Recipe: Stuffed Tomatoes
By Thomas Cenci
The Stuffed tomato is my all time favourite use for the tomato, now there are many variations, stuffing’s and fillings you can use and for many different occasions.
From cherry tomatoes filled with crab for a canapé party or an heirloom stuffed with goat’s cheese for a roast beef dish and even a beef tomato crammed full of rocket, mozzarella and pesto for a starter.
Try this recipe for a mushroom filling and tell us how you get on.
Ingredients:
• 4 medium sized round tomatoes
• 14 oz button mushrooms
• 2 shallots (or 1 small onion)
• 1 clove of garlic
• 1 oz butter
• Small handful of chopped parsley
• Salt and pepper
Method:
1. Blanch the tomato by placing it into boiling water for 10 seconds and then quickly adding it to iced water.
2. The skin should now be easy to remove.
3. Slice the off the top of the tomato (keeping the lid) and remove any seeds or juice.
4. Thinly slice the mushrooms, garlic and shallots and add to a hot pan with the butter.
5. Allow to cook until soft then cool slightly.
6. Roughly Blitz the mixture in a blender or chop with a big knife.
7. Mix with the chopped parsley and then season to taste with salt and pepper.
8. Stuff the tomato with the mushroom mix and place the tomato lid back on top.
9. Bake In the oven at 180.C for about 5 minutes or until warmed through and serve.
