Tomatoes grow well in our garden
and what we cannot eat or give away gets packed into the freezer. Consequently we
eat a lot of tomato based dishes. Yellow tomatoes were extremely prolific in
2020. They are low in acid, but then the taste is quite bland. To use them up I would
add a couple of yellow ones to every tomato based dish I made last year. The red
ones all but disappeared so at the beginning of last summer I decided to come
up with a yellow tomato dish before the next crop grew into maturity. To help
along the flavour I added fresh dill. Fresh dill grows like a weed
in our garden, there is an endless supply throughout the growing season. Really,
fresh dill is essential; it brings up the yellow tomato flavour exceptionally
well. My Deconstructed Stuffed Peppers provided the start. I recall the dish
turned out so well I now wish we grew more yellow tomatoes last year. Maybe this year...• Core and chop the peppers, discarding seeds and stems.
• Chop the tomatoes.
• In a large pot sauté the onions in 2 Tbsp oil until soft.
• Add the peppers and the tomatoes to the pot.
• Begin to cook on medium heat, stirring often.
• Meanwhile place the ground pork in a large bowl.
• Add the soft onions, the garlic, the fine breadcrumbs and the egg.
• Season with salt and ground pepper to taste.
• Combine the meat mixture thoroughly.
• Form into small meatballs.
• Remove the pot from the stove and one by one place the meatballs on top of the vegetables.
• Return pot to heat and add enough water to cover the meatballs.
• Bring to the simmer, reduce heat a little and cover the pot.
• Cook until the meatballs are no longer pink inside.
• Remove the pot from heat.
• Using a slotted spoon gently transfer meatballs to a tray.
