Stuffed Tomatoes-Two styles.

My wife came across this recipe from a Rm2 Western cook book.  

She managed to tweaks it for our taste buds.

It is  simple and fast to cook. 

Buy about 10 small tomatoes-clean and slice off about 1 cm from the head and scoop up the pulp and seeds.

 Mash it up to cook with the other fillings.

The lid of the tomato is use to cover it when oven cook.  

The stir fried fillings are garlic, Shiitake mushroom, minced pork, fish paste, shrimps and savory tomatoes pulp and juice-salt, sesame oil and pepper to taste.

 

Gently spoon the fillings into the fresh and raw tomato-topped with a piece of cashew nut and it is ready to serve !

 

Gently spoon the fillings into the fresh tomatoes and then covered with the cut off  top of the tomato-oven cooked for about 10 minutes-the oozing savory tomatoes juice plus the pork/shrimp/fish paste were more flavorful than the fresh style.

Note:Tomatoes contain lycopene (one of the most powerful antioxidants), anthocyanin (water soluble vacuolar pigments), double the normal Vit C, 40 times the normal Vit A.