We have a new vegetable vendor in our complex who gets fresh veggies and fruits and sells them at a reasonable price. As part of his marketing, he has come up with the offer of free tomatoes. Yes, as many as you like. All you need is to have bought at least one other vegetable. Cool right? So, needless to say my house is overflowing with tomatoes at all times. It is so hard to shake off that silly feeling of grabbing what is free. But I come home and sanity prevails and I am left wondering how to use up all the tomatoes. The daughter is exhausted with tomato soups and tomato rice and tomato juice.

So when I was at a loss to come up with a baked dish for today’s post, I figured it has to have tomatoes because, duh! So I picked out whatever ingredients were in the fridge and pantry and set out to make the dish as I went along. Modestly speaking, it was quite delicious. I liked them so much that I finished them all without leaving any for my husband. He saw the pictures on the laptop and went ballistic. So I have promised to make them again tomorrow because, free tomatoes. Yay!

Makes 5 stuffed tomatoes

WHAT WE NEED

Tomatoes, medium                 5

Paneer / cottage cheese         60-70 gms

Roasted garlic                           2 cloves

Pitted green olives                   1 tbsp

Mixed Italian herbs                  1 tsp

Chilly flakes                                1/2 tsp

Fresh coriander                          To garnish

Oil

Salt
WHAT TO DO

• Preheat the oven at 200C
• Cut a slice from the top of the tomatoes and scoop out the inner flesh and seeds
• Cut a small slice from the bottom of the tomatoes t ensure they can stand well without falling
• Rub oil on the skin of the tomatoes 
• Mix all the other ingredients except fresh coriander to form a crumbly mixture
• Fill the tomatoes with the paneer mixture
• Place them on a baking tray and bake for 12 minutes
• Remove from the oven and garnish with fresh coriander 
• Serve warm
• Enjoy!

 

 

 

This is part of the Bake-a-thon 2016