This is month three for our Crazy Ingredient Challenge. The challenge is to come up with a recipe using two very unique ingredients not usually found together. Last month it was chocolate and cauliflower. This month: tomato and coconut.
This one intrigued me greatly and I set out to find something that would be a tasty incorporation of these two unique flavors.
I told Hubby and he said “uh, no thanks.” Geesh…. Where is his adventure? Oh well, these two ingredients are two I enjoy so why not combine them? After much thought, I checked the pantry and the fridge and came up with these tropical bites. I’ve been using a lot of mango and pineapple this summer in mycooking so I added them to this recipe for a little tasty tomato bite that I found to be a perfect side dish for grilled salmon.
2 Tablespoons coconut oil
1 cup toasted coconut
12 vine ripened tomatoes
3/4 cup cooked rice pilaf
2 Tablespoons coconut milk
1/4 cup chopped pineapple
salt & pepper to taste
Crushed red pepper to taste
1 fresh mango
1/4 cup pineapple
2 Tablespoons coconut milk
Preheat the oven to 350 degrees.
First, toast the coconut. Add the coconut to a small saucepan with 2 Tablespoons of coconut oil. Cook on medium heat until golden brown and slighly crispy. Set aside.
Core out the tomatoes as you would a green pepper. Using a small paring knife, cut out the stem then scrap the seeds and juices out of the center, leaving a tomato “bowl.” You can either discard the juices or save them for another recipe idea. Arrange the tomatoes in a glass baking dish.
In a large bowl, mix the rice, toasted coconut, pineapple, coconut milk, salt and pepper and crushed red pepper.
Stuff each tomato with an equal amount of the coconut mix.
Bake in the oven for 25-30 minutes depending on how “squishy” you like your tomatoes. I like mine nice and soft.
While your tomatoes are baking, make the sauce. Cut the mango into chunks and add to a food processor.
Add the pineapple and coconut milk and blend until smooth. You can keep this in the refrigerator until the tomatoes are done.
To serve, drizzle some of the sauce on top of the tomato and serve with your favorite main dish. I had mine with salmon and I thought it was just perfect. If you’re vegetarian, you can have them with grilled firm tofu.
There you have it! Another Crazy Ingredient Challenge successfully completed. I love this challenge as it forces me to think outside the box when I cook.
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