Alex Guarnaschelli's Herby Stuffed Tomatoes _ The Kitchen _ Food Network

"WEBVTTKind: captionsLanguage: enwe're making a stuffed tomato no mozzarella we're gonna put some parm in there later sonny would you help me build this herbalicious stuffing we're gonna put spinach and arugula chopped up inside the stuffing and i'm just gonna show you i'm just gonna hollow out the tomato you've gotta kind of go in there and detach that inner part if you really want to get the tomato right and then just hollow it out just scoop the insides out into the bowl chef you said just the spinach and the arugula or do you want me to hit okay i'm just scooping this out um alex i'm so excited for this dish i love stuffed tomatoes by the way i love how hungry you are katie i just want to say that when i go home and cook for my daughter she stands there like a cat looking at a bowl of cream across the room i think katie wants to say she's eating for two yeah let me just stop you on that katie because i actually think you're eating for three cause you already ate for two years it's just so healthy and you work out so much no one knows so just start saying you're eating for three now because oh no then people think i'm having twins jeffrey and jeff are just sitting there like this looks lovely and you're like i can't like i love stuffed tomatoes and i see chickpeas over there so i've never had that and i'm pumped i just want you to know yeah i've i've never had that ear i feel like i've only had like rice and stuff you know also a great way what you're doing is you're also using tomatoes that are technically out of season but this is a great way to treat them yeah so they just putting honey on yeah oh well so like that to go with the tart of the tomato yeah but the thing is color stuffed vegetables i feel like we put all the flavor in the stuffing we don't give any attention to the actual vessel we're stuffing in so i just put salt over and honey i'm to bake these in the oven for about five six minutes at 3.75 just to get them all juicy and good that's the vessel we're gonna eat that how far down do you want these chop further no no that looks perfect yeah all right all right i'm gonna put these in the oven let's bring out what they look like the point of roasting them here is just to get some of that water out and just kind of get them nice and tender sort of give up right yeah they get they do jeffrey they they give in they give and so with that now we start to build the filling which again to kind of bolster the idea of the basil i'm gonna just cook some scallions to give it like a little bit more of an herby note um instead of onions i wanted to go with an herby form of onion um some cumin could you pick some basil for me yes all of that some ground cumin basil is the hardest to grow for me it is yeah yeah sorry to cut you off i just feel like when it comes to time we're cooking all the herbs i mean we're i grow them outside and i can never get my basil right it just starts to go to flower really fast okay you know what's funny about that is i grow basil and i want it to go to flower same here cause it's it's beautiful i mean it turns into a plant but then you can't eat it it's just amazing it becomes so light goes oh i love the flowering basil did you put garlic in there no i put a little bit of ground ginger actually i like a little bit of ginger with tomato i think that kind of also kind of tells the basil to behave so we've got the cumin scallions and a little bit of ginger which i love and then i don't like to waste oh that's gold so i'm gonna just put that in there and as this cooks just crush these little cores of tomato you can also chop them if you want i kind of like them a little bit big i just hate to waste any of that this is nose-to-tail cooking with basil and tomatoes okay yeah now the other thing i love is to add a little bit of just a splash of something to make sure it's kind of bright i cannot make a whole plate of food without putting vinegar or lemon you need a little balance i even put vinegar in my apple pie filling no i just asked a splash of apple cider vinegar in apple pie filling interesting is so good so the basil the other thing about basil is when to add it i think it it really doesn't it takes to a tiny bit of heat but it really doesn't need a lot and so i'm gonna just literally add this at the last minute the the arugula and and spinach that are expertly chopped oh right cause i'm not an expert i'm a home cook baby i know but an expert home cook and some chickpeas because if you really want to think about it this is um it could be a side dish it's really cute could be a little lunch it could be something you could just have them in the fridge for snacking but it also is just to me it could be a vegetarian entree for sure oh she said it i knew you were building up to it girlfriend did you feel it did you feel it pulsating in the air is it okay and then literally we just stuff okay if you will help me so you could throw you could throw in some beautiful poached shrimp in there too if you wanted to i love you jeffrey well oh i love what you're doing we add a little bit of basil to start because that's kind of the star of the show here this is our herbalicious moment with basil and also i'd like it to be kind of poking over the top and that way when we start to stuff it right at the last minute we're gonna add the rest of this basil and just tear it with your hands because chopping it with a knife and everything else you just literally bruise it it gets browned it gets grumpy and discolored and here we go put a tomato chunk into each tomato yeah put the tomato back in it's like oh is it a crevasse i don't know i wanted to be fancy i'm with an iron chef and then you see you can just press you really want to press and stuff and make sure all this goes in here i love that you're eating it as see that's the sign of something that you're going to make and you're going to want to eat is when as