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Strawberry-stuffed tomatoes

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Origin of dish:  Europe
Type of cooking:  Hob
Preparation time: 20 minutes
Cooking time: 15 minutes
Ingredients (serves 4):


Put the tomatoes in boiling water for 30 seconds.

Put them under cold water, slice off the tops then peel them and carefully remove the seeds.

Bring the water, sugar and vanilla pod to the boil in a saucepan then reduce for 5 minutes.

Add the lime juice and tomatoes and poach for 5 minutes.

Leave to cool at room temperature then refrigerate for 3 hours.

Just before serving, hull the strawberries and cut them into small pieces. Drain the tomatoes and fill with the strawberries.

Pour the syrup and grate the lemon zest over the tomatoes.
Advice: Photo: Tomates et Concombres de France / JC. Amiel / N. Arnoult

User comments

another free recipe every day

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