I don’t have much to say about these except that I felt like a bloody genius serving them…well, except the presentation because I was a little careless and didn’t spoon the finished tomatoes out very carefully, so they looked a ploppy mess:
But they smelled so good and I was excited to dig in, so I really can’t blame me.
Also, the stove mess is from a whole other dish that I neglected to clean up before moving on to making these because I’m a slob like that.
Anyways, they’re delicious and nutritious and, if you present them with dignity, they look really impressive.
Additionally, the salmon can be replaced with eggplant or mushrooms or zucchini or some divine vegie combo for a totally vegan version.
What you need:
- 200 g (about 2 pavés) of cleaned and de-boned salmon
- 1.5 cups of tapenade
- 6 medium tomatoes (I got funny looks while picking these at the grocery store as I had to walk two aisles over to find a flat surface upon which to test their stand-up-ability – worth it!)
- 3 tbsp of breadcrumbs
- 1.5 cups of uncooked rice
- 1 and 3/4 cups of stock
- 1 tbsp olive oil or butter
What you do:
- In a greased frying pan over medium heat, fry the salmon until just cooked.
- Clean and scoop the guts out of the tomatoes, reserving the innards and the tops.
- Drain the tomato guts and chop them up to a fine dice.
- Add the tomato insides, stock, oil and rice to a pot and cook as you normally would rice. Or nuke it in a bowl, like I do because I’m a complete failure at stove top rice because burning.
- Preheat oven to 375 degrees.
- Place the tomatoes in a lightly greased roasting pan.
- Break the salmon up into bite-sized pieces.
- In a large mixing bowl, mix the salmon, the tapenade and the breadcrumbs.
- Fill the tomatoes with the salmon & tapenade mixture, dividing the mix evenly among the tomatoes.
- Top the tomatoes with their tops and bake for 30 minutes.
- Make a bed of rice on each plate and top the beds with tomatoes. Two per person is a meal.