A Tinned Oyster Treat

Some time ago, I promised I’d report on my attempts at recipes from Barbara-Jo McIntosh’s Tin Fish Gourmet.  As usual, I didn’t read the cookbook so much as fixed recipes, but as more of a guide.  So I combined elements from two different recipes, “Christmas Eve Oysters” (p 82) and “Shrimp and Spinach-Stuffed Tomatoes” (p 133).  The result is delicious.

So here’s my first offering: Oyster-Stuffed Tomatoes.

• 8 Campari tomatoes
• one mushroom
• one green onion
• one tablespoon capers
• 1/4 cup grated parmesan cheese
• one 3 1/2 oz can smoked oysters

With a paring knife, cut off the tops of the tomatoes, removing the stem.  Then use a melon baller to scoop out most of the flesh of the tomatoes (save this for your soup or sauce stock).  Dice the mushroom to pea size, and slice the green onion finely.  Mix mushroom, onion, capers, cheese, and oysters in a bowl, using the oil from the tinned oysters to moisten the mixture.  Spoon mixture into the tomatoes.  Place stuffed tomatoes in a shallow, foil-lined pan, and broil for 10 minutes.  Serve immediately.

My wife’s only complaint was that the tomatoes should have been bigger, with more stuffing.