It’s my mom’s “fault”, again. Even thought I always try my best to invent new recipes, there are times where certain dishes taste too good to be put on the side. My mom’s version doesn’t include chickpeas, does that count!?
Once upon a time, I was seating on the porch, during one of those summer hot days, where nobody had the will and strength to turn on the stove and cook. Too hot, too humid. It didn’t matter, my family always found a way to enjoy a meal, so if we didn’t want to turn on the stove, we had to invent something else. I guess this is how this recipe came out of my mom’s creative mind.
She came out of the kitchen, right on the porch where we set the table, and these huge tomatoes were nicely put on a place, filled with indefinite stuffing. I looked closer, and it was simply tuna, corn and basil. Wow. How could so few simple ingredients turn a dish into an explosion of flavors? From that day on, this recipe has always been a great option during those lazy-hot summer days. Grazie mamma.
1. Wash the tomatoes and start cutting the top “head” of each tomato.
2. Remove the inside of the tomato, using a knife and a spoon.
3. Put the inside of the tomatoes on the side. You can use it later for other recipes (e.g. tomato sauce, or mix with salad).
4. Now you should have all you empty tomatoes ready to be filled.
5. It’s time to prepare the filling. Mix together in a bowl tuna, chickpeas, corn and cut the fresh leaves of basil. Add some oil and salt.
6. Use a spoon and fill the tomatoes until they are completely full of stuffing.
7. You can choose to put the “head” or “lid” (whatever you prefer to call it) on top, or simply serve tomatoes without them.
Good news: tomatoes taste great even if combined with many other ingredients. You could substitute tuna with salmon, roasted chicken, or even remove proteins completely. You could choose beans instead of chickpeas, or lentils. Some chunks of mozzarella or other cheese would also work. The fresher the ingredients, the better!