Grilled Stuffed Tomatoes
When I was making my Stuffed Tomatoes Soup I wanted to try an experiment. What if I try grilling the stuffed tomatoes instead? Would it pop? Would it leak? Would it collapse? A quick Google search on “stuffed tomatoes” yield a lot of results but mainly about baked or grilled and not much in a soup form. Hopefully my Stuffed Tomatoes Soup can be an addition to that search too 
Anyhow, the results that I came across for bake or grilled tomatoes had some sort of American or Italian touch to it. The ingredients would call for bread crumbs, cheese, olives and etc. Just things that I don’t usually stock in my Asian cabinet. I just gave up with the search and start putting my imagination to play.
The result? Oh my! It was pretty G-O-O-D in my opinion. It met my Asian Taste expectation. 
Again because I used slightly unripe tomatoes it hold it’s shape during the grilling process. Although the juices began to flow out a bit from the stuffing and at one time I thought it was going to explode, but it didn’t, thank goodness LOL 
Also I had to finish it off in the oven setting it to broil because I wanted to brown the top filling a bit.
Here is my recipe for making what I called Grilled Stuff Tomatoes – Asian Style.
The fillings for my Grilled Stuffed Tomatoes remains almost the same as what I did with my Stuffed Tomatoes Soup. The only difference is that I omit the addition of chopped tomatoes flesh and instead added a bed of fresh basil leaves at the bottom of the hollowed out tomatoes in an attempt to flavor the fillings as it grilled and reserve some to garnish as pictured.
Steps to note:
1. Omit adding chopped tomatoes flesh into the filling.
2. Use a couple basil leaves to line the inside of the tomatoes as this will add a nice taste an aroma to the pork fillings when it is grilled.
3. Start on the grill for about 10-15 minutes and then transfer to the oven setting it to broil so it finish cooking the top. Allow it to cool a bit before serving as they might be a bit soft too handle right away. I am using a mini home conventional oven so the temperature setting is a little bit off. Just keep an eye on it when you brown the top fillings as it doesn’t take long.
Garnish with some basil leaves and serve with hot steamed rice. YUM!
