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Ingredients

6 large beefsteak tomatoes 1 tablespoon olive oil 1 pinch salt and ground black pepper to taste 1 cup kasha (roasted buckwheat groats) 2 eggs, lightly beaten 1 tablespoon olive oil ½ large red onion, diced 1 teaspoon minced garlic 2 cups vegetable broth 2 ears fresh corn, kernels cut off 1 tablespoon chili powder, or more to taste 1 tablespoon ground cumin, or more to taste 1 cup shredded Monterey Jack cheese, divided ¼ cup toasted almonds 1 slice sandwich bread, toasted 1 (12 ounce) jar roasted red peppers 2 tablespoons extra-virgin olive oil 1 ½ tablespoons sherry vinegar 1 large clove garlic, minced ½ teaspoon sea salt ¼ teaspoon cayenne pepper

Nutrition Info

413.8 calories carbohydrate: 44.3 g cholesterol: 71.3 mg fat: 21.7 g fiber: 8.1 g protein: 15.4 g saturatedFat: 6 g servingSize: - sodium: 712.3 mg sugar: 9.7 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F (200 degrees C).
Cut tops off tomatoes and scoop out the core and flesh with a spoon, being careful not to puncture the skin. Reserve 1/2 cup of tomato flesh in a bowl.
Brush tomatoes with 1 tablespoon olive oil, season with salt and pepper. Arrange tomatoes on a baking sheet.
Bake in the preheated oven until softened, about 6 minutes. Pour out any juices that collected in the tomatoes.
Mix kasha and eggs together in a bowl.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and 1 clove garlic, cook and stir until onion is translucent, about 5 minutes. Pour in kasha mixture, cook over medium-high heat, stirring constantly, until kernels separate and look dry, 1 to 2 minutes.
Pour vegetable broth into the skillet. Reduce heat, cover and cook until kasha is tender and broth is absorbed, 7 to 10 minutes. Stir in corn, chili powder, cumin, salt, and pepper. Remove from heat and stir in about 1/2 cup Monterey Jack cheese.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Spoon kasha mixture into the tomatoes. Sprinkle remaining 1/2 cup Monterey Jack cheese on top.
Broil tomatoes in the preheated oven until cheese has melted, 2 to 3 minutes.
Combine almonds and toasted bread in a food processor, process until finely ground. Add reserved tomato flesh, roasted red peppers, 2 tablespoons olive oil, sherry vinegar, 1 clove garlic, sea salt, and cayenne pepper, process until smooth. Spoon sauce over tomatoes.

6 stuffed tomatoes

Tomatoes stuffed with kasha and corn, topped with a delicious Romesco sauce. I guarantee you won't miss the meat in this dish! Garnish with cilantro.