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Steamed Stuffed Tomatoes

Too hot to bake? Get out your steamer or steamer/rice cooker and try these stuffed tomatoes. This recipe makes good use of the delicious tomatoes that are abundant in the summer.Steamed Stuffed Tomatoes

Serves 6.


  • 6 medium ripe, firm tomatoes
  • 1/2 c plain dry bread crumbs
  • 1 Tbsp fresh basil, minced
  • 2 tsp butter or margarine, melted
  • 1/2 tsp sugar
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • basil leaves for garnish


  1. Cut a thin slice from the top of each tomato. With a paring knife, carve around the perimeter of the inside of each tomato, and then, with a small spoon, scoop out as much of the pulp and juice as possible without injuring the shape. Place the tomato pulp and juice in a medium bowl, and snip any large bits of pulp with a kitchen shears.
  2. To the bowl of tomato pulp/juice, add the breadcrumbs, basil, melted butter, sugar, onion powder, salt and pepper; blend well. Fill the tomato shells with the mixture and cover with the tomato “lids”. Place side by side, upright, in a steamer over simmering water. Steam for 12-15 minutes or until they are heated through, but still holding their shape.
  3. Remove to a serving platter and garnish with basil leaves. Serve hot or at room temperature.

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