How To Make Tomatoes Stuffed With Fresh Mayonnaise And Garlic

Are you a tomato lover? Do you like garlic too? And how about home made mayonnaise? If you've got about thirty minutes to spare, this recipe will create a nice dish that will fill your belly without breaking your piggy bank or subjecting you to the risks associated with processed foods.

First you'll need to crush a small clove of garlic into a medium sized bowl (depending on your love for garlic, you can crush a larger clove if you wish, but a larger clove will give it a stronger garlic kick!). Let the crushed garlic sit for at least 10 minutes before mixing it with the rest of the ingredients.

You'll need 2 tablespoons of minced chives and 1 teaspoon of minced sweet basil. You'll also need to dice celery until you have a full cup. Set these items aside.

For fresh mayonnaise, drop one egg yolk into a bowl and add a 1/2 teaspoon of salt and a 1/2 teaspoon of dry mustard. Now whisk! For the next step you'll need a 1/2 cup of peanut oil and a 1/2 cup of vegetable oil (feel free to mix up the types of oil as well, but keep taste in mind and keep the ratio of oil to 1 cup per each egg yolk). Keep whisking the yolk, salt, and mustard powder, and then slowly add the oil to the mix, drop by drop. As the mayonnaise begins to thicken, you can add the oil at a faster rate, but be patient because if you add too much oil too quickly, you'll have to start over. To be sure, this is a slow process but it shouldn't take more than ten minutes to make fresh mayonnaise. If you want, you can add a few drops of lemon juice which will help stabilize the process.

Next, you'll need four beautiful tomatoes; the bigger the better. Thoroughly rinse the tomatoes and then carefully cut them in half. Do your best to drain the juice without losing the pulp or the seeds. Scoop the seeds and pulp into another bowl. Now pour the minced chives, sweet basil, celery, and crushed garlic into the same bowl. Finally, add a small amount of your fresh mayonnaise. Salt and pepper to taste. Keep adding mayonnaise to your preferred consistency.

The last step is to pour the mix into the tomato halves and then put them in the refrigerator to chill for at least 30 minutes before eating. You'll probably have left over mayonnaise, make sure you seal it inside a plastic container and place it in the refrigerator for later use. Home made mayonnaise will last only a few days.

Although the fresh mayonnaise takes a bit of work to make, it's worth it and after you've tasted it you'll probably want to make larger batches and use home made mayonnaise on a regular basis.

Variations to stuffed tomatoes include adding fried bacon, parmesan cheese, bread crumbs, mustard, cayenne pepper, parsley, and even pine nuts.

Fresh Mayonnaise

1 egg yolk

1/2 teaspoon salt

1/2 teaspoon dry mustard

1 cup of oil (or mix 1/2 cup of two types of oil)

1 teaspoon lemon juice

... and 1 strong arm that won't get tired from whisking!

Tomato filling

1 small clove of garlic (crushed)

1 cup of diced celery

2 tablespoons of chives (minced)

1 teaspoon sweet basil (minced)

You'll also need:

4 Large tomatoes

Learn more about our fresh salad dressings at: RedShell.com

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