I spent quite sometimes in grocery store this morning. I did not prepare a list of ingredients to buy so most of the time I was just browsing. By the time I decided to check out whatever I had in my shopping cart, I realized there were at least 2 lb of tomatoes on vine and 2 box of cherry tomatoes. I did not even remember when I picked them up but it did not bother me at all. When it comes to tomato, the more the better.
Tomatoes are always seen on my counter. I’m never getting tired of eating or looking at them. I used to snack on those little cherry tomatoes at work a lot. My coworkers literally had to remind me not to eat too much the heirloom types because they’re so expensive and better saved them for guests. At the same time, I could tell that my work friends were amazed of the amount of tomatoes I could digest compared to other food. Speaking of heirloom tomatoes, what’s up with them? I still could not find the answer until now. Is it because of the fun-to-say and hard-to-understand name that makes them so royal and distinguished among their family members? I refuse using Google to seek an answer. I like to give myself the benefit of doubt, you know.
This week is considered as a vacation week for me, I don’t need to worry about anything else but stuffing my stomach. So I will spend most of these precious time to do what I’m good at and enjoy the most: cooking and reading books of my favorite Chefs. I have a long list of what to cook for the entire week so you will see many interesting posts in the near future. And I hope this spontaneous recipe brings you joy and of course irresistible craving for tomato. Together, we can be tomatoes-killers. Ah, I almost forget to remind you never ever ever ever (yup, there are three ‘ever’ in this sentence to show how sincerely I am) put tomatoes in cooler or refrigerator. For the sake of tomatoes, leave them on your kitchen counter, at room temperature so they can preserve their best texture and flavor. Don’t believe me? Ask Google (or Bing).
One of a Kind Stuffed Tomatoes
- 10 medium ripen tomatoes
- 1 lb ground pork
- 3 tbsp fish sauce
- 1 egg yolk
- 1 tbsp corn starch
- 2 tbsp fried onion
- 1/4 tsp ground black pepper
- 1 tbsp ketchup
- 1 oz yellow onion, small dice
- 3 oz shitake mushroom, small dice
For tomato sauce:
- 2 oz yellow onion, small dice
- 2 oz ketchup
- 14 oz tomato, small dice
- Salt, sugar and pepper, to taste
- Green onion, chopped, for garnish
Put all ingredients in a medium mixing bowl, mix well. Let the mixture marinade for 30 minutes. In a mean time prepare a small pot of boiling water. Cook a small amount of marinated meat in boiling water to test its seasoning. Adjust the flavor if desired.
Use a petty knife, remove the top of each tomato. Use a small spoon to scoop out seeds and juice inside. Set tomatoes aside and preserved juice mixture for making sauce.
Carefully stuff tomatoes with marinated meat. Set up a steamer. Put all stuffed tomatoes on a small pan inside a steamer and steam for 20-30 minutes.
In a medium sauce pan, heat 2 tbsp of vegetable oil, add diced yellow onion and saute until onion turn brown. Add ketchup, follow by diced tomato and 1 cup of preserved juice mixture (from above). Bring to boil and simmer for 10 minutes. Adjust seasoning with sugar, salt and pepper.
Assemble: put stuffed tomatoes on serving platter, spoon enough sauce to cover and garnish with chopped green onion. Served with hot steamed rice. Enjoy!