Stuffed Tomatoes

Tomatoes are used extensively in Mediterranean cuisine, especially Italian and Middle Eastern cuisines. Consumption of tomato is believed to benefit the heart among other things.

Another recipe from my microwave cookbook with a little alteration (recipe stated usage of turmeric and chat masala, both of which I omitted).

This year there were plenty of red & juicy tomatoes in the markets. I couldn't resist but try this recipe out for the first time.

Ingredients:

• 4-6 large red tomatoes (hard & firm)

Filling:

• 1 cup paneer, mashed
• 1/2 cup green peas
• 1 onion, finely chopped
• 1 capsicum, finely chopped
• 2 tsp finely chopped garlic
• 2 green chillies, finely chopped
• 1 tsp butter
• 2 bunch coriander leaves, finely chopped
• salt and pepper (to taste)

Procedure:

1. Wash the tomatoes, cut a circular portion at the top and scoop out the seeds. (Keep upside down so that all the juices are removed).
2. Take a microwave safe dish, mix chopped garlic, mashed paneer, chopped onion, green chillies, salt, pepper and butter for the filling. Microwave at 100% power for 2-3 mins.
3. Stuff the tomatoes with the filling and keep in a microwave safe flat dish.
4. Brush with oil and cover with cling foil. Microwave at 100% power for 2 mins. Allow to stand for 5 mins. Serve hot.

Another entry for FIC - Red & Green event hosted by Neha

This is also going to 15 mins cooking event by Mahimaa...

Grilled Capsicum and Tomato Salad

Salad is a must item in our dinner menu. So I to try find out new salad recipes which are easily prepared with ingredients available at home. Came across this recipe by browsing the site. A Morocoon Salad with grilled green capsicum and tomato with vinaigrette dressing.

Ingredients:

• 2 large green capsicums
• 2 firm tomatoes, peeled & deseeded

Basic vinaigrette dressing:

• 1 tbsp white vinegar
• 4 tbsp olive oil
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1 clove garlic, finely chopped
• 1 tsp dijon mustard

Procedure:

1. Wash, cut and dessed the capsicums into half. Grill the capsicums by placing the cut side down until the skin blisters and blackens. Cool peel and cut / dice into small pieces.
2. Cut / dice tomatoes into small square pieces similar to the grilled capsicum.
3. Take a mixing bowl and place the chopped capsicum and tomato.
4. To make the vinaigrette dressing, combine all the ingredients mentioned and whisk together until the salt and sugar are compeltely dissolved.
5. Pour the dressing over the salad and allow to stand for 10 minutes to gather flavour. Refrigerate until serving time.
6. Garnish with a tomato flower and serve chilled.

Another entry going to the FIC-Red & Green event, hosted by Neha.

Salad Decoration (FIC - Red & Green)

No prize for guessing.......I think the first thing that comes to mind while preparing salads is a red & green combination of tomatoes & cucumber with the addition of slices of carrots, onions, radish etc.....


I love to decorate salads, each time in a unique way....I think I got this fever after participating in the various salad decoration competitions during my school days (our house even won the first position).

Simple to prepare also.

Wash and peel the cucumber. Wash and cut the tomatoes into roundels. Make thin onion slices.

(You can put other vegetales like carrots, beet, radish, capsicum to make it a wholesome salad).

Slit green chilli lengthwise (You can keep them whole as well). Cut long strips of ginger.

Arrange in a serving plate. Sprinkle juice of 1 lemon.

Sprinkle salt & pepper and serve.

Tips:

Sprinkle salt only during serving time otherwise the ingredients will become soggy and water will come out from the cucumbers.

If you are using carrot & beet, steam the slices slightly so that they are easily eaten.

You can use various dressings also.

So the above salad decoration clicks are going out to the FIC-Red & Green event, hosted by Neha of Tasty Recipes, an event started by Sunshinemom of Tongue Ticklers.

Storing and cooking tips on Tomatoes

Tomato is classified as a type of vegetable and is used in various dishes in main courses including green salads and pickles & chutneys. Some tips on storing and cooking techniques of tomatoes.

Storing Tips on Tomatoes:

1. As long as they are kept at room temperature, tomatoes bought at the mature green stage will soften slightly, turn red and finish ripening to develop their full flavour and aroma.
2. You can place the tomatoes in a shallow bowl at room temperature until they are ready to eat (Don't refrigerate, as tomatoes stored in the refrigerator tend to lose flavor).
3. To speed up the process, place tomatoes in a brown paper bag / closed container in a single layer (with the top side up) to trap the ethylene gas which helps in ripening the tomatoes.
4. Once they are fully ripened, tomatoes can be kept at room temperature or refrigerated for several days.
5. But remember to use tomatoes only when they are back to room temperature to get their fullest flavour in cooking.

Cooking Techniques:

1. Peel: Fill a saucepan with enough water to cover tomatoes and bring to a boil. Immerse tomatoes for 1/2 minute, drain and cool. Remove stem ends and peel off the skins.
2. Seed: Cut tomatoes in half, crosswise. Gently squeeze and remove the seeds. To reserve the juice (for dressings, sauces or soups), place a strainer over a bowl and seed the tomato.
3. Tomato Shells: Cut a 1/2 inch slice off the stem end of each tomato. Using a spoon, scoop out the pulp & seeds to form empty tomato shells.
4. Roast: Tomatoes can be roasted over glas flame and oven.
5. Slow-Cook: Preheat oven to 300�F. Remove stem ends and slice the tomatoes. Place slices on a shallow baking pan and brush with oil. Cook for 40-45 mins until tomatoes soften and shrink.