Tomates garnies

Tomates garnies

By
From
Encyclopedia of Food and Cookery
Serves
6

This special way with tomatoes is often used as a garnish for dishes such as roast chicken, rack of lamb or roast fillet of beef.

Ingredients

Quantity Ingredient
6 firm, ripe tomatoes
salt
sugar
60g butter
235g peas, cooked and hot

Method

  1. Cut tops off tomatoes and carefully scoop out seeds. Sprinkle insides with salt and a touch of sugar, then turn upside-down to drain for 30 minutes. Pat insides dry with paper towels. Put 1/2 teaspoon butter into each tomato and arrange in a buttered baking dish.
  2. Melt remaining butter, reserve 1 tablespoon and mix rest with peas. Fill tomatoes with peas and brush skins with reserved butter. Bake in a preheated moderately hot oven (190°C) for 10 minutes, brushing skins again with butter after 5 minutes.
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