Chorizo Stuffed Tomatoes
Preheat oven to 190°C
6 large Beef Tomatoes
For the Stuffing:
1 small onion, chopped
1 garlic clove, chopped
3ozs chorizo sausage chopped
1-2oz Gruyere Cheese, grated
1oz fresh Breadcrumbs
Salt & Black Pepper
2 tblsps flat leaved Parsley chopped
Halve the beef tomatoes widthways and scoop out middles into a bowl. Place the tomato shells on a greased baking tray.
Fry the onion and garlic in a little vegetable oil, cool slightly and add to the tomato in the bowl. Add remaining ingredients and stir to mix.
Spoon into the tomato shells, drizzle with oil and bake in preheated oven for 30-40 minutes.
Serve garnished with Salad leaves.
I’ve made this!
In zucchini instead of tomato.
And omitting the chorizo.
Other than that . . . identical.
Except sometimes I used cheddar instead of gruyere.
And oregano instead of parsley.
And seasoned croutons for the breadcrumbs.
Other than that . . . it’s this!
I sometimes use ready to cook stuffing (if I have it left over) instead of breadcrumbs. I am sure it works just as well in zucchini or on top of portabello mushrooms.
Here’s my recipe if you want to compare:
http://nrhatch.wordpress.com/2010/07/02/zucchini-boats/
Quite similar. I like the idea of grated grated parmesan on top, I could just tolerate a sprinkle if I eat plenty of bread on the side!
Chorizo is tasty but awfully fat. Why are the tasty foods always so fattening? Dianne
Like good crisp grilled bacon, a little goes a long way in the flavour department.
This is a great way to use up tomatoes! I happen to have quite a few right now, and it’s hard to imagine, but I’m almost tired of them. This is a great option!
I would love a sandwich right now with freshly picked tomatoes seasoned with white pepper and salt. Takes me right back to childhood!
Sounds yummy ! .. I wonder why they are called ‘beef’ toms ?
John, It’s because of the texture and taste. It’s a fleshy tomato with a very ripe and firm texture.