Sprout Stuffed Tomatoes Recipes

Ingredients :

4 large tomatoes

50 g Mung chinese bean sprouts

50 g alfalfa sprouts

1 tbsp chopped fresh chives

2 tbsp oil

1 tbsp lemon juice

salt and pepper

1. Remove the stalks from the tomatoes.
2. Turn them upside down and cut off a "lid" from the bottom of each tomato.
3. Scoop out the seeds and discard.
4. Scoop out most of the tomato flesh and put through a sieve.
5. Chop the bean sprouts and alfalfa sprouts and mix with the tomato flesh, chives, oil, lemon juice and plenty of salt and pepper.
6. Fill the tomato cases and replace the lids.
7. Chill before serving.

Note :

These make an attractive first course or an accompaniment to other dishes in a buffet meal. Large Beefeater or Marmande tomatoes are the best to use.

Serves 4 - 6

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