Yes, I know that my stuffed tomatoes are too ugly in comparison with thousands of gorgeous pictures around on the Internet and food blogs. Last week, there were too many tomatoes left in my fridge, they started softening before I could do anything with them (maybe simply cut them for veggie salad or deal with the cold weather with a huge pot of hot soup). That’s why I was freaking out and decided to choose this dish, a double-tomato Stuffed Tomatoes with Pork and Mushrooms in Tomato Sauce (don’t know why these days I always have to deal with this problem, I mean dealing with a huge amount of one ingredient in a short time, last time were potatoes and now tomatoes 😦 ).
These babies are the combination of Asian and Western ingredients (you can see it really soon in the method below), they’re really great when enjoying with bread or rice, especially in cold days like I have in France right now. Next time, right after my oven is fixed, I’ll try out a different recipe for Stuffed Tomatoes, maybe a cheesy or fresher version (Stuffed Tomatoes with Chicken Salad sounds great, no?), can’t wait to see how they work 😉 But first, hope you all enjoy my simple recipe for my Stuffed Tomatoes with Pork and Mushrooms in Tomato Sauce ^^
Ingredients (serves: 3)
1. 7 medium tomatoes
2. 200 grams minced pork
3. 9-11 shiitake mushrooms, finely chopped
4. 5-6 black fungus mushrooms, pre-soaked in warm water for 15 minutes, finely chopped
5. 1/2 a medium onion, finely chopped
6. Vegetable oil
7. Salt, pepper, fish sauce (optional)
8. 3 tsps mixed herbs
1. Cut off horizontally the top of 6 tomatoes, scoop out pulp and seeds. Finely chop the remaining tomato and the top of 6 tomatoes, set aside.
2. Meanwhile, in a large mixing bowl, mix together the minced pork, 2 tsps mixed herbs, salt, pepper, chopped shiitake mushrooms and black fungus mushrooms.
3. Stuff tomatoes with the filling, gently press the filling to fill each tomato “case”. Heat a frying pan over medium high heat, quickly brown the stuffed tomatoes then take them out and let them rest on oil remover sheets.
4. Heat a sauce pan over medium high heat, put in 2 tbs vegetable oil, following by finely chopped onion, constantly stir until the onion turns lightly brown. Add the chopped tomatoes, keep stirring until the tomatoes are soft, season with salt, pepper and the remaining 1 tsp mixed herbs.
5. Gently put the stuffed tomatoes in the sauce pan, using a small spoon, pour the sauce over them. Reduce the heat and simmer for 10-15′ or until the sauce becomes smooth and the stuffed tomatoes are cooked through.
Serve hot with bread or rice.
See you all in the next post,
Love, Trang Quynh