STUFFED BAKED TOMATOES
Stuffed Baked Tomatoes are simple to make, so juicy and delicious. Ideal as a side dish for any meal. Enjoy it for breakfast with some omelette, toast, baked beans etc. Take advantage of the large juicy tomatoes that are in season.
Ingredients
- 2 large round tomatoes e.g. beefsteak
- ¼ cup tomato pulp chopped
- ½ cup mushrooms chopped
- 1 cup spinach chopped
- ¼ cup onion chopped
- 1-2 cloves garlic
- ¼ cup breadcrumbs
- ¼ cup brie roughly chopped
- 2-3 sprigs oregano
- 2 tsp butter
- ½ tsp salt
- ½ tsp pepper powder
Instructions
- Preheat the oven to 180°C.
- Wash the tomatoes. Wipe them gently with a kitchen towel.
- Slice the top off the tomatoes. If the tomatoes don't sit well then you may need to slice a bit off.
- Remove the centre hard core. With beefsteak tomatoes, it can be quite deep.
- Carefully remove it with a sharp knife.
- Then using a sharp knife scoop out the pulp of the tomatoes. You will be using a bit of it for the stuffing.
- Turn the scooped out tomatoes over on a kitchen towel. All the excess water will drain out.
- Prepare the stuffing. Mix all the ingredients except butter in a bowl.
- Turn the tomatoes over and place them in a baking tray.
- Apply 1 tsp each of butter to the inner sides of each tomato.
- Stuff the tomatoes with the stuffing. Push it down gently. Stuff till the top, forming a small mound.
- The amount of stuffing required will depend on the size of the tomatoes.
- Bake the tomatoes for 20-25 minutes or till the top appears light brown.
- Remove the baked tomatoes from the oven and serve immediately with some toast, omelette, baked beans, etc. Or any other dish of your choice.
Notes
- Be careful when you scoop out the pulp from the tomatoes. Don't scoop out too much from the sides otherwise on baking the tomato can split.
- Use stuffing of your choice.
- Bake till the tomatoes have become soft but still can hold the shape.
- Use herbs, cheese of your choice.
- Don't throw away the extra pulp. Use it up in curries, stew, soups, juice, sauce,to make tomato omelette, etc.