Maschi African Stuffed Tomatoes Recipes

MASCHI (AFRICAN STUFFED TOMATOES)

Steps:

• Combine filling ingredients in large bowl.
• Cut a Slit in 8 large TOMATOES (very firm), halfway across the center.
• Squeeze at the sides to open the slit.
• Scoop out all the flesh from inside of tomatoes with a spoon.
• Refill tomato with beef mixture and close the tomato.
• Melt 2 Tbs. BUTTER and
• 2 Tbs. OIL in a large skillet.
• Saute the tomatoes carefully in the fat, rolling them gently until they become dark red on all sides.
• Remove the tomatoes with the oil and place in a casserole or heavy saucepan.
• Prepare sauce as follows and pour over the tomatoes:
• Combine: 2 6-oz. cans TOMATO PASTE thinned with water add salt, cinnamon and garlic powder.
• Simmer the tomatoes gently over low flame for 10 to 15 minutes until sauce is cooked.
• Remove carefully to a 15-inch round platter.
• Top each with GREEN OLIVES
• If there is more Maschi filling left over after filling the tomatoes place it in a suitable pan and bake it alongside the tomatoes.

STUFFED BAKED TOMATOES

Steps:

• Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.

MOROCCAN STUFFED TOMATOES

Steps:

• Heat the oven to 350 degrees. Brush a baking dish, large enough to hold the tomatoes snugly, with a little olive oil. Arrange the tomatoes in the dish, cut side up, and sprinkle lightly with salt.
• Place a large frying pan over medium-high heat, and add 3 tablespoons olive oil. Heat until shimmering. Add onion and sauté until golden and translucent, about 5 minutes. Add garlic and zucchini, and sauté until the zucchini is just starting to soften, about 2 minutes.
• Remove pan from the heat, and add cilantro, chile flakes, and 2 tablespoons pistachios. Season with salt to taste, mixing well. Divide the filling equally among the tomatoes, mounding the tops.
• Bake for 45 minutes, or until the vegetables are cooked as desired. Garnish with the remaining pistachios. Serve warm or at room temperature.