experiencelifemag.com Print › | Back › Stuffed Jersey Tomato With Arugula, Asparagus and Herb Risotto Makes six servings Presented by Conscious Cuisine September 2008 Tomatoes 6 large yellow beefsteak tomatoes Risotto 1/2 tsp. extra-virgin olive oil 2 tbs. minced shallots 1 tsp. minced garlic 1 1/2 cups Arborio rice 1/2 cup dry white wine 5–6 cups no-sodium vegetable stock, heated to a simmer 1/2 cup asparagus, cut on an angle 1/2 cup white asparagus, cut on an angle 1/4 cup chopped fresh herbs, basil, parley and oregano 1/4 cup grated Parmesan cheese 1/4 tsp. sea salt 1/8 tsp. ground white pepper Tomato Broth 1 large shallot, finely chopped 1 clove garlic, minced Salt and freshly ground black pepper to taste 4 plum tomatoes, peeled, seeded and chopped (canned is fine) 1 tbs. chopped fresh tarragon 1/4 cup dry white wine 1/2 cup vegetable stock Garnish 1 cup baby arugula packed For the tomatoes: Heat a large stockpot with water and bring to a boil. Cut an X in the bottom of each tomato. Fill a large bowl with ice water. Blanch the tomatoes for 30 seconds. Remove from the boiling water and place in ice water. Carefully peel each blanched tomato. Slice 1/2 inch top off of each tomato and reserve for plating. Using a melon baler, carefully scoop the inside of the tomato and remove center and seeds of each tomato; reserve for later use. Line a baking sheet with a baking rack and rest the tomatoes cut-side-down on the rack to drain.  For the risotto: In a large saucepan, heat the olive oil over medium heat. Add the minced shallots and garlic and cook for two to three minutes, until softened. Stir in rice and cook one minute, stirring continuously to coat rice kernels with oil. Add wine and bring to boil, stirring until most of wine is absorbed. Add 1/2-cup stock, stir well and reduce heat to low, maintaining a slow simmer. When most of liquid is absorbed, stir in another 1/2-cup hot stock at a time. Continue to add 5 cups stock, about 15 to 18 minutes until al dente. Once al dente and still amply moist with liquid, stir in asparagus pieces and cook one additional minute. Remove pan from heat and stir in herbs, cheese, salt and pepper. For the tomato broth: In a medium saucepan, heat the olive oil over medium-high heat. Add the shallot, garlic, salt and pepper and sauté until the shallot is softened and beginning to brown, about five minutes. Add the tomatoes and the tarragon and continue to cook until the tomatoes begin to give off some of their juice, about five minutes. Add the wine and cook, uncovered, over medium-high heat until reduced by half, about seven minutes. Add the stock, reduce the heat to low, and let simmer about five minutes. Place the sauce in blender and purée until smooth. Strain through a fine mesh strainer.  To serve: Preheat oven to 350 degrees F. Carefully put 1/2-cup of risotto in each tomato. Place on baking sheet. Heat tomatoes for two to three minutes. Ladle 1/4 cup of tomato broth onto large shallow bowls. Place one tomato in the center of each serving plate dish. Generously top with baby arugula. Place the tomato lid on angle on the tomato. Per serving: Calories 330; Protein 10 g; Total Fat 2.5 g; Saturated Fat 1 g; C arbohydrates 62 g; Dietary Fiber 4 g; Cholesterol 5 mg; Sodium 540 mg

Stuffed Jersey Tomato With Arugula, Asparagus and Herb Risotto

Makes six servings

Tomatoes

• 6 large yellow beefsteak tomatoes

Risotto

• 1/2 tsp. extra-virgin olive oil
• 2 tbs. minced shallots
• 1 tsp. minced garlic
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 5–6 cups no-sodium vegetable stock, heated to a simmer
• 1/2 cup asparagus, cut on an angle
• 1/2 cup white asparagus, cut on an angle
• 1/4 cup chopped fresh herbs, basil, parley and oregano
• 1/4 cup grated Parmesan cheese
• 1/4 tsp. sea salt
• 1/8 tsp. ground white pepper

Tomato Broth

• 1 large shallot, finely chopped
• 1 clove garlic, minced
• Salt and freshly ground black pepper to taste
• 4 plum tomatoes, peeled, seeded and chopped (canned is fine)
• 1 tbs. chopped fresh tarragon
• 1/4 cup dry white wine
• 1/2 cup vegetable stock

Garnish

• 1 cup baby arugula packed

For the tomatoes: Heat a large stockpot with water and bring to a boil. Cut an X in the bottom of each tomato. Fill a large bowl with ice water. Blanch the tomatoes for 30 seconds. Remove from the boiling water and place in ice water. Carefully peel each blanched tomato. Slice 1/2 inch top off of each tomato and reserve for plating. Using a melon baler, carefully scoop the inside of the tomato and remove center and seeds of each tomato; reserve for later use. Line a baking sheet with a baking rack and rest the tomatoes cut-side-down on the rack to drain. 

For the risotto: In a large saucepan, heat the olive oil over medium heat. Add the minced shallots and garlic and cook for two to three minutes, until softened. Stir in rice and cook one minute, stirring continuously to coat rice kernels with oil. Add wine and bring to boil, stirring until most of wine is absorbed.

Add 1/2-cup stock, stir well and reduce heat to low, maintaining a slow simmer. When most of liquid is absorbed, stir in another 1/2-cup hot stock at a time. Continue to add 5 cups stock, about 15 to 18 minutes until al dente. Once al dente and still amply moist with liquid, stir in asparagus pieces and cook one additional minute. Remove pan from heat and stir in herbs, cheese, salt and pepper.

For the tomato broth: In a medium saucepan, heat the olive oil over medium-high heat. Add the shallot, garlic, salt and pepper and sauté until the shallot is softened and beginning to brown, about five minutes.

Add the tomatoes and the tarragon and continue to cook until the tomatoes begin to give off some of their juice, about five minutes. Add the wine and cook, uncovered, over medium-high heat until reduced by half, about seven minutes. Add the stock, reduce the heat to low, and let simmer about five minutes. Place the sauce in blender and purée until smooth. Strain through a fine mesh strainer. 

To serve: Preheat oven to 350 degrees F. Carefully put 1/2-cup of risotto in each tomato. Place on baking sheet. Heat tomatoes for two to three minutes. Ladle 1/4 cup of tomato broth onto large shallow bowls. Place one tomato in the center of each serving plate dish. Generously top with baby arugula. Place the tomato lid on angle on the tomato.

Per serving:
Calories 330; Protein 10 g; Total Fat 2.5 g; Saturated Fat 1 g; C arbohydrates 62 g; Dietary Fiber 4 g; Cholesterol 5 mg; Sodium 540 mg

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