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.
Preheat oven to 180°C
- 2 ripe thick-fleshed tomatoes
- 4½oz fresh spinach
1 garlic clove
- 2 tablespoons of butter
Pinch freshly grated nutmeg
- Salt & Black Pepper
Finely crushed croutons or breadcrumbs to garnish
Trim a ¼ inch slice off the top of each tomato and carefully spoon out the inside with a teaspoon.Pick over and wash the spinach, removing any tough stalks.Peel the garlic clove and skewer on the tips of a kitchen fork.Heat the butter in a frying-pan until it is golden brown. Add the spinach all at once. Stir immediately, with the garlic fork, add the nutmeg, salt and pepper and continue cooking for about 2-4 minutes until the spinach is bright green and quite tender but not shapeless. Drain off and discard any excess moisture from the spinach then pile it into the tomatoes.Top with the crushed croutons or breadcrumbs.
Put the stuffed vegetables on a baking tray and warm them in the preheated oven for about 10 minutes.Garnish with fresh herbs