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Stuffed Sweet Summer Tomatoes

Stuffed sweet summer tomatoes

Stuffed sweet summer tomatoes

There was a time when the only hope you had of getting a real tomato in Australia was to grow your own. I’m talking about tomatoes grown in a garden bed and ripened naturally by the sun, tomatoes bursting with sweet luscious juicy flavour.

I’m disappointed I’m unable to grow tomatoes on my balcony, I did try but there’s just not enough sun, so I have to rely on commercial producers. The growers who sell at Farmers Market have the closest thing to home grown but my local greengrocer also occasionally has heritage tomato varieties grown with tender loving care, real tomatoes that are grooved and misshapen and that smell and taste like tomatoes did before they became an industrialised commodity.

For my last supper I’d choose sliced fresh late summer tomato that’s warm from the sun, seasoned with a flake or two of sea salt, a grinding of black pepper and a drizzle of olive oil. If you piled them on top of a slice of crusty sourdough bread to absorb the juices, I’d die a happy woman.

When tomatoes are in their prime, I also enjoy them stuffed with rice to trap both the juices and flavour, a few salty bits to intensify the savoury tomatoey flavours, some herbs and added pine nuts for crunch. They make a delicious meal with a side salad.

If you’re stuffing tomatoes to bake for the first time you need to be aware that they need to be well seasoned. Don’t stint on adding sea salt and freshly ground black pepper to the filling or your tomatoes will end up bland. Leave the rice a little undercooked too, cook for just 10 mins as it will cook some more in the oven which leads to a warning, don’t overstuff the tomatoes when you fill them as you risk the skins splitting as the filling cooks and expands in the oven.

Stuffed tomatoes are a little bit fiddly to prepare, but it’s a dish you’ll make just a couple of times each season when tomatoes are at their prime, and I think well worth the effort.

If you love stuffed vegetables like I do you might also enjoy my stuffed red peppers and eggplants.

Stuffed Sweet Summer Tomatoes  for 4 large tomatoes

4 large ripe sweet tomatoes with firm skins

1 tablespoon olive oil

stuffing:

1 cup cooked rice

50g feta cheese crumbled

1/4 cup tightly squeezed cooked spinach, roughly chopped

2 spring onions, finely sliced

40g pitted black olives, roughly chopped

2 tablespoons parsley finely chopped

1 tablespoon pine nuts, toasted

1 tablespoon olive oil

sea salt and freshly ground black pepper

 

Preheat the oven to 180C.

Wash the tomatoes then slice a lid from the top. Set the tops aside.

Use a sharp spoon to scoop out the seeds and flesh, but don’t remove the flesh against the skin.

Separate the flesh from the seeds and juice.

Strain the seeds from the juice and discard the seeds. Set the juice aside.

Chop the flesh roughly.

Mix together all the stuffing ingredients including the chopped tomato flesh.

Season generously.

Rub the outside of each tomato with olive oil.

Fill the tomatoes generously with the stuffing but don’t stuff them too tightly.

Place the filled tomatoes into a greased baking dish and spoon the reserved tomato juice over the top.

Place the lids on top, drizzle over a little olive oil.

Bake for 30 minutes .

Serve hot or warm with a crisp green salad.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

29 comments on “Stuffed Sweet Summer Tomatoes

  1. chef mimi
    March 28, 2017

    Stunning! Now I can’t wait for summer!

    Like

  2. StefanGourmet
    March 5, 2017

    This looks and sounds great, but unfortunately there is no way to get tomatoes like that here. The climate doesn’t allow me to grow my own, and all the tomatoes available commercially are from greenhouses. I’ll just have to go to Italy, Spain, France to enjoy them.

    Like

    • ladyredspecs
      March 6, 2017

      Oh no, I’d be bereft without summer tomatoes. I guess it’s good reason for you to travel

      Liked by 1 person

      • StefanGourmet
        March 7, 2017

        The weather is our main reason to travel, and that does indeed coincide with a better climate for tomatoes 🙂

        Liked by 1 person

  3. fergie51
    February 28, 2017

    Love the colours of those dishes with the toms Sandra. Sadly I don’t think I’m going to have a ‘glut’ this year. First time in a very long time.

