I’m always looking for interesting and different dishes. Lately, I have been exploring Spanish cuisine and have discovered that for us gluten and dairy-free folks, it’s nearly perfect. Much of Spanish cooking is gluten-free and dairy-free and, when dairy is used, it’s mostly sheep or goat based, which works very well for me.
I love the flavors of Spanish foods and this stuffed tomato recipe brings many of the flavors I love. The stuffing is made with garlic aioli, hard-boiled eggs, pine nuts, bread crumbs (gluten-free, of course), black olives, and fresh basil. This recipe is so fresh and bursting with flavor.
For the aioli, instead of making it from scratch, and to make this recipe even quicker and easier, I created a quick aioli (well, more of a flavored mayonnaise) using mayonnaise, garlic, salt, and lemon juice. The rest of the ingredients are simply measured and mixed.
I used Campari Tomatoes, which are sweet, flavorful, and the perfect size for this appetizer dish. In the video, I also use grape tomatoes for a small appetizer bite. I prefer the larger tomato and Rich preferred the smaller bite. Pick the one you love the most or make both!
If you really want to make this appetizer more fine-dining, peel the tomatoes before stuffing. I will tell you that the outside texture of the tomatoes will be quite different and you may consider it “slimy.” The texture of the bite really changes when the tomato skin is removed. It liked it, but Rich was not a fan. Here’s how to peel the tomatoes:
Cut a shallow X in the bottom of each tomato. Bring a pot of water to a boil. Carefully, drop in the tomatoes and let boil for 30 seconds. Remove the tomatoes and place them in an ice bath to cool them quickly. When cool enough handle, starting at the X on the bottom, using a paring knife, peel the tomatoes.
discover. cook. enjoy.
Spanish-Inspired Stuffed Tomato Appetizer
- 8 tomatoes, Campari or small vine-rippened tomatoes
- 4 eggs, hard-boiled
- 1/2 cup mayonnaise
- 1 clove garlic
- 1 pinch sea salt, Maldon
- 1 squeeze lemon juice, fresh
- 1/2 cup bread crumbs, gluten-free, of course
- 8 small basil leaves, chiffonade, less if using larger leaves
- 1 tbls pine nuts, toasted
- 2 tbsp black olives, pitted and sliced
- Kosher salt and pepper
Mise en Place
- Gather all your ingredients. Chiffonade the basil and slice the black olives and add to prep bowls. Measure out the bread crumbs.
Hard Boil the Eggs
- Add four large eggs to a small saucepan and fill with cold water. You will want at least 2 inches of water covering the eggs. Put on the stove over high heat. As soon as the eggs come to a boil, turn the heat to low and let simmer for 14 minutes. Remove the eggs from the heat and run under cold water or add to an ice bath. Peel the eggs. Chop the eggs into small pieces and add to a medium-sized mixing bowl. Set aside for now.
Prep the Tomatoes
- Slice the top off of the tomato. Using a small knife, cut around the inside edge of the tomato to loosen up the "guts" and then scoop out gently and discard. Set the "empty" tomato upside down on a paper towel to drain. Continue with the rest of the tomatoes.
Make the Aioli
- Minced the garlic and add to a cutting board. Sprinkle with Maldon Sea Salt. Using the side of your chef's knife, press down on the garlic and salt and moved the knife slowly toward you. Do this a few times until the garlic and salt become a bit of a paste. Add the garlic to a mixing bowl.
- Add the mayonnaise and squeeze of lemon and mix well. Set aside.
Toast the Pine Nuts
- Add the pine nuts to a small skillet over medium-high heat. Allow them to toast until you just start to smell the aroma of pine nuts. Do NOT leave their side until they are toasted. They will burn very quickly if you don't watch them. Remove to a prep bowl.
Make the "Filling"
- In the medium-sized mixing bowl with the chopped eggs, add the aioli and mash together well. Add the breadcrumbs and mix to combine. Add the pine nuts, basil, and olives and mix to combine. The mix will be thick and if you think it is too thick, add a bit of mayonnaise. Season with kosher salt and pepper.
Stuff the Tomatoes
- Stuff each tomato with filling and add to a serving plate. Garnish with basil if desired. Enjoy!
Gluten-Free Dairy-Free Grilled Breaded Zatar Lamb Chops
- 6 lamb chops, or one rack. Costco is a great source.
- 1/2 cup bread crumbs, gluten-free
- 1 tbsp Zatar, dried seasoning
- 1 tbsp Dijon mustard
- Kosher salt and pepper
- Add the Zatar to the bread crumbs and mix to combine.
- Spread the Dijon over both sides of the lamb. Season the lamb with kosher salt and pepper.
- Coat the lamb with the bread crumb mixture.
- Grill on foil for 12-15 minutes, turning once. Alternately, cook in a 400-degree oven for fifteen minutes or until medium rare. Enjoy!