Last summer, I happened upon this wonderful recipe at a tomato festival in the French Quarter of New Orleans. From a tent, a long line of tomato-heads waited anxiously to get their hands on Chef Leah Chase’s stuffed tomatoes. I joined the line, soaked in N’awlins summer sweat, and received a tomato. I ate it and went back for another. Chef Chase, beaming with southern charm, handed me my treat and directed me to a lady who was handing out the recipe. Lucky me. This past Christmas, I made the tomatoes and well, my grandmother now thinks I can really cook. Enjoy!
Ingredients:
1/3 cup butter oil or butter
6 medium tomatoes
1/2 pound or finely chopped ham
1 pound raw small peeled shrimp, ruff chopped
1 whole egg beaten
1 cup plain bread crumbs
3 sprigs fresh thyme or 1 tsp dried thyme
1 tablespoon fresh chopped basil
1 tablespoon of chopped parsley
1 onion, finely chopped
1/2 teaspoon salt
1/2 tsp. cayenne pepper
Heat oil/butter in skillet. Cook onions. Add ham and cook till soft. Add shrimp and cook for about 5 minutes. Cut tops off tomatoes and spoon out inside. Chop the insides and add to skillet. Crack the egg and add the garlic, thyme, parsley, basil, salt and cayenne pepper and cook about 10 minutes. Then tighten with bread crumbs and cool for 5-10 minutes. Stuff the tomatoes with filling and the tops with bread crumbs. Place a dollop of butter on top and place in oven. Cook till browned, about 20 minutes.
