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.
Serves 6.
Ingredients:
- 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
Directions:
- 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.
- 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.
- Remove to a serving platter and garnish with basil leaves. Serve hot or at room temperature.