Tomato filled with salmon and pine nuts, with a pistou dressing
By Maria Elia
From Ready Steady Cook
Ingredients
For the tomato
- 25g/1oz butter
- ½ small onion, peeled, chopped
- 1 garlic clove, peeled, crushed
- 2 tbsp pine nuts
- pinch chilli powder
- pinch ground ginger
- pinch cayenne pepper
- 1 tbsp tomato purée
- 55g/2oz salmon fillet, skin removed, chopped
- 1 ripe beef tomato, top sliced off, hollowed out with a spoon, seeds discarded
For the pistou dressing
- 1 handful fresh basil leaves
- 2 tbsp pine nuts, toasted
- 4 tbsp extra virgin olive oil
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/400F/Gas 6.
Melt the butter in a pan over a medium heat and gently fry the onion and garlic for 3-4 minutes, until softened. Add the pine nuts, chilli powder, ground ginger, cayenne, tomato purée and salmon and stir well. Cook for a further 2-3 minutes.
Fill the hollowed-out tomato with the stuffing mixture and place onto a baking tray.
Bake the stuffed tomato in the preheated oven for 5-7 minutes, or until softened.
Meanwhile, for the pistou dressing, place all the pistou dressing ingredients into a food processor and blend until smooth.
To serve, place the cooked tomato into the centre of a serving plate. Drizzle the pistou dressing around the edge of the plate.
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