Vietnamese French Inspired Stuffed Tomatoes Recipes

Steps:

• Slice off about 1/2" tomato top and scoop the seeds inside.
• Reserve pulp for sauce in a small bowl, set aside.
• Dry each side of tomato "cup" gently until dry with a paper towel.
• Fill each cup with the filling ingredients (pork, shiitake mushrooms, 2 TB fish sauce, sugar, ground pepper, shallots and scallion), making sure they are tightly packed in tomato.
• Over medium high heat, add olive oil to cover bottom of saute pan.
• When oil is hot, place tomatoes with the meat facing down
• Cook until surface of meat is nice and golden, or approximately 10-15 minutes.
• Transfer all tomatoes to roasting pan and bake for 40 minutes.
• SAUCE PREPARATION: Add the reserved tomato pulp to small saucepan and bring it to a boil.
• Simmer uncovered about 5-10 minutes and remove from heat.
• Mix with water, fish sauce, oyster sauce and sugar then add it to your tomatoes.
• Serve over steamed rice and voila, you're done. =).

Steps:

• Cut each tomato into two and scoop out most of the pulp, leaving a firm case.
• Place each half upside down on paper towels to drain.
• Combine all other ingredients and mix well.
• Fill tomato halves with mixture and pat it down firmly.
• Heat oil in skillet and put in tomatoes, stuffed side down.
• Cook over medium heat until the tomatoes are just soft, but not mushy.
• Remove and put on an oven safe plate, stuffed side up.
• Put under broiler for 10 minutes until pork chars a little.
• Serve garnished with a sprig of fresh coriander.