you're cooking it that is delicious a little bit more and then why are you even cooking it girl mm-hmm well you could you really could just stop right here do you put the tops on is that what they're doing a little bit afterwards oh see i get excited about it you should have some like oh something sausage in there yeah well that's you know that's where i would have gone yeah you could you could put spicy pork sausage in here you could put ground ponds you could put ground beef it's very versatile this recipe very versatile so this was in the oven at 375 degrees for 12 to 15 minutes the second time right the second time right so you've got the oven at 375 and the whole thing takes oh baby takes about 20 minutes gorge and it really molds down as it bakes and then a little parm if you wanted to be vegan you could skip the cheese some of that no you can get some of that uh vegan cheese oh it's out there it's good i've actually had it and then even though it's really just for show that the hat which kind of finishes it excuse my hand so you can put them on oh that's so adorable yes come on you want to give me a few basil leaves let's basil it up maybe that that basil flower you were speaking of you could stick right on top there i love when the basil flowers i love the seeds and the taste of the flowers i use all of these are great yeah i think it's really delicious all right jeffrey i'm coming in i'm scared of your critique i'm gonna i'm gonna put some egg i'm gonna be like cheesy hold on it needs a little more herb whoa whoa it's a little more soft olive oil maybe on top of that olive oil right there out of that it needs a little cheese that's a katy model hold on more cheese it does you gotta go back to the olive oil and then the salt and then more basil he just keeps going he lives on those babies too i want a hat all right and then for you even though i've used my hands the whole way beautiful look at the black plate you chose too even even better i'm very mediterranean this is very elegant this is right up my alley that is beautiful am i supposed to try it dig in what about our brother yes excuse me well no you take the first bite buddy you guys can even use a basil leaf to cover where the tomato stem was to kind of mimic see that how beautiful that is the leaf of where the tomato was the vine dude once it came down you're too busy alex that's so good crazy you know the tomato just still has some weight to it it still remains in a tomato versus a sauce which is hard to do i love how juicy this is i love the way you cut into it i love when things are stuffed because i think people love a surprise jeffrey how good is that you could totally pre-make this it's a complete taste and what i mean by that is that it's it is you don't taste one thing you taste the the marriage of everything and it's so luxurious the mouth feel is so different than all of them added up when they're raw as well the ginger is such a great surprise and you use the basil like vermouth and a martini just enough this is delicious youwe're making a stuffed tomato no mozzarella we're gonna put some parm in there later sonny would you help me build this herbalicious stuffing we're gonna put spinach and arugula chopped up inside the stuffing and i'm just gonna show you i'm just gonna hollow out the tomato you've gotta kind of go in there and detach that inner part if you really want to get the tomato right and then just hollow it out just scoop the insides out into the bowl chef you said just the spinach and the arugula or do you want me to hit okay i'm just scooping this out um alex i'm so excited for this dish i love stuffed tomatoes by the way i love how hungry you are katie i just want to say that when i go home and cook for my daughter she stands there like a cat looking at a bowl of cream across the room i think katie wants to say she's eating for two yeah let me just stop you on that katie because i actually think you're eating for three cause you already ate for two years it's just so healthy and you work out so much no one knows so just start saying you're eating for three now because oh no then people think i'm having twins jeffrey and jeff are just sitting there like this looks lovely and you're like i can't like i love stuffed tomatoes and i see chickpeas over there so i've never had that and i'm pumped i just want you to know yeah i've i've never had that ear i feel like i've only had like rice and stuff you know also a great way what you're doing is you're also using tomatoes that are technically out of season but this is a great way to treat them yeah so they just putting honey on yeah oh well so like that to go with the tart of the tomato yeah but the thing is color stuffed vegetables i feel like we put all the flavor in the stuffing we don't give any attention to the actual vessel we're stuffing in so i just put salt over and honey i'm to bake these in the oven for about five six minutes at 3.75 just to get them all juicy and good that's the vessel we're gonna eat that how far down do you want these chop further no no that looks perfect yeah all right all right i'm gonna put these in the oven let's bring out what they look like the point of roasting them here is just to get some of that water out and just kind of get them nice and tender sort of give up right yeah they get they do jeffrey they they give in they give and so with that now we start to build the filling which again to kind of bolster the idea of the basil i'm gonna just cook some scallions to give it like a little bit more of an herby note um instead of onions i wanted to go with an herby form of onion um some cumin could you pick some basil for me yes all of that some ground cumin basil is the hardest to grow for me it is yeah yeah sorry to cut you off i just feel like when it comes to time we're cooking all the herbs i mean we're i grow them outside and i can never get my basil right it just starts to go to flower really fast okay you know what's