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TEX MEX STUFFED TOMATOES


STUFFED TOMATOES IN WHITE PORCELAIN DISH, CILANTRO LEAVES,INGREDIENTS IN BACKGROUND


Summer is the true tomato season, although we are use to see them available throughout the year, let's be honest...they tend to have like zero taste. No matter how hard we insist, fruits and vegetables have to be eaten at their particular season to enjoy the best taste, texture, quality and even price... And if we buy local and organic we contribute to create a more sustainable world apart from getting the chance to find so many different and amazing varieties.

We are so lucky in Spain because we have such a great weather and tomato season is normally quite long, so I always try to make the most of it. There are always tomatoes in our kitchen, there is such a vast range it is impossible to get fed up. 
Apparently there are around 10.000 varieties around the world, each type with different characteristics that makes each of them suitable for various elaborations like tomato sauce, salads, gazpacho...  
For this recipe you just need large tomatoes that can be easily emptied and then filled. Blanching them helps to remove the skin although you can skip this step if you want to.


AERIAL VIEW STUFFED TOMATOES IN VINTAGE PORCELAIN DISH, GREEN KITCHEN CLOTH, CILANTRO LEAVES, SALT FLAKES, LIME WEDGES


Truth is good tomatoes don't need much although I love testing and trying out recipes and combinations of all kind... I actually have another recipe pending wherein the tomato is the hero and hope to be posting it soon... 



INGREDIENTS STUFFED TOMATOES, CORN, AVOCADO, LIME WEDGES, CILANTRO LEAVES, BLACK BEANS


I love all stuffed veggies, eggplants, pumpkins, sweet potatoes, mushrooms... however they all are warm and baked and that is not what we crave the most when it is so hot outside.

So I thought it could be fun to stuff a seasonal veg like tomatoes with some kind of salad and I had a very nice texmex dressing waiting to be used. So ta-dah there you go, tex mex stuffed tomatoes with a bunch of Mexican ingredients like black beans, avocado, corn, cilantro, lime juice...


FRESH TOMATES WITH WATER DROPS FOR STUFFED TOMATOES RECIPE

STUFFED TOMATOES IN WHITE PORCELAIN DISH, CILANTRO LEAVES,INGREDIENTS IN BACKGROUND, SALT FLAKES




TEX-MEX STUFFED TOMATOES 

INGREDIENTS (Serves 5)

  • 5 ripe tomatoes 
  • 1 can black beans 
  • 1 ripe avocado
  • 1 corn cob, threshed or a small can
  • 1/2 sweet onion
  • Bunch of fresh cilantro
  • 1/2 lime 
  • Pink Himalayan salt
  • Cayenne pepper
  • Tex Mex dressing from Herbes de la Conca
  • Extra virgin olive oil
  • Water
  • Ice cubes
AERIAL VIEW STUFFED TOMATOES IN VINTAGE PORCELAIN DISH, GREEN KITCHEN CLOTH, CILANTRO LEAVES, SALT FLAKES, LIME WEDGES

METHOD

  1. Use a knife to "draw" an X at the base of the tomato.
  2. Put some water in a pot and bring to a boil. Prepare a bowl with iced water and some ice cubes.
  3. Submerge the tomatoes 10-15 seconds then put in the bowl with iced water until completely cold.
  4. Peel them off, you can easily make it with the X you made.
  5. Cut the top as to make a lid or little hat.
  6. Empty the tomato with the help of a knife and a spoon. Reserve it in a bowl to mix with the rest of the salad. 
  7. Cut the onion and avocado into small cubes and chop the cilantro. Put everything in the bowl with the tomato and add the rest of ingredients: beans, corn, lime juice, texmex sauce and drizzle some olive oil. Taste and season with salt and cayenne pepper.
  8. Mix all well, fill the tomatoes and they're ready to serve.
INGREDIENTS STUFFED TOMATOES, WOOD CUTTING BOARD WITH KNIFE, CORN, AVOCADO, LIME WEDGES, CILANTRO LEAVES, BLACK BEANS

STUFFED TOMATOES IN WHITE PORCELAIN DISH, CILANTRO LEAVES,INGREDIENTS IN BACKGROUND

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