    Like

  4. Michelle
    February 25, 2017

    Ah, summer!

    Like

  5. Lisa @ cheergerm
    February 25, 2017

    Love me a stuffed veggie and I haven’t stuffed a tomato in ages so thanks for the inspiration. Fantastic photo.

    Like

    • ladyredspecs
      February 25, 2017

      thanks Cheery, a truly great way to make a delicious, vegetarian GF meal IMHO. Glad I could inspire you…

      Liked by 1 person

  6. Linda Duffin
    February 24, 2017

    I’m with you on home-grown tomatoes. It’s winter here and I made the mistake of buying some supermarket tomatoes … completely and utterly tasteless. I’ll stick with my frozen home-grown sauces and passatas and tins of Italian plum tomatoes until summer comes back around … when I’ll have a go at these. Happy cooking! Lx

    Like

  7. Tracey O'Brien
    February 24, 2017

    How true! Living in an apartment I have the same problem. It’s a little depressing when the supermarkets try and stock tomatoes year round that have little flavour and are the price of a small country. But what a delicious way to eat in-season real tomatoes. I will be making this for sure. Absolutely stunning. Thank you!

    Like

    • ladyredspecs
      February 24, 2017

      You’re welcome Tracey, enjoy. 😀 You have to wonder who buys that expensive out of season, tasteless produce…

      Liked by 1 person

  8. Nancy |Plus Ate Six
    February 24, 2017

    We often discuss out last meal – I understand the pure joy to be had from something so simple and delicious as my last dessert is just a plate of raspberries.

    Like

    • ladyredspecs
      February 24, 2017

      Raspberries are pretty high on my list too, but in the end, a sun warmed sweet tomato wins 😉

      Like

  9. anne54
    February 24, 2017

    I have a heap of tomatoes at the moment ~ most are volunteers, and have produced tasty, middle-sized ones. They may be a bit small to stuff in this way, but I am sure I can adapt your delicious sounding recipe to suit them. Yum, thanks Sandra

    Like

    • ladyredspecs
      February 24, 2017

      I envy you your crop Anne, enjoy these delicious flavours however you decide to use the recipe…

      Like

  10. marymtf
    February 24, 2017

    Could be a faulty memory, but all tomatoes tasted like late summer tomatoes way back when I was a kid. Just a sprinkle of salt and I’d scoff them down like peanuts.

    Like

    • ladyredspecs
      February 24, 2017

      Nothing wrong with your memory Mary, nothing at all because I remember the same thing, but then I was lucky because my Dad always grew them.

      Like

  11. These sound delicious, I cannot wait for summer tomatoes but it will be a few months!

    Like

    • ladyredspecs
      February 24, 2017

      Late summer produce is worth the wait Liz, hang in there…

      Like

  12. Pingback: Stuffed Sweet Summer Tomatoes – The Daily Press

  13. chefkreso
    February 23, 2017

    Stuffed tomatoes are my all-time favorite !

    Like

  14. Debra Kolkka
    February 23, 2017

    There is nothing like a good tomato. I grow them at Casa Debbio. I usually plant datero, a type of small egg shaped tomato. I like to stand in front of the bush, pick them and eat them right there, warm from the sun…heaven.

    Like

    • ladyredspecs
      February 24, 2017

      Sounds like bliss!

      Like

      • Debra Kolkka
        February 25, 2017

        We also have raspberries, cherries and figs. In a few years we should have apples, pears, pomegranates, mulberries and persimmons…roll on summer.

        Liked by 1 person

  15. Francesca
    February 23, 2017

    I wish I could send you a bucket load. Ditto the last supper. That’s all I want too. Even without the bread.

    Like

    • ladyredspecs
      February 23, 2017

      I’d gladly take that bucket of tomatoes off your hands , but I’m sure you’ll find a myriad of ways to use them up. I’m making tomato and ginger jam tomorrow

      Liked by 1 person

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