Vietnamese French Inspired Stuffed Tomatoes Recipes

VIETNAMESE (FRENCH INSPIRED) STUFFED TOMATOES

Steps:

• Slice off about 1/2" tomato top and scoop the seeds inside.
• Reserve pulp for sauce in a small bowl, set aside.
• Dry each side of tomato "cup" gently until dry with a paper towel.
• Fill each cup with the filling ingredients (pork, shiitake mushrooms, 2 TB fish sauce, sugar, ground pepper, shallots and scallion), making sure they are tightly packed in tomato.
• Over medium high heat, add olive oil to cover bottom of saute pan.
• When oil is hot, place tomatoes with the meat facing down
• Cook until surface of meat is nice and golden, or approximately 10-15 minutes.
• Transfer all tomatoes to roasting pan and bake for 40 minutes.
• SAUCE PREPARATION: Add the reserved tomato pulp to small saucepan and bring it to a boil.
• Simmer uncovered about 5-10 minutes and remove from heat.
• Mix with water, fish sauce, oyster sauce and sugar then add it to your tomatoes.
• Serve over steamed rice and voila, you're done. =).

STUFFED TOMATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
• Bake in preheated oven for 15 minutes.

JAMBALAYA-STUFFED TOMATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
• Remove the tops from tomatoes; scoop out the insides. Chop the tomato meat and set aside for later use. Liberally season the insides of tomatoes with salt and black pepper.
• Melt butter in a frying pan over medium-high heat. Cook and stir onion and green onion until lightly browned, 1 to 2 minutes. Add green pepper, ham, rice, and thyme; cook until warmed, 3 to 5 minutes. Remove from heat.
• Fill each tomato with the rice mixture, 2 to 3 shrimp, and reserved tomato meat. Pour about 1 tablespoon chicken broth into each tomato. Place tomatoes in the prepared baking dish. Spoon any leftover rice mixture and tomato meat around the stuffed tomatoes in the baking dish.
• Bake in the preheated oven until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 20 minutes. Sprinkle tomatoes with Parmesan cheese and bake until cheese is melted, 3 to 5 more minutes.