Baked Tomatoes with Pineapple
Number of servings : 4 Prep time: 15 minutes Cooking time: 30 minutes Type of meal : | Desserts |
Number of servings : 4
Prep time: 15 minutes
Cooking time: 30 minutes
Type of meal : | Desserts | Desserts
Special diet :
4 tomatoes, about 8 cm / 3” in diameter
30 ml / 2 tbsp unsalted butter
125 ml /1/2 cup brown sugar
300 ml / 1 1/4 cups diced fresh pineapple
30 ml / 2 tbsp finely chopped candied ginger
60 ml / 4 tbsp marmalade
To taste chocolate sauce
Preheat oven to 160°C / 325°F.
Cut a slice off the top of each tomato and reserve.
Cut a thin slice off the bottom of each tomato to keep it from rolling.
With a small spoon, carefully scrape out and discard the tomato pulp and seeds.
In a skillet, melt the butter and add 75 ml / 1/3 cup of brown sugar, the pineapple, the ginger and the marmalade.
Simmer 5 minutes, stirring, to cook the pineapple and dissolve the sugar.
Sprinkle the bottom of a baking dish with the remaining brown sugar. Stuff the tomatoes with the pineapple mixture and arrange in the baking dish. Drizzle with the cooking liquid and cover with the reserved tomato tops.
Bake for 20 minutes and cool on the counter.
Serve the tomatoes with their own syrup and a drizzle of chocolate sauce.