Shallots stuffed with tomato and chilli

I’ll happily chuck onions or shallots in pretty much anything I cook, but it’s not often that they’re the main component of a meal! Here I’ve slow baked largish shallots stuffed with a gorgeous spicy paste of tomato, chilli, garlic, and plenty of herbs.

The sweetness of the caramelised shallot is balanced beautifully by the punch of the stuffing, and the lovely soft texture is a joy.

I ate mine at room temperature with a salad, but they’d be lovely wrapped in flatbread, or on top of polenta too.

Stuffed shallots with tomato and chilli

Stuffed shallots with tomato and chilli

serves 1

3 shallots, about 65 g each

for the stuffing

4 cherry tomatoes

1/2 a green chilli

1 clove of garlic

1 tsp fresh coriander

1 tsp fresh parsley

1/4 tsp celery seed

2 tsp oil

salt and pepper

Preheat the oven to 160 degrees c

You will need a small baking dish to fit the shallots fairly tightly, and some foil.

To make the stuffing, simply blend the ingredients together until amalgamated but still with a little texture (reserve a little coriander for garnish if you like). You could chop the vegetables and herbs rather than blending if you liked, and then mix with the oil and seasoning.

Remove any loose bits of skin and whiskery root from the shallots, and then cut a slit along the length, almost all the way through. Carefully open the shallot out a little to make room for the stuffing.

Place the shallots in the baking dish, and spoon the stuffing in.

Cover the dish loosely with foil and bake for 75 – 90 minutes, until the shallot is soft.

Before they went in the oven

Before they went in the oven

You can serve them in the skins (they look quite impressive, and unusual) or slip them carefully out, whereby they’ll be easier to eat!

By E.

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