Stuffed Tomatoes with Cashew Cream Sauce
Bring fine dining right to your dinner table with these Stuffed Tomatoes with Cashew Cream Sauce. This aromatic dish is packed with nutrients and offers you a classy spin on a traditional dish. Large tomatoes filled with fresh herbs, brown rice, and drizzled in a homemade garlic cashew cream. A serving of microgreens rounds out the dish perfectly.
Being a self-proclaimed foodie means that I am in love with trying out new things and adding charm to my meals. The best part is you don't have to have any special skills in the kitchen to make these Stuffed Tomatoes with Rice! I played around with this recipe until I got it just right so that I could share it with you, and you could make it too. I am so pleased with the results, and I am sure you will be too.
When you look at this dish, you see that it's gorgeous! It has bright, vibrant colors, textures, and flavors throughout. It's fancy enough to serve to your friends when you are hosting a dinner party. But it's also perfect to go with grilled burgers or chicken at your next barbecue. There really isn't a wrong way to serve it. When I am in the mood for a vegetarian meal, I will serve my Oven Roasted Cauliflower Steak with these stuffed tomatoes, and it's insanely good. Or when I have a craving for seafood, then I make my Sea Scallops and Spinach Saute to go with the tomatoes.
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WHAT DO I NEED TO MAKE STUFFED TOMATOES WITH CASHEW CREAM SAUCE?
I am super excited to be sharing this recipe for stuffed tomatoes with rice with you. As you will see, it's loaded with nutrients. Let's peek at what you need to get started:
- Large Tomatoes
- Brown Rice
- Shallots
- Fresh Oregano Leaves
- Fresh Basil Leaves
- Salt
- Ground pepper
Garlic Cashew Cream
- Raw Cashews
- Lemon Juice
- Salt
- Lemon Zest
- Garlic
To Serve:
- Loosely packed microgreens
Kitchen Tools Needed:
- Mixing Bowls
- Blender
- Saucepan
- Baking Dish
- Kitchen Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Lemon Zester
HOW DO I MAKE STUFFED TOMATOES WITH CASHEW CREAM SAUCE?
STEP 1: PREPARE THE CASHEW CREAM SAUCE
Soak cashews in hot water for at least 2 hours, or overnight in cold water (in the fridge). Drain cashews. In a blender, combine cashews with ½ cup cold water, lemon juice, and salt. Blend on high for 2-3 minutes until smooth and creamy. Add lemon zest and garlic cloves. Blend for another minute until desired texture is reached. Cover and set in fridge until ready to serve.
STEP 2: PREPARE THE RICE AND HOLLOW TOMATOES
Preheat oven to 350 degrees. Cook brown rice with 1 ½ cup water in a medium saucepan over med-low heat until all liquid is absorbed* about 15 minutes. While rice is cooking, hollow out tomatoes by making a conical cut at the stem, then scooping out the seeds and some of the pulp with a spoon. Save the pulp to use for a pasta or pizza sauce.
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STEP 3: FILL THE TOMATOES, BAKE, AND ENJOY!
Place tomatoes in a large baking dish. Mince shallot and chop basil and oregano. Combine rice with minced shallot, basil, oregano, salt, and pepper. Toss thoroughly. Scoop mixture into tomatoes until just full. Cover with foil. Bake covered for 20 minutes. Uncover and bake for additional 15 minutes, until soft and juicy. Serve on microgreens with garlic cashew cream on top.
WHAT ARE MICROGREENS?
Microgreens are increasingly popular greens that are added to many dishes to give you lots of nutrition, flavor, and color to your food. They are essential vegetable greens, but they are very small in size. They are considered to be plants that are still babies.
You can pick them up at your local grocery store or even grow them yourself indoors or outdoors. They are versatile and hearty plants that go with many dishes.
They are packed with potassium, zinc, and iron as well as having lots of antioxidants too.
HOW DO YOU STORE LEFTOVER STUFFED TOMATOES?
Let the stuffed tomatoes with rice cool down all the way after they are done cooking. Once they are cooled, place them in a container that's airtight and put them in the fridge for up to 3 days. Don't add the microgreens until right before you are ready to serve. Place the tomatoes on a microwave-safe plate and warm them up for 30 seconds - 1 minute or until hot. Additionally, they can be warmed in the oven as well at 350 degrees for 10 minutes or so until hot all the way through.
SO TELL ME…
Did you grow up eating stuffed tomatoes? Do you eat microgreens often? What will you serve with these stuffed tomatoes with rice?
Thank you so much for stopping by. As always, I would love to hear your thoughts in the comments section below. Have a great week!
Ingredients
- 6 large tomatoes
- 1 cup brown rice
- ¾ cup shallots minced (or sweet Vidalia onion)
- 1 ½ tablespoon fresh oregano leaves
- 3 tablespoon fresh basil leaves
- ½ teaspoon salt
- ½ teaspoon ground pepper
Garlic Cashew Cream:
- 1 cup raw cashews
- 2 tablespoon lemon juice
- ½ teaspoon salt
- 2 teaspoon lemon zest
- 3 cloves garlic
To serve:
- 2 cups loosely packed microgreens
Instructions
For cashew cream:
- Soak cashews in hot water for at least 2 hours, or overnight in cold water (in the fridge).
- Drain cashews. In a blender, combine cashews with ½ cup cold water, lemon juice, and salt.
- Blend on high for 2-3 minutes until smooth and creamy.
- Add lemon zest and garlic cloves. Blend for another minute until desired texture is reached.
- Cover and set in fridge until ready to serve.
For tomatoes:
- Preheat oven to 350 degrees.
- Cook brown rice with 1 ½ cup water in a medium saucepan over med-low heat until all liquid is absorbed* about 15 minutes.
- While rice is cooking, hollow out tomatoes by making a conical cut at the stem, then scooping out the seeds and some of the pulp with a spoon. Save the pulp to use for a pasta or pizza sauce.
- Place tomatoes in a large baking dish.
- Mince shallot and chop basil and oregano.
- Combine rice with minced shallot, basil, oregano, salt, and pepper. Toss thoroughly.
- Scoop mixture into tomatoes until just full. Cover with foil.
- Bake covered for 20 minutes. Uncover and bake for additional 15 minutes, until soft and juicy.
- Serve on microgreens with garlic cashew cream on top.
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