I’ve made those vegetarian “sausage”-stuffed tomatoes a few times because they’re absurdly easy and delicious, and every time I’ve frozen the middles of the tomatoes to experiment with using them as the beginnings to soup later on. Here’s a the best of my experiments so far — very tasty.
- 2 big round tomatoes (or the middles of 4-6 tomatoes used in that stuffed-tomatoes recipe, above)
- 2-3 cups cups of water
- 1/2 cup leftover cooked barley or brown rice
- 1 large yellow onion, diced small
- 1 cup cooked wild shrimp
- 1/4 cup to 1/2 can garbanzo or kidney beans
- 1 1/2 tsp hungarian paprika
- 1 tsp dried rosemary, minced
- 1 tsp Thai or Chinese fish sauce
Put the tomatoes, water, barley, onion, shrimp, and beans in a small pot and bring to a boil. Simmer 5 minutes, then add the spices and fish sauce and keep simmering until the onions are done. Salt & pepper to taste. Eat.
Some scissored chives thrown in just at the end to make it look pretty probably wouldn’t go amiss.
That’s not my photo (sorry! Here’s the one-skillet meal that it goes with), but aside from the jalapenos, my soup looked pretty darned similar (and, eff it, it’s friday and the light in here is terrible. no photo stuff at this hour).