Sunday, 17 July 2011

Stuffed Tomatoes and soup

Some large firm tomatoes.

Turn upside down and slice of the bottom.

Scoop out the insides, but leave the flesh intact.

I boiled up some rice in water with curry powder, then used sausage meat and chorizo, I fried the meat with a little curry powder, when cooked added the cooked rice and mixed it together will a little of the chopped tomato pulp, just enough to make it moist.

I then filled the tomatoes with the rice sausage mix, and put the "lids" back on.

I also stuffed a few tomatoes with mozzarella, basil and a little of the tomato pulp.

I put Olive oil and the tomatoes in a roasting dish and gave the tops of the tomatoes a spray of basil flavoured extra virgin olive oil. These went into the oven at 180c.

The rest of the pulp, some courgettes and a parsnip were used in a soup,then I followed my soup recipe HERE

Steamy picture.
After making the soup , blending it.

After blending you can add any rice left from the stuffed tomato recipe.

Checking my recipe

Check your tomatoes after 15 minutes and every five minutes, you want them cooked without collapsing, it will depend on how soft your tomatoes were before you started.

Serve with fresh bread and a rosé

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