Tomates Rellenos // Spanish Stuffed Tomatoes
We found some fresh and beautifully ripe big tomatoes the other day that were perfect to be stuffed with some goodness. It is a very easy recipe, and the stuffing can be modified to whatever you wish to add – the basic recipe is to mix chopped boiled eggs, mayonnaise, salt, pepper and a bit of olive oil. I used ‘vegetal’ filling because my Mr made too much of this for his breakfast sandwich.
‘Vegetal’ filling consists of 1 can tuna, some chopped iceberg lettuce, tomatoes, olives, corn, mayonnaise, salt and pepper mixed well: an all time favourite around here, easy, healthy and fills up very well! I have added a couple of boiled and mashed eggs to the filling as well.
To prepare the tomatoes:
Cut out the cores with a sharp knife and make a ‘+’ incision on the bottom of the tomatoes. Then place in boiling water for 10 seconds, remove and plunge into a bowl of ice cold water. Now it will be easy to remove the skins! If your tomatoes can’t sit, cut the bottoms. Grab a ‘sharp’ spoon (I used a plastic one with quite sharp edges) and remove the seeds and insides (save it for something else, I’ll put it in the chickpeas stew today). Fill the tomatoes with the stuffing of your choice and it is ready to eat! You can also refrigerate and cut to slices.
I served mines fresh with home-made hamburger buns (recipe coming soon )