QUICK TOMATO RELISH
TOMATOES STUFFED WITH SHRIMP SALAD
When tomatoes are at their peak, it’s nice to preserve some for the cooler days ahead. Serve with cheese, sausages, steak, chicken or fish.
PREP TIME 10 MIN. – COOK TIME 20 MIN. READY IN 30 MIN. – SERVINGS 8
1 lb tomatoes 1-inch piece fresh ginger 2 cloves garlic 1 tbsp olive oil 1 cup chopped red onions
½ tsp crushed red pepper flakes 2 tbsp white wine vinegar 2 tbsp raw sugar
Canning jars Stock up on wide-mouth canning jars to store tomato relish and homemade tomato sauce.
These stuffed tomatoes are a little retro, but completely delicious. They make a tasty, gluten-free addition to a picnic or barbecue.
PREP TIME 25 MIN. – COOK TIME 8 MIN. READY IN 33 MIN. – SERVINGS 8
2 eggs 8 vine-ripened tomatoes 2 lemons 1 pkg fresh dill
½ cup light sour cream 2 (3 oz) cans cooked baby shrimp, drained
STEP 1 Roughly chop the tomatoes. Grate the ginger and mince the garlic. Heat the oil in a medium saucepan and gently sauté the chopped onions, grated ginger, minced garlic and crushed red pepper 5 min. STEP 2 Add tomatoes and cook for 5 min. Stir in vinegar and sugar and simmer for 10 min., stirring frequently, until mixture thickens. Season with salt (in moderation) and pepper. STEP 3 Pour the relish into a 1 pint preserving jar, close immediately, and let cool. Store in the fridge.
Per serving: 45 calories, 2g fat, 0g saturated fat, 0mg cholesterol, 4mg sodium, 7g carbohydrate, 1g fiber, 5g sugar, 1g protein
Quick peel If your tomatoes are fairly firm, you can also peel them with a swivel vegetable peeler. Look for one that has a serrated blade for best results.
tomato
How to peel a
SCORE the bottoms of the tomatoes by cutting an X with a sharp knife.
DROP in boiling water. Leave 45-60 seconds, until skins wrinkle. Remove with a slotted spoon.
PLUNGE immediately into a bowl of ice water and leave until cool.
PEEL the skins from the bottom using a sharp paring knife, if necessary.
MAY/JUNE 2016 51 1 2
STEP 1 Bring a pan of water to a boil and add the eggs. Boil 8 min. for a hard-boiled egg. STEP 2 While eggs are boiling, cut the top off the tomatoes and a thin slice from the bottom so they remain stable. Use a tablespoon to scoop out the seedy core of the tomato. STEP 3 Cool eggs under cold running water, peel, dice, and place in a bowl. Zest the lemons and add zest to the eggs. Juice ½ a lemon and set aside. STEP 4 Set aside 2 sprigs of dill. Finely chop the remaining dill and add to the eggs along with the sour cream and shrimp. Season with lemon juice to taste, salt (in moderation) and pepper. Spoon the stuffing into the tomatoes and garnish with the remaining dill.
Tip Tomatoes can be prepped 3 hours in advance. Store in fridge.
Per serving: 70 calories, 3g fat, 1g saturated fat, 99mg cholesterol, 56mg sodium, 3g carbohydrate, 1g fiber, 1g sugar, 8g protein
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