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Stuffing Tomatoes and Transporting them

post #1 of 5
5/17/08 at 11:36am
Thread Starter 
I have a luncheon on Monday for 30 People. They are having Stuffed Tomatoes along with a few other things.

When is the earliest I can start the process and can I stuff them before hand, the night before hand that is? Can I start today (today being sat.) if the event is Monday?
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post #2 of 5
5/17/08 at 11:40am
It depends what you're stuffing them with. I stuff mine with a rice mixture containing rice, olive oil, onions, zucchini, mint, parsley, cumin, and diced tomato. I would not stuff them so early.

What you can do is make your mixture (without the tomato) and exclude the salt, for it will draw moisture from the ingredients. With olive oil in it it will keep in the fridge for a day or 2. When it's time to stuff, add the tomato and salt/pepper, and you're ready to stuff. You'll need to cook at a bit higher temperature because the rice will have absorbed alot of water and have softened a bit.
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post #3 of 5
5/17/08 at 2:57pm
It sounds like Mapiva is talking about a cooked stuffed tomato. I'm only familiar with the cold type that usually has some kind of cold protein salad stuffing. If that is what you are doing, you could make the filling the day before and then stuff the following morning if you want or have your tomatoes prepped and stuff on site if that's feasible.
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post #4 of 5
5/17/08 at 4:07pm
Thread Starter 
These will be cold salads. Cucumber Salad, Chicken Salad, and Marinated Artichoke Hearts. I have made all the fillings. They are boxed up. I just wanted to know if it is saturday and the luncheon is Monday can I go ahead and prep the tomatoes today, stuff them tomorrow, and transport Monday. Or would it be my best bet to transport them empty. I want to do what will taste best in the end. Or could I stuff them several hours before the event?

I know this sounds silly, but just cut the top off and scoop out the insides? The Book I read on Tomatoes told me to scoop out the insides, sprinkle with salt, turn upside down in a rack, and refrigerate.

Let me know if that is the best way or if you have a better way. This is a very important client, no screw ups allowed!!!
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post #5 of 5
5/18/08 at 12:37pm
the one thing about stuffing cold tomatoes is that you need to make sure they are completely drained, or as drained as you can get them..cut off tops, scoop out core and turn upside down on papar towels..my experience is that if you scoop them out too early the side walls tend to collaspe a bit and/or get a wrinkled look to them and/or the tops where you have cut them can look shaggy,..having said that, i would not scoop them out prematurely(sunday afternoon is good), and i would not prefill them..you will be surprised how much liquid will come out..its only 30 people, you will have plenty of time to fill them at the site and the presentation and payoff will be greater..if you even have one doubt, just hold off til monday...it just ain't worth it! also it depends on how far away the party is..if its only a 5 minute drive, you could easily fill them before you leave your shop and transport them, and do the final gussying up at the site..i use to transport tomatoes filled or not in muffin tins..they can be difficult sometimes cuz they have a tendency to roll..in the end, if it were me, i think i would just arrive at the site a bit early
and fill them there..it will be neater...
joey
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