What do you do when you have too many tomatoes from the garden? Here is a stuffed tomato recipe that is popular in my family. We all love them and everyone of us has a different recipe for them. I make a different version each time I make them. Here I added dulse (sea vegetable) to give a nice flavor of the ocean. My husband loves these stuffed tomatoes. Inge, my next door neighbor enjoyed these as well! I want to thank our family friends, Cô Vân and her husband for these sweet tomatoes from their bounty garden!
Stuffed Tomatoes with Dulse and Chinese Vermicelli (serves 3-4)
1 lb lean ground pork
6 medium tomatoes, cut in half, scoop out the inside, discard seeds and reserve
1 1/2 lbs chopped tomatoes (including the scooped out parts of the 6 medium tomatoes)
3 1/4 oz Chinese vermicelli, soaked in hot water until softened, cut into 2-3 inch lengths
3/8 oz chopped scallions plus 1/8 oz
3/4 oz lightly packed dried dulse, shredded into 0.5 to 1-inch pieces
1 egg white
1 garlic cloves, minced
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp sugar
1 tsp mirin (Japanese rice wine)
1 tsp plus 2 Tbsp oyster sauce
1 tsp soy sauce
2 Tbsp canola oil
1 Tbsp cornstarch mix in 1 T cold water
1) In a medium size bowl, mix together pork, Chinese vermicelli, 3/8 oz scallions, dulse, egg white, garlic, salt, pepper, sugar, mirin, 1 teaspoon oyster sauce, and soy sauce.
2) Stuff each of the 12 tomato halves with the stuffing.
3) Heat oil in a large pan over medium high heat.
4) Add stuffed tomatoes (meat facing down) onto the pan, cover pan 3/4 of the way to prevent oil from spattering, cook for 4 minutes.
5) Flip the tomatoes over, cover pan 3/4 of the way, cook the other side for 4 minutes.
6) Flip the tomatoes over onto the meat side, add the 1 1/2 lbs of chopped tomatoes and 1/8 oz scallions to the pan, cook for 20 minutes.
7) Stir in 2 tablespoons oyster sauce and cook for 1 minute.
8) Stir in cornstarch mixture in the pan and cook for 1 more minute.
9) Serve with rice.
|making the stuffing|
|all stuffed up!|
|adding diced tomatoes and scallions|
to make the sauce
|cooking the sauce down further|
|thickening the sauce with cornstarch mixture|
*Chinese vermicelli is also called cellophane noodles, bean thread noodles or glass noodles. They are not the same as rice noodles.
*To purchase dulse and other sea vegetables you may contact Mr. Larch Hanson at