tango tomatoes
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featured in Gaucho Grilling
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ingredients
6 large firm tomatoes
8 ounces uncooked chorizo (or spicy Italian sausage)
2 tablespoons olive oil
1 medium white onion, finely chopped
2 ribs celery, finely chopped
1 poblano (or green bell) pepper, finely chopped
2 cloves garlic, finely chopped
Coarse salt and freshly ground black pepper
3 tablespoons chopped cilantro leaves
1/2 cup seasoned dry bread crumbs
1 cup grated pepper jack cheese
1/4 cup grated Parmesan
8 ounces uncooked chorizo (or spicy Italian sausage)
2 tablespoons olive oil
1 medium white onion, finely chopped
2 ribs celery, finely chopped
1 poblano (or green bell) pepper, finely chopped
2 cloves garlic, finely chopped
Coarse salt and freshly ground black pepper
3 tablespoons chopped cilantro leaves
1/2 cup seasoned dry bread crumbs
1 cup grated pepper jack cheese
1/4 cup grated Parmesan
instructions
1
Preheat oven to 350 degrees F.
2
Cut off top third of each tomato. Scoop out seeds, juice and pulp from and discard. Set aside. Chop tomato top and set aside.
3
In medium nonstick skillet, saute chorizo or sausage in olive oil, breaking it up with a spoon as it cooks. When browned all over, add onion to skillet and cook until soft, stirring frequently. Add garlic, celery, and poblano pepper and cook for another 2 minutes, stirring to combine well. Add reserved chopped tomato tops, salt, and pepper and stir for another minute.
4
Remove skillet from heat. Mix in 2 tablespoons cilantro, bread crumbs, and pepper jack cheese. Using a large spoon, stuff mixture into tomatoes, packing down firmly. Top with Parmesan and place tomatoes in oiled baking dish. Bake until heated through and cheese turns golden, approximately 20 minutes.
5
Sprinkle with remaining 1 tablespoon of cilantro and serve.
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