Vietnamese (French Inspired) Stuffed Tomatoes

"This is a recipe that my friend obsessed on years ago, when we were in college. It's not bad with some good old steamed white rice. I sometimes paired it with salad instead of rice. My friend was heavy on the salt because that's the way her mother cooked, but I am less of a salt freak so it is up to you. If you google Vietnamese stuffed tomatoes, there are many variations of this recipe. This is what worked for me. I seldom make this anymore, but if I did again, I would probably try using ground turkey instead of pork - it should come out okay. Remember to pack the tomatoes tightly, as the meat will slip out while cooking if it is loosely packed into the tomato "cups""
 
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Ready In:
1hr 20mins
Ingredients:
15
Yields:
8 tomato halves
Serves:
4-6
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ingredients

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directions

  • Slice off about 1/2" tomato top and scoop the seeds inside.
  • Reserve pulp for sauce in a small bowl, set aside.
  • Dry each side of tomato "cup" gently until dry with a paper towel.
  • Fill each cup with the filling ingredients (pork, shiitake mushrooms, 2 TB fish sauce, sugar, ground pepper, shallots and scallion), making sure they are tightly packed in tomato.
  • Over medium high heat, add olive oil to cover bottom of saute pan.
  • When oil is hot, place tomatoes with the meat facing down
  • Cook until surface of meat is nice and golden, or approximately 10-15 minutes.
  • Transfer all tomatoes to roasting pan and bake for 40 minutes.
  • SAUCE PREPARATION: Add the reserved tomato pulp to small saucepan and bring it to a boil.
  • Simmer uncovered about 5-10 minutes and remove from heat.
  • Mix with water, fish sauce, oyster sauce and sugar then add it to your tomatoes.
  • Serve over steamed rice and voila, you're done. =).

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RECIPE SUBMITTED BY

Director of a housing charity, www.ARoofAboveUs.org and real estate broker.
 
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