Tuesday, July 24, 2007

Oven-Roasted Tomato Stuffed with Truffles, Portabella & Pignoli’s

Serves 4


4 Plum Tomatoes
4 Bay Leaves, crushed
4 Sprigs Thyme
1 Teaspoon Coarse Salt
Olive Oil, to coat

1 Package Portabella Mushrooms, finely chopped
1 Preserved Black Truffle, finely chopped
1/8 Teaspoon White Truffle Oil
1 Tablespoon Butter
2 Tablespoons Dry White Wine
½ Cup Pignoli Nuts


  1. Monder the tomatoes: Bring water to a boil (enough to cover the tomatoes). De-stem the tomatoes and on the opposite side make an “X” with a paring knife. Drop the tomatoes in the water for no more than 90 seconds. Take the tomatoes out with a slotted spoon and shock in an ice-bath. Peel off the skin, slice in half horizontally, remove the seeds.
  2. Preheat the oven to 200 degrees Fahrenheit. On a baking sheet with parchment, place the tomato halves in a row. Sprinkle the crushed bay leaves, thyme leaves, thyme stems, salt and coat with olive oil. Bake for 1-2 hours.
  3. Rinse the mushrooms and finely chop. Chop truffle. Heat butter in a skillet and add the mushrooms and truffle. Saute for 2 minutes. Add salt. Saute for another minute and add white wine. Cover with parchment. Keep heat on medium-low for another 2 minutes or until all the liquid has evaporated. Add truffle oil, reserve and keep warm.
  4. Toast the pignoli nuts in the same skillet until lightly browned. Add to mushroom mixture.
  5. When the tomatoes are done, remove the bay leaves and thyme stems. Stuff tomatoes with mushroom mixture and serve with a protein.

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