Stuffed Tomatoes Recipe - Gluten Free, Dairy Free

It's been a while since I've posted a recipe. I decided to try adapting a recipe from a popular local cookbook, The Multi-Cultural Cuisine of Trinidad and Tobago & The Caribbean by Naparima Girls' High School Cookbook  . This is the best cookbook ever. It has most of the local dishes so all I have to do now is to use the recipes as inspiration to create gluten free and dairy free versions. The original Stuffed Tomatoes recipe included breadcrumbs and butter/margarine which I substituted with rice and olive oil. The picture only has one stuffed tomato because I ate the others (Haha). They tasted really good.


Stuffed Tomatoes
Serves 3

3 large tomatoes
pinch of salt
1/4 cup finely chopped onion
1/4 tsp minced garlic
1 tbsp olive oil or vegetable oil
1/4 cup finely chopped tomato pulp
1/4 cup precooked salmon or any other meat (chicken, ham, beef, etc)
1/4 cup precooked rice
1/2 tsp salt

  1. Cut a thin slice off each tomato at stem end and scoop out pulp.
  2. Rub inside of tomato shells with a pinch of salt and invert to drain.
  3. Sauté onion and garlic in oil until onion is transparent. Add tomato pulp, salmon, rice, salt, cook for 5 minutes.
  4. Fill tomato with stuffing bake in a preheated oven at 350°F (176°C) for 15 minutes.


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