We ate raw Beefsteak tomatoes tonight. I think it might be the first time I have eaten a whole one, a whole one the size this one was. The other one I bought was a bit larger, I gave that one to hubby.
I 'cored' both of the tomatoes with my apple corer. It was a much smoother operation than easing out the centre of an apple. I chopped up the firm centres and mixed the bits of tomato into half a pot - about 80gms of Mascarpone, (a creamy Italian spreading cheese) then added a generous shake of sweet chili to the filling for those red firm fleshed globes. Each tomato was placed in the centre of a plate laid with air cured meat. A few pieces of multi-coloured sweet peppers provided a decorative garnish.
It seemed to me, having tested in the time honoured way, my two Avocado Pears, they would soon be well past their best and should be used. I didn't fancy preparing over-ripe, mushy, Avocados; they need to be done over a sink with sleeves rolled up above the elbows, if, they prove worth saving!
The coarsely prepared home-made Guacamole satisfyingly plopped into a rustic serving bowl and sat tantalisingly in the centre of the table waiting to be dipped into with fresh pretzels. It's much more interesting to break dipper bits off a pretzel, than use bread sticks, or tortilla chips.
Tonight, we both discovered what the 'Beef' meant in Beef steak Tomatoes. Hubby decided on putting some of the air cured meat into the nearest thing to a doggy bag, he got a portion of mine as well. We also have much of the Guacamole dip saved in an airtight container in the fridge. We felt as stuffed as the tomato had been.
Lesson: I reckon a raw beefsteak tomato can hold its own with a bit of vinaigrette and sprinkled fresh chopped herbs. It might be easier to cook a very large one, perhaps stuffed with some type of grain. In both instances, we can in future, share a generously proportioned Beefsteak Tomato between the two of us.