Stuffed Tomatoes

Sorry I haven’t blogged in a couple of days. The other main activity in my life is learning the craft of screenwriting and I’ve been at a virtual screenwriting summit all weekend. Just ending today so I have a little time to put up an old recipe of mine that I learned from a friend who was a caterer. Very easy to do and can be used as an appetizer or an entrée. Stuffed tomatoes can be stuffed with any kind of salad you like, egg, chicken, ham, etc. Tip from my caterer friend, use your food processor to process the meat into a well grated product so that it’s easier to stuff into the tomato, especially if you’re using very small tomatoes. It can also be put into a piping bag to fill the tomatoes. Use any size of tomato you like. I prefer to use Campari tomatoes, large for smaller tomatoes and large enough for 2 bites, a good size for an appetizer. If I’m making this as an entrée, a larger tomato is of course needed, like a Big Boy.

If you want the tomatoes to sit neatly on the plate, you can cut a very small amount from the bottom. Just be careful not to cut through the meat of the tomato.

Begin by making the salad. Put into the bowl of a food processor:

1 pound of ham, 1 large chicken breast, 8-10 hard boiled eggs, etc., cut into large chunks

1 large celery stalk, cut into large chunks

2 tablespoons dill relish (this is a sugar free relish; for a sweeter salad, add a little sweetener rather than use a sweet relish which contains sugar)

1-2 scallions, cut into large pieces

Blend until the meat is in small pieces. Add:

1/2 to 2/3 cup vegan mayonnaise

Blend until well mixed, be sure to scrape down the sides of the bowl before finishing processing. Remove the completed salad to either a piping bag or a medium bowl.

For the tomatoes:

16-20 Campari tomatoes

36-48 grape tomatoes

or 2-4 large tomatoes

Begin by washing the tomatoes.* Then cut off the very top of the stem end of the tomatoes. Then, using a small sharp knife, cut around the inside of the tomato next to the meat and use a sharp ended spoon to scoop out the seeds and veins of the tomato.

Set the tomatoes on a paper towel, upside down so that some of the moisture drains out. Leave for about 5 minutes before filling. Place on a plate, garnish with scallions, chives, or thin slices of dill pickle.

*I hope all my followers know that you should NEVER store tomatoes in the refrigerator! Take this from a girl who grew up on a farm. Refrigerating them steals their flavor and also toughens the skins. Also when buying tomatoes, smell them. If they don’t smell like a tomato, they won’t taste like a tomato. Same with most fruit that has a distinct odor like strawberries.

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