Category Archives: tomatoes

Tuna tomato cups

serves 4

4 large tomatoes(or 4 small tomatoes and 2 grapefruits, halved with pulp removed)

50 g tin anchovies

1 cup tuna fish

1 onion

4 hard-boiled eggs

1 cup mayonnaise

seasoning, a drop or two of tabasco

To garnish

4 whole prawns



You  need the large Maroc or Dutch Beef tomatoes for this. When these are not available, substitute grapefruit halves, reserving the grapefruit pulp for breakfast and adding four skinned, seeded and chopped tomatoes to the mixture.

Place the tomatoes stalk side down so that they sit firmly. Cut the lid from the other end and scoop out all the seeds. Drain the tinned anchovies and tuna fish. chop the anchovies and flake the tuna. peel and finely chop the onion. Shell and chop the eggs. Fold the anchovies, tuna, chopped onion and chopped hard-boiled eggs into the mayonnaise. Season with salt, pepper and tabasco. Pile back into the tomato cups and chill. Decorate with one whole prawn, a twist of lemon and a spring of watercress to each tomato.

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Posted by on November 14, 2011 in Seafood, tomatoes


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Tipsy Tomatoes

Serves 4

4 large or small tomatoes

1-2 tbs sherry

pepper, salt, a pinch of sugar

4 tbs grated cheese

2 tbs single cream

1tbs chopped basil ,to garnish

Turn the grill and butter a fireproof dish. skin and slice the tomatoes and lay them in the dish in a single layer. Sprinkle with sherry, salt, pepper and sugar. Grill for 3-4 minuted until nearly cooked. Meanwhile grate the cheese. Sprinkle the tomatoes with the grated cheese and dribble with the cream. Put under the grill until the cheese melts and bubbles. Sprinkle with chopped basil before serving.

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Posted by on November 7, 2011 in tomatoes, Vegetarian


Garlic stuffed tomatoes

These are a useful accompaniment to fried or grilled fish or meat as they cook in about the same time.

Serves 4

4 large tomatoes

4 oz  (100g) brown breadcrumbs

2 tbs chopped parsley

3 large cloves of garlic

1 tbs oil

salt and pepper

1/2 oz (15g) butter


Turn the oven to 480F/250C/gas mark9. Wipe the tomatoes, cut a thin slice off each end so that they will stand upright, cut in half and remove the seeds with a grapefruit knife or a teaspoon.

Place the tomato halves in a greased heat-proof dish and put  in the oven while you prepare the filling.

Grate the breadcrumbs, chop the parsley and crush the garliic.

Mix all together with the oil and a little salt and pepper. Take the tomatoes out of the oven, fill with the crumb mixture, dot with butter and return to the oven for another 5-10 minutes.

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Posted by on November 7, 2011 in tomatoes, Vegetarian


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