fire roasted tomatoes

Warming spices combined with ground lamb and ultimately stuffed in eggplant creates a mouthwatering meal with robust flavors!

Middle Eastern Lamb Stuffed Eggplant

Eggplants,

Extra Virgin Olive Oil (Enough to brush on the eggplant halves.)

Salt and Pepper,

tbsp. Extra Virgin Olive Oil

Yellow Onion,

Garlic,

lb. Ground Lamb

Ground Cardamom

Ground Allspice

Nutmeg

Cinnamon

Pepper

Fresh Ground Black Pepper

Fire Roasted Diced Tomatoes, drained (Approx. 14.5 oz.)

Pine Nuts (Give

Parsley (For garnish.)

Preheat the oven to 425°F.  Brush the cut side of the eggplant halves with olive oil and season with salt and pepper.  Set in a casserole dish and place in the oven.

While the eggplants are roasting heat a saute pan with some olive oil.  Saute the onions for 5 - 7 minutes, or until beginning to soften.  Stir in the garlic and saute for another couple minutes or so.

Mix in the lamb, using a wooden spoon or other device to break up the meat and to stir/mix the meat with the pan contents.  Cook until browned, stirring occasionally, for 7 - 8 more minutes.  Add the tomatoes and pine nuts and mix thoroughly.  Remove from heat.

Remove the eggplant from the oven.  This should be close to the time your filling is finishing.  Reduce the temperature of the oven to 350°F.

Make a cut down the middle of the eggplant halves.  Spoon the lamb mixture onto the eggplant forcing some down in the crevasse.  Cover and bake for 30 minutes.

Let rest for 2 - 4 minutes.  Garnish with chopped parsley and serve.

Homemade fire roasted tomatoes add smoky flavor and are better than canned! Make this easy recipe as a substitute for canned tomatoes!

Fire Roasted Tomatoes (Homemade!) + Video

lbs Roma tomatoes (sliced lengthwise (See Note 1))

olive oil

tsp salt

tsp black pepper

rosemary

garlic

tbsp Mexican oregano

tsp chili seasoning

White Vinegar OR Bottled Lemon Juice ((See Note 2))

Citric Acid for Canning

Preheat oven to 450°F or set grill to High (450°F).

Rinse and slice each tomato lengthwise. Place on wire rack in rimmed baking pan. Drizzle with olive oil, salt and pepper. I typically add some water to the pan to avoid any smoking or do it on the grill.

Oven Method: Roast for 40-45 minutes or until tomatoes are charred. Remove from oven and let cool.

Grill Method: Oil grill basket, grill pan or use wire rack in rimmed baking pan and spread tomatoes cut side up. Grill until charred, turning to get both sides (5 to 10 minutes total depending on size).

Store room temp roasted tomatoes in jar with olive oil to cover tomatoes and seal. Keep refrigerated.

Italian Style: arrange rosemary and garlic cloves on wire rack in rimmed baking pan. Lay the sliced tomatoes on top and sprinkle with salt and pepper. Cook per method choice above.

Mexican Style: sprinkle tomatoes with oregano and chili powder. Cook per method choice above.

Optional Flavor Adds

Allow tomatoes to cool. Optionally remove skin and chop if preferred.

Clean the jars and lids with hot soapy water. Fill a large stockpot with enough water to cover your jars by 1-2 inches. Place your rack on the bottom of the pot and transfer to stovetop. Turn heat to medium and place your jars in the pot to keep them hot until ready to fill.

Carefully remove jars from hot water, shaking off excess water. Add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid to each empty quart jar. For pint jars, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid.

Pour roasted tomatoes into hot jars, leaving 1/2-inch headspace. Press  tomatoes down to fill tightly. Remove any air bubbles. Wipe rims of jars with a paper towel dampened with white vinegar to remove any spill residue. Place a lid on the jar and screw a ring on until finger-tight. 

Using the jar tongs, put the jars in the canner and keep them covered with at least 1 inch of water, keeping the water boiling. Process the jars in boiling water for 45 minutes, adjusting for altitudes (see below).

Remove the jars with the jar lifter and set the jars on a towel or  cooling rack to cool. After coming to room temperature, make sure they are sealed by checking the center indentation is there (or you heard it pop while cooling), or there is a high-pitched ringing sound when the lid is tapped with a metal spoon.

Store unopened jars in a cool, dark place for up to 1 year or keep opened jars in the refrigerator for up to 4 months.

Canning

https://content.jwplatform.com/videos/7wCUxqm7.mp4

Fire roasted tomatoes add smoky flavor to anything you make with them. Make this easy recipe; it’s the perfect replacement for canned tomatoes!

A simple but richly flavorful fire-roasted tomato soup with fresh kale, hearty beans, and a splash of balsamic vinegar. Protein-rich and so nourishing!

White Bean Tomato Soup with Kale

yellow onion

zucchini

vegetable broth

tomatoes

Tbsp. balsamic vinegar

lacinato kale

basil

Dice onion.

In a large stockpot over medium-high heat, sauté onion for about 7-8 minutes. (I use 3 Tbsp. vegetable broth/water for no-oil sauté method, adding more as needed.)

Meanwhile, mince garlic and dice zucchini.

When onion is translucent, add garlic, zucchini, and dried basil. Stir and sauté for 1 minute.

Add vegetable broth, diced tomatoes, white beans (rinsed and drained), and balsamic vinegar. Increase heat and bring to a light boil.

Once boiling, reduce heat to medium-low, cover, and simmer for 10 minutes.

Meanwhile, roughly chop kale (large stems removed). Stir in kale during the last few minutes of cooking. Salt and pepper to taste if needed.

Another delicious, nutritious soup recipe to put into my rotation! I left out the kale this time. I might try subbing the kale with spinach, too.

Top 3 fire roasted tomatoes recipes from across the web

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Middle Eastern Lamb Stuffed Eggplan...

Fire Roasted Tomatoes (Homemade!) +...

White Bean Tomato Soup with Kale

Top 3 fire roasted tomatoes recipes from across the web

The most viewed fire roasted tomatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Middle Eastern Lamb Stuffed Eggplan...

Fire Roasted Tomatoes (Homemade!) +...

White Bean Tomato Soup with Kale

The most viewed fire roasted tomatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine