Just Stuff ‘Em!
Fresh and flavorful ways to use the season’s favorite produce.
Heirloom tomatoes, Roma tomatoes, ugly ripe tomatoes, green tomatoes, cherry and grape tomatoes, vine tomatoes… stuffed tomatoes!
I haven’t had great tasty stuffed tomatoes since the time my mom used to make them for us—yes, that’s quite some time ago. Nevertheless, I still remember the flavors as if I had them last night for supper. It was a staple for summertime meals in the same manner that stuffed baked peppers were for winter.
This wonderful fruit, another gift from the Mayans, is loaded with antioxidants, minerals , fiber and vitamins. Organic, hybrid and genetically modified are available to consumers. And if red is not your favorite color they also come in yellow, green, purple, orange, pink, and white! And since this summer we have a surplus of tomatoes do your beautiful self a favor, go have some!
This recipe is very easy and quick to make and super kid-friendly! You can always play with the filling, removing or adding more of your favorite ingredients.
Read Related: Heirloom Tomatoes: A Delicious Legacy
STUFFED TOMATOES
Serves: 8
Ingredients
8 heirloom tomatoes or ugly ripe
3 large potatoes, diced and cooked skin-on (or peeled)
4 carrots, organic, cooked and diced
½ cup sweet peas, canned or frozen (thawed)
1 red bell pepper, diced
1 jalapeño, spicy rocoto or chipotle chile, seeded and chopped
1 cup fresh (or canned) sweet corn, cooked and removed from the cob
1 cup cooked ham low sodium, diced
2 TBSP fresh parsley or cilantro, finely chopped, extra for garnish
1 TBSP Botija olives, cored and chopped
1 large sweet onion, chopped
2 hard-boiled eggs, coarsely chopped
Mayonnaise, as needed, soy mayo or salsa golf * (see below)
Sea salt and fresh pepper to taste
Anchovies, for garnish (optional)
Iceberg lettuce, for garnish (optional)
Other Optional Ingredients: quinoa, brown or white ice, chia or hemp seeds, pumpkin or sunflower seeds for extra crunch and nutrition.
Instructions
- Line a large tray with paper towel. Cut the tops off of the tomatoes, scoop out the insides and discard. Place the tomatoes upside down on the tray to drain excess liquid.
- While the tomatoes drain, place all the ingredients in a large bowl and combine well. Add mayonnaise as much as needed to bind the elements. Season to taste.
- Spoon the mix evenly into each tomato, place two anchovies over the filling, sprinkle with some fresh parsley and close with a tomato top.
- Place a lettuce leaf on each individual serving plate. Place a stuffed tomato on top of the lettuce and sprinkle some parsley or cilantro over the top. Serve immediately.
* Salsa golf, or golf sauce, is a sauce common in Argentina and it is combination of mayonnaise and ketchup. Combine both adjusting ketchup to your liking. I like it slightly pink with not too much of it.
For a raw vegan version skip the ham, the eggs, and the anchovies, and use soy mayonnaise instead of the regular one.
As for the ingredients, you can use fresh mushrooms, shallots, carrots, bell peppers, any seeds or nuts of your choice, dried sage, oregano and thyme, fresh chives, fresh parsley or cilantro, avocado, fresh lemon juice, extra virgin olive oil, salt and pepper to taste.
You can process the avocado in a blender with the insides of the tomatoes and some fresh lemon juice adding coconut oil or extra-virgin olive oil to bind. Process until mousse-like consistency, add to the rest of the ingredients and add your filling to the tomatoes.
