Just a little healthy fun for a starter or a lunch or a small dinner(what we all need now, after all). January is a light month in this household, as well as everywhere else, I presume. We all struggle to get rid of the cookies around the hips.

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Stuffed tomato with a sombreroni hat.

No quantities are given.

  •  some firm tomatoes, one per person
  • Chop an onion
  • clean and slice a handful of mushrooms
  • Wash and dry fresh spinach leaves(or frozen ones)
  • A quarter of conserved lemon
  • Green salad leaves of your choice
  • Natural yogurt
  • Salt and pepper
  • Parsley
  • olive oil
  • parma ham/Serrano ham
  1.  Set the oven to grill, leave the door slightly open.
  2. Clean the tomatoes and cut the top off to scoop out the flesh with a melon ball scoop. Leave upside down to drain.
  3. Sauté the chopped onion until translucent, add the mushrooms, diced lemon conserve and lastly the spinach leaves.  Cook until the leaves are just wilted.
  4. Chop the scooped out tomato flesh and add to the mixture.
  5. Slightly mix one tablespoon of yogurt through the sautéed vegetables, add some chopped parsley and season to taste.
  6. In the meantime, cook the sombreroni(or other pasta) in quickly boiling, salted water, until JUST al dente. They still need some bite and firmness to retain their shape. Drain the sombreroni in cold water to stop the cooking process.
  7. Fill the tomatoes with the prepared stuffing and top with a strip of parma ham.
  8. Grill until the ham is nicely browned and crisp.
  9. Top with a sombreroni hat, which is just for fun and can be left out.
  10. Serve on a bed of greens of your choice and drizzle with olive oil.

This is an entry for WHB, hosted by Kalyn at Kalyn’s kitchen.

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22 thoughts on “Stuffed tomato with a sombreroni hat.”

  1. What a delicious sounding light dish! I love the idea of filling the tomatoes with a mixture of delicious veggies. I haven’t ever seen sombreroni pasta here, but the little hat is just adorable on this!

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  4. I love the colorful pasta hats.

    We’re always looking for new pasta – the kids would LOVE these. I’m going to see if I can find some.

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  11. The hat almost looks like it is made of blown glass. I’ve never seen or heard of such pasta. They are highly amusing, especially when combined with the tomatoes, which sound lovely. Wonderfully staged photo!

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  13. I’m sorry about that. Whenever I’m on a wordpress site, my husband’s name is automatically posted, unless I remember to change it first. Which as you can I usually forget to do. 🙂

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  14. oooh you stop it right now! thats too cute and looks so delicious. why do i not make stuffed tomatoes, i’m ashamed after seeing this masterpiece! love the parsley leaf in his hat…

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  19. hello ronnel, i always make stuffed tomatoes but i never reached this level yet of deliciousness and cuteness so far…where did you find those “sombreritos”… they really crown beautiful this tomato recipe..

    btw, what a coincidence i also just posted a tomato recipe..but between the two of us..i prefer yours ..kisses

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  20. What a cute tomato! I remember seeing dried sombreroni in Venice, and thinking that they would be too pretty to cook up and eat. How wrong I was 🙂

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  21. Pingback: Sombreros gastronómicos | Blanca del Piñal, Sombrerera

  22. I just bought some sombreroni in Italy over the summer and cooked it up last night. Now I must find some more to try this recipe.

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