Stuffed Tomatoes with Pomegranate Glaze

by Michelle on August 16, 2010

I love using fruit in savory recipes, apple with chicken or black raspberries with a thick, juicy steak. My mouth is watering just thinking about these wonderful flavors and all from a simple fruit! And just about any savory recipe I find that uses fruit is one quickly placed on my ToDo List!

A few weeks ago, I was cruising around trying to keep up with my favorite blogs and I happened upon David Warda’s blog and he was discussing an old family recipe which used huge tomatoes, David called them Tennessee Tomatoes, stuffed with lamb and rice and baked in a tomato glaze that had been laced with Pomegranate Molasses. Well, I didn’t need to read David’s recipe again, I was off and running with it! OMG, I could not wait to make this recipe and could just imagine the taste explosion of tomatoes and pomegranate! BTW, David did not have an exact recipe on his blog, just a short paragraph about how he made it, so the recipe below is my interpretation.

If you’re not a regular reader of my blog you might not be familiar with David Warda. David is an old college friend of mine that has lead the most fascinating life! David is not only a very accomplished artist, he has written two cookbooks, Assyrian Cookery, which is now out of print and The Recipe Bible. David was kind enough to send me copies of both books and I treasure them!







Make sure you get BIG tomatoes so you can stuff them. It took me about a week to find the right sized tomatoes. I’d say they need to be at least 4-5″ in diameter. I had to visit several markets to find tomatoes large enough, but finally I found them at a local farm stand.  But it was soooooo worth the extra effort to find the large tomatoes.  This dish was out of this world delicious!  The added Pomegrante Molasses give the sauce a wonderful, tangy sweetness. I did have some of the sauce leftover and I can’t wait to try it as a topping for Pizza.


Stuffed Tennessee Tomatoes with Pomegranate Glaze
Recipe adapted from the ramblings of David Warda

4 LARGE tomatoes, about 4-5″ in diameter
1-2 c cooked rice
1 lb ground lamb (I used a combo of ground beef, veal and pork)
2-3 green onions, minced
10-12 medium-sized tomatoes, peeled and chopped into bite-sized pieces
2-3 cloves of garlic, minced
3-4 TBL of Pomegranate Molasses
5-6 large basil leaves, minced
1 tsp fresh Marjoram, minced
2-3 sprigs of fresh Tarragon
Salt and freshly ground Black Pepper to taste

1. Bring a large pot of water to boil. While you’re waiting for the water to boil, fill your kitchen sink with cold water.

2. Place the 10-12 medium-sized tomatoes in the boiling water for about 1 minute or until you see the skin start to split. As soon as the skin is loose, remove the tomatoes and immediately immerse them in the cold water in the sink. You should be able to easily remove the skin and core. Discard the skin and core and set the tomatoes aside to cool. (I usually wear surgical gloves when removing the tomato skins.)

3. Make rice according to package directions. Let cool. I used some left over rice that I had in the frig.

4. Lightly saute the lamb and green onions. Set aside and cool.

5. Remove the pulp and seeds of the JUMBO tomatoes.  Scrape out the insides of each tomato. The more you scrape out of the interior, the more rice/lamb mix you can stuff in each tomato. But be careful to not puncture the exterior.

6. Mix the lamb/onion and rice. With a teaspoon, begin filling the jumbo tomatoes with the lamb and rice. Set aside.

7. Dice up the skinned/cored tomatoes. In a small bowl, add the diced Tomatoes, Basil, Marjoram, Tarragon, Garlic, Pomegranate Molasses and salt and pepper.

8. In a large baking dish, pour the Tomato/Pomegranate mix in the bottom and level.

9. Nestle the jumbo, stuffed tomatoes into the Tomato/Pomegranate mix. Careful that the tomatoes are not touching.

10. Place in a 350 degree oven for about 25-30 minutes. Serve hot and enjoy!








My market carries Pomengranate Molasses but I know it’s not easy to find. So I’m posting a recipe below for your convenience.

Pomegranate Molasses
Recipe adapted from Alton Brown

4 cups pomegranate juice
1/2 cup sugar
1 T. fresh lemon juice

For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.



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Comments

  • Angie's Recipes August 16, 2010 at 12:28 am

    I like stuffed tomatoes! This looks so beautiful and appetizing! Thanks for sharing the pomegranate molasses recipe.
    Angie

  • Joanne August 16, 2010 at 7:39 am

    I’m a sucker for any recipe that involves savory fruit-filled goodness as well. Especially if it’s Middle Eastern to boot. Damn this sounds good.

  • Maggy@ThreeManyCooks August 16, 2010 at 8:09 am

    I love stuffed tomatoes – these look so delicious. The pomegranate glaze is a nice twist.

  • Jenny Flake August 16, 2010 at 8:11 am

    These look amazing!! Gorgeous photos too!

  • maria August 16, 2010 at 8:20 am

    I love the glaze!

  • Siobhan August 16, 2010 at 9:18 am

    I’ve been using my DH’s ex-MIL’s recipe for stuffed tomatoes for years…this will make a nice change!

  • Lori E August 16, 2010 at 10:03 am

    Oh Michelle you are a mind reader for sure. As I was reading this I was thinking about how far I would have to go to get pomegranate molasses and there you put the recipe. Thanks.
    I may try this with peppers just because I am not a fan of cooked tomatoes. We eat them daily raw but once cooked I just don’t care for them….tomato sauce is the exception.

  • kat August 16, 2010 at 10:48 am

    I bet I could do this with the giant Brandywines in my garden.

  • Fuji Mama August 16, 2010 at 2:27 pm

    Ok, I LOVED stuffed veggies! I’ve made stuffed tomatoes, but not with any meat in them. I’ve made stuffed bell peppers that used meat. I don’t know why I never thought about combining the two recipes! And ground lamb? EVEN BETTER.

  • Cuisine Kathleen August 16, 2010 at 9:40 pm

    It looks wonderful! I don’t eat tomatoes, but dh would just love it!
    Hope you are feeling better!

  • Pattie and Allie August 17, 2010 at 1:46 pm

    Michelle, I have everything in the house except the huge tomatoes (even the lamb!) I’ll be haunting the farmer’s market tomorrow for huge ones and it will be on the table asap- gorgeous!!!
    xoxo Pattie

  • Kayte August 18, 2010 at 12:27 pm

    Thanks for the recipes for the POM syrup molasses, etc. I have been looking for those! This looks delicious…and I know where I can get this size tomato right now. YUM.

  • Cookin' Canuck August 19, 2010 at 11:26 am

    What a fantastic dinner! The pomegranate glaze would complement the ground lamb really well.

  • tasteofbeirut August 19, 2010 at 1:11 pm

    His books sound like the kinds of books I would enjoy! thanks for the referral and I love the recipe and the idea to include a recipe for the glaze.

  • Coco Cooks September 1, 2010 at 2:59 pm

    This recipe is sensational! I love to stuff my vegetables in the Mediterranian tradition.

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