Kasha Stuffed Tomatoes with Romesco Sauce

Tomatoes stuffed with kasha and corn, topped with a delicious Romesco sauce. I guarantee you won't miss the meat in this dish! Garnish with cilantro.

• Preparation Time: 40 mins
• Cooking Time: 21 mins
• Total Time: 1 hr 1 mins
• Calories: 414 Calories

Ingredients

• 1 tablespoon olive oil
• 2 eggs, lightly beaten
• ¼ teaspoon cayenne pepper
• 1 teaspoon minced garlic
• 1 pinch salt and ground black pepper to taste
• 2 cups vegetable broth
• 1 large clove garlic, minced
• ¼ cup toasted almonds
• ½ teaspoon sea salt
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chili powder, or more to taste
• 1 cup shredded Monterey Jack cheese, divided
• 1 tablespoon ground cumin, or more to taste
• ½ large red onion, diced
• 2 ears fresh corn, kernels cut off
• 6 large beefsteak tomatoes
• 1 cup kasha (roasted buckwheat groats)
• 1 slice sandwich bread, toasted
• 1 (12 ounce) jar roasted red peppers
• 1 ½ tablespoons sherry vinegar

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 3

Cut tops off tomatoes and scoop out the core and flesh with a spoon, being careful not to puncture the skin. Reserve 1/2 cup of tomato flesh in a bowl.

Step 4

Brush tomatoes with 1 tablespoon olive oil; season with salt and pepper. Arrange tomatoes on a baking sheet.

Step 5

Bake in the preheated oven until softened, about 6 minutes. Pour out any juices that collected in the tomatoes.

Step 6

Mix kasha and eggs together in a bowl.

Step 7

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and 1 clove garlic; cook and stir until onion is translucent, about 5 minutes. Pour in kasha mixture; cook over medium-high heat, stirring constantly, until kernels separate and look dry, 1 to 2 minutes.

Step 8

Pour vegetable broth into the skillet. Reduce heat; cover and cook until kasha is tender and broth is absorbed, 7 to 10 minutes. Stir in corn, chili powder, cumin, salt, and pepper. Remove from heat and stir in about 1/2 cup Monterey Jack cheese.

Step 9

Spoon kasha mixture into the tomatoes. Sprinkle remaining 1/2 cup Monterey Jack cheese on top.

Step 10

Broil tomatoes in the preheated oven until cheese has melted, 2 to 3 minutes.

Step 11

Combine almonds and toasted bread in a food processor; process until finely ground. Add reserved tomato flesh, roasted red peppers, 2 tablespoons olive oil, sherry vinegar, 1 clove garlic, sea salt, and cayenne pepper; process until smooth. Spoon sauce over tomatoes.