Hello What Jew Wanna eat readers and happy early Passover!
My name is Samantha and I blog over at The Little Ferraro Kitchen. I love cooking and cultures and being that I grew up in New York, Hawaii and now living in So cal, I try and make a lot of the things reflecting my diverse background.
I am so excited to post on Amy’s blog! I fell in love with her blog name when a few of us did a Rosh Hashanah blog party and I just knew we would hit it off 🙂
And now all this week some of our bloggy friends will be sharing Passover recipes that are perfect for any Seder!
So today, I have Matzo and Herbed stuffed tomatoes. If you know me, you know I have a thing for tomatoes. I am in love with the organic smell and probably eat a tomato with every meal. Yes..seriously. I wanted to play off of Julia Child’s Tomatoes Provencal and thought instead of breadcrumbs, why not substitute matzo? Genius, right? 🙂
Well it came out wonderful! I stuffed vine tomatoes with a combination of matzo, garlic, Herbes de provence and a little freshly grated Parmesan cheese (of course if you want to keep it Parve you can omit this). The tomatoes blistered and the topping began to brown…it was pretty delicious. I enjoyed the rest of my tomatoes with simple scrambled eggs the next morning and it was the perfect a la-fancy brunch.
Matzo and Herbed Stuffed Tomatoes
Ingredients
- Ingredients:
- 3 to matoes cut in half and seeds and juice removed
- 2 matzo ground well to resemble crumbs (In food processor if possible)
- 1 Tb water
- 1 Tb Herbes de Provence
- 1 garlic clove chopped
- 1/4 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for drizzling
- Parsley for garnish
Instructions
- Sprinkle salt onto tomato halves. Drizzle a shallow baking sheet with olive oil and place tomatoes atop.
- In a bowl, add ground Matzo and 1 Tb of water to moisten. Stir to incorporate.
- To matzo, add herbes de provence, Parmesan cheese, garlic and salt and pepper. Mix well.
- Stuff each tomato with matzo mixture, gently pressing down on the topping to get the filling into the tomato cups.
- Place on roasting dish and drizzle with additional olive oil on top. Bake at 400 degrees Fahrenheit for 15 minutes or until tomatoes begin to blisger and topping begins to brown.
- When done, allow to cool and garnish with fresh parsley.
Please check back with us throughout the week and we will be sharing more delicious Passover recipes!
Chag Sameach!
Love how these come out, It’s a great idea for the seder, I’m sure it’ll be a hit.
Aren’t they pretty?!
These look absolutely beautiful!!! I’ve definitely used farfel to stuff veggies before, but they’ve never turned out so lovely looking. Going to try this for sure!
Think it’s ok to prep these in the morning and just have them sit out most of the day before baking them right before the seder?
Yeah I think so! Just keep refrigerated.
Have to tell you I love these. Have been making them for years from your recipe and they’re one of my favorite Passover foods.
So glad! It’s a winner.