One of the best phases of my life regarding food is while growing up in my native country of Venezuela and living with my grandmother. I have always admired her ability for cooking with very little ingredients, and always with the unspoken word of promise for a mouthwatering experience, needless to say that all her ingredients always! Always! Had to be fresh and handpicked by her at the local Farmer’s market.
I now think back of such fondly memories of my childhood and must say I miss her and her cooking.
I do remember her stuffed tomatoes. Quick, easy yet refreshing appetizer she would always make.
Here is the idea!
While my grandmother’s deliciously seasoned stuffed tomatoes were based in sweet peas and a little mayo, I decided to make a fresher and a bit healthier version, just perfect for DC’s summer evenings, by adding a twist of ingredients of my own which is corn, herbs, and substituting the mayo for lemon juice. I now think back of such fondly memories of my childhood and must say I miss her and her cooking.
I do remember her stuffed tomatoes. Quick, easy yet refreshing appetizer she would always make.
Here is the idea!
Ingredients
Two Farmer’s Market picked fresh tomatoes
8 ¾ canned sweet peas or “petit pois”
8 ¾ Fresh Cut whole Kernel Corn
Basil and Cilantro
Salt
Pepper
Lemon juice
Olive Oil
Procedure:
Core the tomatoes and set aside
In a small bowl combine the sweet peas and corn
Add about a spoon of cilantro and basil
On a small bowl combined the juice of one freshly squeezed lemon
1/4 spoon or less of olive oil
Salt and pepper to taste
Wisk all ingredients
Add this vinaigrette to the sweet peas and proceed to stuff the tomatoes
Place the stuffed tomatoes in the fridge for 15 to 20 minutes until all flavors are well blended.
Serve! and Enjoy
