Stuffed tomatoes are a classic and versatile dish with endless variations. This version, with shrimp and roasted vegetables, is perfect for a light dinner or an elegant appetizer. The combination of the sweetness of ripe tomatoes with the intense flavor of shrimp and the smoky touch of roasted vegetables creates a delicious balance.
It is an easy and quick recipe, ideal for beginners. By using frozen roasted vegetables and frozen shrimp, we save time without sacrificing flavor. It is also a great way to use up ripe tomatoes you have at home, and you can customize it with other ingredients like rice, tuna, or cheese.
Don't waste the tomato pulp: you can use it to make a fresh sauce to accompany bread or pasta, as indicated in the recipe. This dish is ideal for serving on special occasions or for surprising your partner with a romantic dinner.
Cook
45 min
Servings
2
Peel the prawns, previously defrosted and mix them with the roasted vegetables (also defrosted), without chopping the prawns, season with salt and a splash of oil.
While we cut a small slice from the top of the tomatoes, with a ball cutter we empty the inside of the tomatoes, taking care not to break them, until the inside is emptied.
The tomato meat that we take out, we can use it to make a sauce to spread the bread of the sandwiches, place it in the blender bowl, add oil and salt to taste and grind it. This sauce can last you several days in the refrigerator in perfect condition, since both oil and salt are great preservatives.
Place each tomato in a clay pot.
Spread the prawns mixed with the vegetables between the two tomatoes.
Add a raw egg inside each tomato and cover with the tomato slice that we cut at the beginning.
Bake at 180º for an hour and serve carefully so as not to break the tomato when placing it on the plate.
