Mackerel Stuffed Tomatoes
recipe for Mackerel Stuffed Tomatoes has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
Stuffed tomatoes are a favourite in Andalucia either
cold or baked with a drizzle of olive oil. This recipe
calls for a browned manchego cheese topping with the
tomatoes themselves being stuffed with a combination
of mackerel fillets, diced onion, basil and pepper.
Great Spanish tapas for the summer that add both flavour
and colour to the table.
for Mackerel Stuffed Tomatoes
12 large vine tomatoes
200g Mackerel fillets (tinned)
1 Small onion, diced
2 Basil leaves, finely chopped
to make Mackerel Stuffed Tomatoes
heat your oven to 180°C.
Take each tomato and cut a thin slice from the bottom
so that they stand flat.
Slice off the tops of the tomato and carefully hollow
out each one creating a cavity, retain the tomato
seeds but discard the core.
Place the tomato seeds in a bowl along with the mackerel
fillets, diced onion, basil and pepper, mash up and
Stuff each tomato with the mixture.
Place a good pinch of grated manchego on top of each
Bake in the oven for 25 minutes or until the manchego
cheese begins to bubble and turn brown.
Serve with salad and a good drizzle of olive oil.
with permission of Orce