Good for Luaus
A Hawaiian Favorite
This is a Hawaiian approach to roasting Tomatoes for serving at Luaus or barbecues. Although Tomatoes may not seem a specially Hawaiian type of food, they belong to the third major wave of ingredients introduced from the North American mainland in the 19th century and were well domesticated in the Islands more than a century ago.
6 medium size firm, ripe Tomatoes
¼ teaspoon Salt
8 ounces fresh Spinach, trimmed and washed
2 Shallots, finely chopped, or chopped Green Onions, white part only
6 tablespoons canned Coconut Milk
¼ cup dry unseasoned Bread Crumbs, such as Panko
1 teaspoon crushed Red Pepper flakes
1 hard cooked Egg yolk, crumbled
First, slice the upper third off each Tomato. Scoop out the insides with a spoon, leagving a shell about a quarter-inch thick. Save the tops and insides for soups. Lightly sprinkle the inside of each Tomato with a pinch of Salt. Place the Tomatoes upside-down on paper toweling to drain.
Next preheat the oven to 400º Fahrenheit.
Meanwhile, cook the Spinach in a large pot of boiling salted water until wilted, about 1 minute. Drain. When cool enough to handle, squeeze out all excess liquid with your hands. Chop the Spinach. You should have about half a cup.
Combine the Spinach with the Shallots, Coconut Milk, Panko Bread Crumbs and Red Pepper Flakes in a medium-size bowl.
Next, wipe out the inside of the Tomatoes with paper toweling. Fill with the Spinach mixture. Arrange snugly in a rectangular baking pan about 8 x 8 x 9 inches.
Bake in the preheated hot oven at 400º for 15 minutes or until the Tomatoes are heated through. Sprinkle the tops with the crumbled Egg Yolk and serve.
This could be made the same day you have the Luau or other outdoor meal and carried to eat on site with other dishes like Spare Ribs.