Are you a tomato lover? Do you also like garlic? And how about homemade mayonnaise? If you have a spare thirty minutes, this recipe will create a nice dish that will fill your belly without breaking your bank or exposing you to the risks associated with processed foods.
You’ll first need to mash up a small clove of garlic in a medium bowl (depending on your love of garlic, you can mash up a larger clove if you like, but a larger clove will give you a stronger garlic kick!). Let the crushed garlic sit for at least 10 minutes before mixing it with the rest of the ingredients.
You will need 2 tablespoons of chopped chives and 1 teaspoon of chopped sweet basil. You will also need to dice the celery until you have a full cup. Put these items aside.
For fresh mayonnaise, place one egg yolk in a bowl and add 1/2 teaspoon salt and 1/2 teaspoon dry mustard. Now bat! For the next step, you will need 1/2 cup of peanut oil and 1/2 cup of vegetable oil (feel free to mix the types of oil as well, but be mindful of flavor and keep the ratio of oil to 1 cup for each yolk). Keep beating the egg yolk, salt, and dry mustard, then slowly add the oil to the mixture, drop by drop. As the mayonnaise begins to thicken, you can add the oil at a faster rate, but be patient because if you add too much oil too quickly, you’ll have to start over. Sure, this is a time-consuming process, but it shouldn’t take more than ten minutes to make fresh mayonnaise. If you wish, you can add a few drops of lemon juice to help stabilize the process.
Next, you will need four beautiful tomatoes; the bigger the better. Rinse the tomatoes well, then carefully cut them in half. Do your best to drain the juice without losing the pulp or seeds. Scoop out the seeds and pulp into another bowl. Now for the minced chives, sweet basil, celery and crushed garlic in the same bowl. Finally add a small amount of your fresh mayonnaise. Salt and pepper to taste. Keep adding mayonnaise to your preferred consistency.
The last step is to pour the mixture into the tomato halves and then put them in the refrigerator to chill for at least 30 minutes before eating. You probably have mayonnaise left over, make sure you seal it inside a plastic container and place it in the fridge for later use. Homemade mayonnaise will only last a few days.
Although fresh mayonnaise takes a bit of work to make, it’s worth it and after you’ve tried it, you’ll probably want to make larger batches and use homemade mayonnaise regularly.
Variations to stuffed tomatoes include adding fried bacon, Parmesan cheese, breadcrumbs, mustard, cayenne pepper, parsley, and even pine nuts.
fresh mayonnaise
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 cup of oil (or mix 1/2 cup of two types of oil)
1 teaspoon lemon juice
… and 1 strong arm that won’t tire of flapping!
tomato stuffing
1 small garlic clove (crushed)
1 cup chopped celery
2 tablespoons chives (chopped)
1 teaspoon sweet basil (chopped)
You will also need:
4 large tomatoes
