AP Studios / Recipe: Tex Mex Tomatoes


Well, it finally rained today which means Seattle’s Indian summer is winding down. If you’re like me, you are starting to crave hearty meals but still have lots of tomatoes to use up. This tex mex tomato recipe from our client, California Tomato Farmers  is the perfect transition meal into the colder months. This traditional side dish has been given a makeover with the addition of jalapeno, coriander and chilli. It’s spicy, filling, and oh so easy to make.

Tex Mex Tomatoes

Makes 4 servings

4 firm California Tomatoes
2 tsp olive or vegetable oil
¼ cup finely chopped onion
1 garlic clove, minced
1 small jalapeno, seeded and minced
1 cup cooked leftover rice
1 tsp chilli powder
½ tsp
dried oregano leaves
2 tbsp finely chopped coriander
Hot pepper sauce to taste
1 cup Tex Mex cheese blend

Preheat oven to 350°F. Slice off top quarter of each tomato and chop, discarding core. Scoop out seeds and pulp of tomatoes (great to use in pasta sauce, soup or stock), leaving ⅓-inch rim. Set tomatoes in a baking dish.
Heat oil in a large frying pan over medium. Add onion, garlic and jalapeno, and stir until soft, about three minutes. Stir in rice, chopped tomato, chilli powder and oregano, cook until hot. Turn into a bowl. Stir in coriander, hot pepper sauce and all but ¼ cup cheese.

Fill tomatoes with mixture. Sprinkle with remaining cheese. Bake until hot and cheese turns golden, 25 to 30 minutes.

About the photographer: EJ Armstrong is the chief art and cookie addict at the Black Building. She has thirty years of experience in the visual world, making her the lead nagger, design junky and advice columnist. You can find her on Instagram @avisualist

Posted By: EJ
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