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Vietnamese Stuffed Tomatoes

Vietnamese Stuffed Tomatoes
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Vietnamese Stuffed Tomatoes are a vibrant and flavorful dish featuring juicy, ripe tomatoes filled with a savory mixture of ground meat, fresh herbs, and aromatic seasonings. Easy to prepare in under 30 minutes, this baked recipe balances fresh, healthy ingredients with authentic Vietnamese flavors, making it perfect for a quick weeknight meal or an impressive appetizer for guests.

Ingredients

Scale

Main Ingredients

  • 4 medium firm ripe tomatoes
  • 250g ground pork or chicken (about 1/2 pound)
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 2 tablespoons fish sauce
  • 1/2 teaspoon black pepper
  • 2 tablespoons cooking oil
  • 2 tablespoons fresh cilantro, finely chopped
  • 2 tablespoons fresh Thai basil, finely chopped
  • 50g cooked vermicelli noodles (optional)

Optional Variations

  • 100g crumbled tofu or finely chopped mushrooms (for vegetarian option)
  • 100g chopped shrimp or minced fish (for seafood variation)
  • 1 small fresh chili or 1/2 teaspoon chili flakes (to spice it up)
  • 30g shredded mozzarella or parmesan cheese (for cheesy variation)
  • Fresh mint or regular basil (as herb substitutes for Thai basil)

For Garnish and Serving

  • Fresh cilantro, chopped (for garnish)
  • Toasted sesame seeds (for garnish)
  • Steamed jasmine rice (as side dish)
  • Leafy green salad with light vinaigrette (as side dish)
  • Spicy chili oil (optional for serving)

Instructions

  1. Prepare the Tomatoes: Wash the tomatoes thoroughly. Carefully cut off the tops and scoop out the pulp and seeds with a spoon, making sure not to pierce the walls of the tomatoes. Set the hollowed tomatoes aside and reserve the pulp for the filling.
  2. Cook the Filling: Heat oil in a pan over medium heat. Sauté minced garlic and shallots until fragrant and lightly golden. Add ground meat (or your chosen substitute), breaking it up as it cooks. Once browned, stir in the reserved tomato pulp, fish sauce, black pepper, and finely chopped fresh herbs. If using, add cooked vermicelli noodles now. Cook and stir until the mixture thickens and the flavors meld.
  3. Stuff the Tomatoes: Generously fill each hollow tomato with the cooked meat mixture. Press gently to pack the filling well but avoid overstuffing to prevent breaking the tomato shells during baking.
  4. Bake to Perfection: Place stuffed tomatoes upright in a baking dish. Preheat your oven to 350°F (175°C) and bake for about 20 minutes, until the tomatoes are tender but still hold their shape. The filling should have a slightly caramelized top and be aromatic.
  5. Garnish and Serve: Remove the tomatoes from the oven and let them rest slightly. Garnish with freshly chopped cilantro and toasted sesame seeds. Serve with steamed jasmine rice and a fresh green salad tossed in a light vinaigrette. For extra flair, place on a bed of sautéed greens or drizzle with spicy chili oil.

Notes

  • Choose firm tomatoes to maintain their shape during baking and prevent leaking.
  • Do not overstuff the tomatoes to allow the filling to expand without bursting the shells.
  • Add fresh herbs towards the end of cooking to preserve their vibrant flavor and aroma.
  • If the tomato pulp is too watery, squeeze out excess juice to keep the stuffing from becoming soggy.
  • Allow the baked tomatoes to cool slightly before serving for easier handling and better flavor absorption.
  • Prepare the filling a day in advance to save time when ready to bake.
  • Leftover stuffed tomatoes can be refrigerated for up to 2 days in an airtight container.
  • The filling freezes well separately, but raw stuffed tomatoes do not freeze well.
  • Reheat leftovers gently in the oven at 300°F (150°C) for 10-15 minutes to preserve texture and flavor.

Nutrition

Keywords: Vietnamese, stuffed tomatoes, baked tomatoes, ground pork, Vietnamese herbs, easy dinner, healthy recipe, quick meal, gluten free, aromatic, savory

Find it online: https://eazyummy.com/vietnamese-stuffed-tomatoes/