When visiting family friends in the south of France, I always look forward to eating stuffed tomatoes. Mme Taurines seasons her dish with abundant garlic and Provençal herbs. It is so aromatic that you can smell it down the street. It is served with plain rice and a simple salad. A bonus is that it can be made in advance and re-heated with no noticeable deterioration in the quality of the dish. Here is my East-West version of her delectable dish.
Cut a small slice off the top of each tomato, with the dimple in the centre. Using a spoon, gently scoop out the pulp of the tomato. Strain the pulp and reserve the liquid, which will be used to moisten the filling. Blot the insides of the tomatoes with kitchen paper.
Soak the mushrooms in warm water for 20 minutes. Then drain them and squeeze out the excess liquid. Remove and discard the stems and finely chop the caps.
Heat a wok or large frying-pan over a high heat until it is hot. Add
Wipe the wok clean and re-heat over a high heat. When it is hot, add the remaining
© 1996 Ken Hom. All rights reserved.