Too Many Tomatoes

Tomatoes are great for you, they’re full of flavours, low in calories, have a fair amount of fibre and are rich in vitamins and antioxidants. What’s even more interesting is that despite botanically being a fruit, they are often cooked using savory ingredients. Plus, they’re good for you when cooked or eaten raw.

Now, if you have too many ripe tomatoes at home and are not sure what to do with them and have decided to throw it away, stop right there! There’s no such thing as too many tomatoes!

Tomatoes are one of the many ingredients that can be used in every meal. There are many terrific ways to cook tomatoes and probably some that you might not have tried yet.

With that being said, we’ve decided to share two of our favourite recipes with you that highlights the amazing taste of tomatoes and they’re good for any meals.

Poached Egg with Tomato Sauce on Toast 

Ingredients

• 4 large eggs
• 1 onion Peeled, thinly sliced
• 1 capsicum Seeded, thinly sliced
• 1 tsp Cumin
• 1 tbsp Chili powder
• 2 tbsp Olive oil
• 3 cloves Garlic, minced
• 2 tbsp Tomato paste
• 4 large Tomatoes, diced
• ½ cup Vegetable broth
• ½ tsp Dried oregano
• ½ tsp Salt
• ¼ tsp Freshly ground black pepper
• 2 tbsp Parsley, roughly chopped
• ¼ cup Feta cheese, crumbled

Method

1. In a large skillet, heat oil over medium-high heat.
2. Add onion, capsicum and minced garlic and cook for 2 to 3 minutes.
3. Once the onions are nice and brown, add the diced tomatoes along with the tomato paste and cook until the tomatoes are soft.
4. Once the tomatoes are soft, add in the cumin, chili powder, dried oregano, salt, pepper and stir it for a minute or two without burning the spices.
5. Next, pour in the vegetable broth and allow it to simmer for 20 to 30 minutes or until thickened.
6. Then, make four small wells on top of the sauce and slowly crack the eggs on it without breaking the yolks.
7. Cover and cook for five to six minutes or until the whites are set while leaving the yolks thick but runny. (if you like firmer yolks, cook for 1 to 2 minutes more).
8. Once done, sprinkle chopped parsley and feta cheese on top and serve with warm toast on the side.

Stuffed Tomatoes

Ingredients

• 4 large Tomatoes
• ½ cup Breadcrumbs
• ½ cup Bacon, sliced
• (substitute bacon with chicken slices)
• ¼ cup Parmesan cheese, grated
• ¼ cup Cheddar cheese, grated
• 4 tbsp Unsalted butter, melted
• ½ tsp Salt
• ¼ tsp Freshly ground pepper
• 2 tbsp Fresh parsley, roughly chopped
• 2 tbsp Garlic, minced

Method

1. Preheat the oven to 350°C.
2. Cut a thin slice off the top of each tomato, scoop out the pulps and seeds.
3. Salt the insides of the tomatoes and rest them upside down on a wire rack for 10 minutes.
4. Meanwhile, in a skillet, add one tablespoon of unsalted butter and cook the bacon or chicken slice until crispy.
5. Once done, remove and rest it on paper towels to soak in all the oils.
6. Next, add the remaining melted butter in a large bowl along with the breadcrumbs, garlic, black pepper, parmesan and cheddar cheese and mix well.
7. Then, place the tomatoes in a baking dish and spoon the mixture into each tomato.
8. Bake them for 30 minutes until they’re tender and the stuffings have a nice golden colour to it.
9. Remove from the oven, sprinkle some parsley and serve immediately.