Stuffed tomatoes

Stuffed tomatoes

Punjene pome

By
From
Dalmatia
Serves
4

Like all true Mediterraneans, Croatians love the tomato. The thought of tomatoes always takes me back to the lunch table during the summer holidays when I was young. My mind goes to an old pier, from where we would dive into the sea, then I visualise myself at the table eating this dish. I can still remember how the tomatoes tasted. This recipe includes two stuffing variations.

Tomatoes stuffed with vegetables

Ingredients

Quantity Ingredient
8 large truss tomatoes
2 garlic cloves, chopped
50ml extra virgin olive oil
1 brown onion, chopped
1 eggplant, peeled and finely diced
2 zucchinis, peeled and finely diced
2 capsicums, finely diced
1 tablespoons fresh basil, chopped
1 tablespoon red wine vinegar
chilli powder, for sprinkling
sea salt
freshly ground black pepper

Method

  1. Wash the tomatoes, cut off the tops and reserve. Using a teaspoon, scoop out the tomato seeds, leaving the flesh. Season the tomatoes on the inside with salt then turn them upside down until all the liquid comes out, about 15 minutes.
  2. In a saucepan over high heat, sauté the garlic in the oil for 10 seconds. Add the onion and sauté on low heat for 10 minutes until soft. Add the remaining vegetables to the pan, season with salt and pepper and sauté for 15–20 minutes until the vegetables soften and cook through.
  3. Transfer the vegetables to a bowl. Add the basil and vinegar, mix well and chill for a few hours in the refrigerator.
  4. Preheat the oven to 180°C.
  5. When the vegetable mixture is cold, sprinkle a little bit of chilli powder into the hollowed-out tomatoes, fill the tomatoes with the vegetable mixture and replace the tomato tops. Bake in the oven for 10 minutes. Serve hot or cold as an appetiser or part of a mixed appetiser platter.

Tomatoes stuffed with tuna and capers

Ingredients

Quantity Ingredient
8 large truss tomatoes
2 garlic cloves, chopped
50ml extra virgin olive oil
1 brown onion, chopped
500 grams tinned tuna
50 grams capers
2 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon fresh basil, chopped
sea salt
freshly ground black pepper

Method

  1. Wash the tomatoes, cut off the tops and reserve. Using a teaspoon, scoop out the tomato seeds, leaving the flesh. Season the tomatoes on the inside with salt then turn them upside down until all the liquid comes out, about 15 minutes.
  2. In a saucepan over high heat, sauté the garlic in the oil for 10 seconds. Add the onion and sauté on low heat for 10 minutes until soft. Add the tuna and capers and sauté for 5 minutes on high heat. Remove from the heat, season with salt and pepper, add the parsley and basil and leave to cool slightly.
  3. Preheat the oven to 180°C.
  4. When the tuna mixture is cool, use it to fill the tomatoes then replace the tomato tops. Bake in the oven for 10 minutes. Serve hot or cold as an appetiser or part of a mixed appetiser platter.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again