How to Make Stuffed Tomatoes with Fresh Mayonnaise and Garlic

Are you a tomato lover? Do you like garlic too? And the homemade mayonnaise? If you have about thirty minutes to spare, this recipe will create a pleasant dish that will fill your stomach without breaking your piggy bank or subjecting you to the risks associated with processed foods.

First, you will need to crush a small garlic clove in a medium bowl (depending on your love of garlic, you can crush 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 minced sweet basil. You will also need to chop the celery until you have a full cup. Put these items aside.

For the fresh mayonnaise, place an egg yolk in a bowl and add 1/2 teaspoon of salt and 1/2 teaspoon of dry mustard. Now beat! 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 note the taste and ratio of oil to 1 cup for each yolk egg). Keep whisking the egg yolk, salt, and mustard powder, and 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. This is certainly a slow process, but it shouldn’t take more than ten minutes to make fresh mayonnaise. If you want, 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 and then carefully cut them in half. Do your best to drain the juice without losing the pulp or seeds. Place the seeds and pulp in another bowl. Now pour the chopped chives, sweet basil, celery, and crushed garlic into the same bowl. Finally, add a small amount of your fresh mayo. 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 fridge to chill for at least 30 minutes before eating. You probably have mayonnaise left over, be sure to seal it inside a plastic container and place it in the fridge for later use. The 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 the addition of 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 oil (or mix 1/2 cup of two types of oil)

1 teaspoon lemon juice

… and 1 strong arm that won’t tire of beating!

Tomato filling

1 small garlic clove (minced)

1 cup diced celery

2 tablespoons chives (minced)

1 teaspoon sweet basil (chopped)