Stuffed Tomatoes with Grated Courgettes

By Denise Phillips


This is a tasty starter that is suitable all year round

I have used large tomatoes, but if you use cherry tomatoes it makes a great canape.

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The secret to the success of this recipe it to squeeze as much water out of the courgettes as possible so that the filling does not become soggy. Tomatoes originated from Peru and were first thought to be poisonous and remained an ornamental plant called Peruvian Apples. Today they are one of the most popular fruits. They are distinguished according to shape (round or plum) size and colour. The consumer demand for tomatoes all year round has helped to create the market for those lovely to look at but tasteless specimens.

Supermarkets have recently responded to this criticism by promoting tomatoes grown especially for their flavour and those sold still attached to their growing vine. With Pesach around the corner, perhaps you would like to save this recipe for then – substitute matzah meal for the breadcrumbs.

Can be prepared in advance
Can be parev
Can be Passover friendly

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4 for a starter / 2 for a main course

Ingredients
4 beef tomatoes
2 tbsp of olive oil (for frying)
250g chestnut mushrooms, coarsely chopped
2 courgettes, grated
150g breadcrumbs (roughly 3 slices of bread)
100g soft goat's cheese or use Toffuti non-dairy cream cheese
4 tbsp ground almonds
4cm peeled and grated ginger
50g pine nuts
4 garlic cloves, crushed
Salt and pepper to taste

Garnish: Rocket leaves, extra virgin olive oil, salt and pepper

Method
1. Preheat the oven to 200º/400ºF/Gas Mark 6.
2. Heat the olive oil in a large saucepan.
3. Using either kitchen paper or a clean dish cloth squeeze out any excess water from the grated courgettes.
4. Sauté the mushrooms, grated courgette, garlic, and ginger for 3 minutes. Drain the mixture of any excess liquid and place in a large mixing bowl.
5. Add the breadcrumbs, ground almonds, goat’s cheese and pine nuts. Season well with salt and pepper.
6. Slice the top off the tomatoes. Scoop out the core and seeds, discard and spoon in the filling. Place the lid on top.
7. Bake for 10-15 minutes in a shallow roasting tin.
To serve the stylish way: Sit the tomatoes on a bed of rocket leaves. Drizzle with some extra virgin olive oil and a little salt and pepper.

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Call Denise on 01923 836 45, email denise@jewishcookery.com or visit www.jewishcookery.com