Stuffed Tomatoes with Millet, Cinnamon, and Almonds

Faszerowane pomidory z kaszą jaglaną, cynamonem i migdałami

Preparation info
  • Makes


    • Difficulty


    • Ready in

      55 min

Appears in
Fresh From Poland: New Vegetarian Cooking from the Old Country

By Michał Korkosz

Published 2021

  • About

I truly love Polish summer for its sweet tomatoes, which I eat sautéed or simply sprinkled with flaky sea salt. My favorites are large, bulky, and incredibly juicy—they’re perfect for stuffing. This slightly sweet filling with a millet base, flavored with cinnamon and dried apricots, is a tribute to Polish history. In the seventeenth century, using sweet spices in savory dishes was really popular in aristocratic courts. I would like to get back to this trend—cinnamon tastes wonderful, not j