#263 Stuffed Tomatoes

A quickie, this one…

So as I mentioned in my last post I made a couple of vegetable sides from English Food for Joan and Dave’s Thanksgiving party. That is not to say that these recipes from the Vegetables chapter are in any way vegetarian and these stuffed tomatoes are no exception. They are pretty easy to do aswell. Take twelve tomatoes and cut off their tops. Scoop out their centres and chop them up, removing any seeds first. Turn the tomatoes upside down to drain. Meanwhile, make a batch of herb stuffing – I’ve made it before as a recipe in its own right (get it here) and add the chopped centres to the mixture. Spoon them into the tomatoes and replace their little hats. Place on a baking sheet cook alongside whatever you might be having for dinner. In our case it was, of course, turkey. The temperature doesn’t really matter; just don’t leave them in so long that they just collapse. Griggers reckons that they would go well with lamb too.

#263 Stuffed Tomatoes. I liked these, though I’m not sure if everyone agreed. The stuffing was good though wasn’t as flavoursome as the last time I made it, but it was still good and did compliment the tomatoes. The tomatoes here are very good though – they actually taste of tomatoes and aren’t just the green chlorosed lumps we typically find in British supermarkets. 6/10.