Gingery pork -filled tomato recipe
Welcome to Tomato weekBon Appéits Hoch summer celebration of our favorite fruit of all time. Fill your dead with heirlooms and pack your bags with sun Golds: Every day we share a brand new, extra delicate way to optimally use this fleeting season.
Imagine the tender, tasteful filling of a pork Dumpling– chosen with soy sauce and lightened with a combination of ginger, garlic and spring onions. Now imagine that instead of a typical dumpling cover, it is filled into a juicy tomato that is to be eaten next to a rice hill with a fork and a knife. Cute and a bit silly, it is an entertaining way to consume a surplus of summer tomatoes in a surprising and filling way, even directly from the baking dish.
This recipe requires 8–10 slic (or beefsteak) tomatoes because they can really vary in size. You want all tomatoes to stand almost at the top with their seasoned pork meat. If your tomatoes are at the greater, you may only have enough pork to plug in 8 in total.
