Stuffed Vine Tomatoes

Mediterranean freshness on your plate! This exceptional recipe combines flavorful stuffed vine tomatoes with one-pot pasta and grilled romaine hearts. Perfect for anyone who loves the flavors of Greek cuisine. Created by organic chef Konrad Geiger, this dish is not only delicious but also visually impressive. Ideal for a light, summery dinner or a special menu.

Ingredients (for four servings):

• 2 x 6 vine tomatoes
• 100 g mini pasta like orzo
• 3 tbsp MANI Extra Virgin Olive Oil, Selection
• 1 tbsp MANI Sundried Tomatoes in Olive Oil, thinly sliced
• 2 tbsp Greek Manouri cheese (or ricotta)
• 4 tbsp spring onions, sliced
• 200 g sour cream
• 1 tbsp fresh basil, coarsely chopped
• 1 tsp MANI Capers
• 2 tbsp MANI Kalamata Olives, pitted, sliced
• 3 medium-sized mushrooms, diced
• salt
• Freshly ground black pepper
• 3 tbsp Balsamic Vinegar
• 4 baby romaine lettuce heads

Instructions:

1. Preheat the oven and grill to 180 °C.
2. Wash the tomatoes, ensuring they remain on the vine. Slice off the tops and set aside the "lids" on the vine. Scoop out the pulp, mix with balsamic vinegar, and set aside.
3. Cook the pasta in salted water until al dente, drain, and reserve some cooking water (do not rinse the pasta).
4. Mix the warm pasta with sundried tomatoes, 2 tbsp oil from the sundried tomatoes, cheese, sour cream, spring onions, basil, capers, olives, and mushrooms. Season with salt and pepper. If the mixture is too firm, thin it with the reserved pasta water.
5. Fill the tomatoes evenly with the mixture, place the lids back on, and bake at 180 °C for 20 minutes.
6. Meanwhile, halve the romaine lettuce lengthwise, brush with the tomato vinegar mixture, and season with salt.
7. Grill the lettuce on high heat, turning every two minutes, until charred but still crisp. Place on a platter, drizzle with olive oil, and serve with the hot tomatoes.

MANI Tip:

This dish pairs perfectly with a fresh white wine or sparkling Greek wine. Give it a try!