funny about that is i grow basil and i want it to go to flower same here cause it's it's beautiful i mean it turns into a plant but then you can't eat it it's just amazing it becomes so light goes oh i love the flowering basil did you put garlic in there no i put a little bit of ground ginger actually i like a little bit of ginger with tomato i think that kind of also kind of tells the basil to behave so we've got the cumin scallions and a little bit of ginger which i love and then i don't like to waste oh that's gold so i'm gonna just put that in there and as this cooks just crush these little cores of tomato you can also chop them if you want i kind of like them a little bit big i just hate to waste any of that this is nose-to-tail cooking with basil and tomatoes okay yeah now the other thing i love is to add a little bit of just a splash of something to make sure it's kind of bright i cannot make a whole plate of food without putting vinegar or lemon you need a little balance i even put vinegar in my apple pie filling no i just asked a splash of apple cider vinegar in apple pie filling interesting is so good so the basil the other thing about basil is when to add it i think it it really doesn't it takes to a tiny bit of heat but it really doesn't need a lot and so i'm gonna just literally add this at the last minute the the arugula and and spinach that are expertly chopped oh right cause i'm not an expert i'm a home cook baby i know but an expert home cook and some chickpeas because if you really want to think about it this is um it could be a side dish it's really cute could be a little lunch it could be something you could just have them in the fridge for snacking but it also is just to me it could be a vegetarian entree for sure oh she said it i knew you were building up to it girlfriend did you feel it did you feel it pulsating in the air is it okay and then literally we just stuff okay if you will help me so you could throw you could throw in some beautiful poached shrimp in there too if you wanted to i love you jeffrey well oh i love what you're doing we add a little bit of basil to start because that's kind of the star of the show here this is our herbalicious moment with basil and also i'd like it to be kind of poking over the top and that way when we start to stuff it right at the last minute we're gonna add the rest of this basil and just tear it with your hands because chopping it with a knife and everything else you just literally bruise it it gets browned it gets grumpy and discolored and here we go put a tomato chunk into each tomato yeah put the tomato back in it's like oh is it a crevasse i don't know i wanted to be fancy i'm with an iron chef and then you see you can just press you really want to press and stuff and make sure all this goes in here i love that you're eating it as see that's the sign of something that you're going to make and you're going to want to eat is when as you're cooking it that is delicious a little bit more and then why are you even cooking it girl mm-hmm well you could you really could just stop right here do you put the tops on is that what they're doing a little bit afterwards oh see i get excited about it you should have some like oh something sausage in there yeah well that's you know that's where i would have gone yeah you could you could put spicy pork sausage in here you could put ground ponds you could put ground beef it's very versatile this recipe very versatile so this was in the oven at 375 degrees for 12 to 15 minutes the second time right the second time right so you've got the oven at 375 and the whole thing takes oh baby takes about 20 minutes gorge and it really molds down as it bakes and then a little parm if you wanted to be vegan you could skip the cheese some of that no you can get some of that uh vegan cheese oh it's out there it's good i've actually had it and then even though it's really just for show that the hat which kind of finishes it excuse my hand so you can put them on oh that's so adorable yes come on you want to give me a few basil leaves let's basil it up maybe that that basil flower you were speaking of you could stick right on top there i love when the basil flowers i love the seeds and the taste of the flowers i use all of these are great yeah i think it's really delicious all right jeffrey i'm coming in i'm scared of your critique i'm gonna i'm gonna put some egg i'm gonna be like cheesy hold on it needs a little more herb whoa whoa it's a little more soft olive oil maybe on top of that olive oil right there out of that it needs a little cheese that's a katy model hold on more cheese it does you gotta go back to the olive oil and then the salt and then more basil he just keeps going he lives on those babies too i want a hat all right and then for you even though i've used my hands the whole way beautiful look at the black plate you chose too even even better i'm very mediterranean this is very elegant this is right up my alley that is beautiful am i supposed to try it dig in what about our brother yes excuse me well no you take the first bite buddy you guys can even use a basil leaf to cover where the tomato stem was to kind of mimic see that how beautiful that is the leaf of where the tomato was the vine dude once it came down you're too busy alex that's so good crazy you know the tomato just still has some weight to it it still remains in a tomato versus a sauce which is hard to do i love how juicy this is i love the way you cut into it i love when things are stuffed because i think people love a surprise jeffrey how good is that you could totally pre-make this it's a complete taste and what i mean by that is that it's it is you don't taste one thing you taste the the marriage of everything and it's so luxurious the mouth feel is so different than all of them added up when they're raw as well the ginger is such a great surprise and you use the basil like vermouth and a martini just enough this is delicious you\n"