a blender and add the remaining 1/4 cup oil; puree until smooth. Strain the sauce 
into a small saucepan and season with salt and pepper. Simmer over moderately 
low heat, stirring occasionally, until slightly thickened, about 10 minutes.

  7. Spoon the sauce into shallow bowls and set a stuffed tomato in each one. Garnish with the croutons and arugula, drizzle with olive oil and serve.

Make Ahead

The filling can be refrigerated for 2 days.

Suggested Pairing

Herb-inflected Provence white.

Contributed By Photo © Martin Morrell Published August 2016





1082549 recipes/spinach-and-ricotta-stuffed-tomatoes-piquillo-peppers 2016-07-14T13:24:18+00:00 Guillaume Delauné vegetarian|4 august-2016 recipes,spinach-and-ricotta-stuffed-tomatoes-piquillo-peppers 1082549
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