Stuffed Tomatoes Soup

Stuffed Tomatoes Soup with Pork

Stuffed Tomatoes Soup with Pork

Tomatoes in my garden are growing pretty wild now as it’s almost the end of season. I’ve been planning my recipes around the tomatoes πŸ˜€ and yesterday I decided to revisit an old recipe that use these tomatoes. Stuffed tomatoes soup with ground pork αžŸαŸŠαž»αž”αž”αŸ‰αŸαž„αž”αŸ‰αŸ„αŸ‡αž‰αžΆαžαŸ‹αžŸαžΆαž…αŸ‹αž‡αŸ’αžšαžΌαž€ is very light and delicious! I could actually eat this with a piece of toast. It would make a nice lunch too but I had it during dinner so it went well with my hot steamed rice.

Organic Tomatoes from my Garden

Organic Tomatoes from my Garden

Ingredients
5 slightly under ripe, firm tomatoes (so they don’t fall apart when cooked)
3/4 lb ground pork
1-2 scallions (green onions) white parts only, very thinly sliced
1 tablespoon fresh cilantro stems or the green portion of the scallions
Β½ teaspoon ground black or white pepper
1 teaspoon salt
1 can (14oz) chicken stock
Β½ cup of water
1 tablespoon sugar
1 tablespoon fish sauce
3 tbs oil
2 cloves of garlic, crushed

Method:
Clean the tomatoes and cut the top off (reserve for garnish or discard). Using a pairing knife and a small spoon such as a teaspoon to scoop out the tomatoes flesh. Reserve about 2 tablespoon of the chopped flesh. Reserve the rest for some other dish or discard it. :) Rinse and turn the tomatoes upside down and set on a paper towel to drain.

Hollowed Out Tomatoes

Hollowed Out Tomatoes

While tomatoes are draining prepare the stuffing. In a bowl mix together the pork, scallions, sugar, salt, pepper along with the chopped tomato flesh and set aside.

Stuff the tomatoes with the pork mixture. Start by pressing the filling all around the inside of the tomatoes first. This will help the tomatoes keep it’s shape when cooking. Then add fillings to the middle.

Heat oil in a pan and brown the garlic until golden brown. Be careful not to burn it. Remove and drain on paper towel. In the same pan add the stuffed tomatoes with the filling down. This helps to seal the stuffing so that they do not spill over when they are cooking. It only takes a couple of minute.

Next flip the tomatoes back in it’s upward position and add water and chicken stock. If there is too much oil remaining in the pan, you can pour it out first before adding the liquid. Bring it to a boil and add sugar and fish sauce. Then simmer covered on low for about 5-10 minutes. This will allow the fillings to cook thoroughly and by keeping the heat low you will also keep the tomatoes in it’s shape.

Before turning off the heat taste the broth and adjust accordingly. To serve ladle to a soup bowl/plate and add fried garlic. Garnish with scallions or cilantro sprigs.

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