... to stuff a tomato. At least not in my opinion. I mean, how long does it take? 20 minutes maybe? I must confess, I am not such a busy efficient important kind of person that I don't have 20 minutes to prepare some food...
I'll admit though - in the past, I have been a bit suspicious of stuffing vegetables. I didn't really see the point. Often the vegetables were better off by themselves. It seemed a ploy to make vegetarians think they were getting something exciting; a proper dish, just because it was all shoved together.
I'll admit though - in the past, I have been a bit suspicious of stuffing vegetables. I didn't really see the point. Often the vegetables were better off by themselves. It seemed a ploy to make vegetarians think they were getting something exciting; a proper dish, just because it was all shoved together.
However, I've been converted by these little tomatoes, which I tried the other day. The cheesy stuffing goes all soft and oozy inside the roasty red shells. They are a little messy to eat - cutting into one can initiate a kind of landslide effect; but to eat, pretty good...
Tomatoes with a Goats Cheese and Chilli Stuffing
Per person:
1 largish tomato
about 30g goats cheese
1/4 of an onion, diced
about 1/2 a small red chilli, finely diced
2 dessertspoons wholemeal bread crumbs
tsp chopped walnuts
1 dessertspoon Creme Fraiche
Sweat off the onions in a little oil, and add the chilli
Mix onions and chilli with the breadcrumbs, walnuts, goats cheese and creme fraiche
Slice the top off the tomato, scoop out all the insides and stuff with the mixture.
Rub a little oil on the outside of the tomato, replace its 'lid'
And pop in a preheated oven at 180C for about 10 minutes, until the tomato looks cooked.
Serve with a little salad perhaps.
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