Side Dishes:

Stuffed Tomatoes

Comment on this recipe

Ingredients

5 tomatoes
1 carrot, chopped
1/4 cup peas
1 medium-size onion, chopped
1 medium-size potato, mashed
1 teaspoon fresh ginger piece
2 teaspoons white flour
Salt and pepper, to taste
8 teaspoons tomato ketchup
1 teaspoon butter or oil

Instructions

Cut one side and scoop out the pulp from the tomatoes. Save 2 teaspoons of pulp. Steam carrot and peas. Fry chopped onion and ginger until light brown. Then add flour, salt and pepper. Add two teaspoons of tomato pulp, steamed vegetables and mashed potato and cook for 5 minutes until dry. Cool and stuff the mix into the tomatoes. Heat butter or oil in frying pan; put stuffed tomatoes and ketchup in pan.. Sprinkle with salt and cook for 3 minutes. Serve hot. Serves 5.

Savitha Raghunathan
Moline