Tomato Cup

Returning from a business trip and finding her usually well-stocked refrigerator depleted, Smart Living Mama improvised this appetizer—filling and rich enough in vitamins, protein and enticing flavors to make a quick meal.Having inherited a flair for both the improvisational (JAZZ) and ‘kitchen sink’ (K-SINK) methods of cooking from her own mother, SLM is always able to find some interesting ingredients in her super-crowded pantry, with which to dress up even the sparsest contents of her fridge. (Q & A) (MIN)

Serves 4 persons (use organic whenever possible)

  • 4 medium size tomatoes (select plump, round shaped ones)
  • 3 hardboiled eggs
  • 1 avocado
  • ¼ cup of bread crumbs
  • ½ teaspoon of chopped Tarragon (fresh or dried)
  • Fresh ground black pepper to taste

SLICE off tops of tomatoes, leaving an opening wide enough to scoop out seeds and juice, and later to eat out of it as if it was a cup. Be careful to leave the skin and flesh intact as you scoop. Cut a very thin slice off the bottom of each tomato, too, so that it will stand on the plate without rolling over.Mash the hardboiled eggs and avocado together, add the rest of the ingredients and blend well.

Fill tomatoes with the mixture and for garnish, top each one with a black olive, sprig of parsley, a slice of raw carrot or any other colorful herb, condiment or vegetable that gives a flair to your presentation.

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