Stuffed Tomatoes
Hot Stuffed Tomatoes
6 medium-size tomatoes 3 tablespoons heavy cream 3 tablespoons soft, fresh
goat cheese
Salt and black pepper 6 quail eggs
Small fresh herb sprigs, for
garnish
Instructions: Heat the oven to 325. Using a small, sharp knife, cut out the stem and core from each tomato, and hollow out the center with a spoon or melon baller.
Mix together the cream and cheese in a small bowl and season with salt and pepper. Divide the mixture evenly among the hollowed-out tomatoes. Make a depression into the center of each filling portion and crack a quail egg into it.
Arrange the tomatoes on a sheet pan and bake until the eggs have set, 7-10 minutes.
Makes 6 tomatoes Cold Stuffed Tomatoes
6 medium-size tomatoes 4 tablespoons shredded
fresh or canned pineapple 2 tablespoons chopped
toasted hazelnuts 2 tablespoons mayonnaise Salt and black pepper Shredded lettuce or spinach,
for serving
Instructions: Stem and hollow out the tomatoes as for the hot tomatoes.
Mix together the pineapple, hazelnuts and mayonnaise in a small bowl and season with salt and pepper. Divide the mixture evenly among the hollowed-out tomatoes.
Makes 6 tomatoes
For both: Serve the tomatoes on a platter lined with lettuce leaves arranged to help keep the tomatoes upright. Garnish with fresh herbs.
Note: You can stuff the tomatoes with almost anything (hence the slightly odd but authentic pineapple-mayonnaise mixture featured here). Florence Jack’s “The Good Housekeeping Cookery Book,” from which this recipe comes, suggests cooked stuffings of ham and bread crumbs, mushrooms, scrambled eggs, stewed kidney and curried rice, and uncooked stuffings of cheese and mayonnaise, apple and celery with salad dressing and diced cucumber.