Food Diet and Health

Kidneys in Tomatoes

Posted by Asghar in Food at June 19, 2011

Kidneys in Tomatoes

Kidneys in Tomatoes


PREPARATION TIME           35 minutes

COOKING TIME                   15 minutes

OVEN                                     Preheat to 190°C (375°F, gas mark 5)

6 beef tomatoes, each about 8oz (225)

1 ½ tablespoons olive oil

12 lambs kidneys, skinned, halve and cored

12oz (340g) mushrooms, wiped and chopped

Freshly ground lack pepper

1 ½ level tablespoon wholemeal flour

1 level teaspoon fresh rosemary leaves.


  1. Slice the top off the tomatoes and set aside. Use a serrated grapefruit spoon or a teaspoon to scoop out the core and seeds without piercing the flesh. Put the tomato cases upside-down on kitchen paper to drain well.
  2. Heat the oil in a saucepan, stir in the kidneys and mushrooms, and season with pepper. Cover and cook gently for 10 minutes, stirring occasionally.
  3. Lift out the kidneys and mushrooms with a slotted spoon and set aside. Whisk the flour into the liquid left in the pan and bring to the boil, stirring continuously until thickened. Mix in the kidneys and mushrooms. Spoon 2 kidneys halves and some sauce into cash tomato and push 2 or 3 rosemary leaves into each one.
  4. Put the tomatoes in a baking dish, place the reserved tops on them and cook in the heated oven for about 15 minutes, or until they soften.

Serve with toast or muffins.

Beef tomatoes serve as tender cases for a hearty filling of kidneys and mushrooms, hose juices are the basis of a rich sauce.