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Stuffed Tomatoes

A dish of tomatoes filled with a savory amaranth and salsa mixture, baked and served with yogurt.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Clove and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Stuffed Tomatoes

Oven375°F (190°C)
Time25 to 30 minutes

Ingredients

Directions

Make the amaranth filling

  1. Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring often, until soft, about 3 minutes.

  2. Add amaranth and stir well.

  3. Add stock and bring to a boil over high heat.

  4. Reduce the heat to low, cover and cook, stirring occasionally, until amaranth grain is tender and water is absorbed, about 20 minutes.

  5. Remove pan from heat and stir in butter until melted.

  6. Stir in cilantro, salsa, cinnamon, raisins, pine nuts, salt and pepper.

Stuff and bake

  1. Preheat oven to 375°F (190°C).

  2. Cut a thick slice from the end opposite the stem of each tomato, discard it, scoop out seeds and core with a teaspoon, discard, and arrange shells in a baking dish.

  3. Spoon amaranth mixture into tomato shells.

  4. Bake until tomatoes are soft but still retain their shape, 25 to 30 minutes.

Serve

  1. Serve warm topped with yogurt and cilantro if desired.

Nutrition, whole recipe (rough)

667Calories
26 gProtein
46 gFat
46 gCarbs

Counts 14 of 15 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 14 portions
IngredientPortion assumedkcal
Pine Nut1 oz (28g)191
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Yogurt170g plain Greek100
Grape1/2 cup (76g)62
Onion1 medium (110g)44
Tomato1 medium (123g)22
Soy Sauce1 tbsp (15ml)9
Cinnamon1 tsp ground (2.6g)6
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Cilantro1 tbsp chopped fresh (1g)1
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Amaranthnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clove + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Cinnamon + raisintop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Clove + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Amaranth
Forms the bulk of the filling and absorbs the stock as it cooks into a tender, porridge-like texture.
Tomatoes
Act as edible shells that soften in the oven while holding their shape around the filling.
Golden raisins
Add pockets of sweetness that contrast with the savory onion and salsa.
Pine nuts
Add rich, buttery flavor and a crunchy texture when toasted.
Salsa
Adds acidity, heat and savory depth to the filling.

The step that matters

Cooking the amaranth until the water is absorbed. Amaranth must be simmered covered on low until tender and the liquid is gone. If it is left wet, the filling stays soggy and can make the tomatoes release excess water while baking.

Swap the raisin

How well each one fits the dish's main ingredients (onion, clove, garlic, amaranth, butter, parsley, cinnamon):

  1. Lemonfits better
  2. Limefits better
  3. Avocadofits better
  4. Raisinthe original

Fit is the average pairing score against onion, clove, garlic, amaranth, butter, parsley, cinnamon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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