Kamado Joe: Stuffed Barbecued Tomatoes

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The sun came out for a couple of hours today so I grabbed the chance to do a dish that reminds me of summer. English winters are hard for South Africans and my way of coping is barbecuing with lovely fresh ingredients and some brightly coloured food.

This is a really simple dish, takes minutes to prepare and definitely does not disappoint in the flavour stakes.

Take 4 large tomatoes and cut the top off, keep them as they will be used.  Empty out all the seeds and excess flesh (very carefully).

The stuffing is even easier and the beauty of this is you can add or take away ingredients as you wish.

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Finely chop ; one small red onion, 3 medium mushrooms, a small handful of fresh coriander and 3 slices of smoky streaky bacon. Breadcrumb 2/3 slices of crusty white bread and mix everything together with a healthy dollop of olive oil and then season with salt and pepper. Using either a spoon or your hands stuff this mixture into the empty tomatoes and put back the lids.

Place on the Kamado Joe and cook at 300 F for about 20 minutes.

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The dressing I used, which definitely adds a little zing, was one chopped spring onion, some finely sliced cucumber, a healthy portion of finely chopped green chili , a squeeze of lemon juice, a capful of white wine vinegar and some olive oil. Mix well and then pour generous amounts over the tomatoes.

This is how I get my dose of summer through the English winter – freshness from the coriander, sweet juices of the tomatoes with the smokiness from the bacon and the BBQ with a kick from the dressing.

Then the kids came home and demolished my Stuffed Tomatoes in under 5 minutes….

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