Stuffed Red Tomatoes Cooking Recipes

Ingredients :

6

1 cup

1 tbsp

1/4 cup

2 tbsp

2

1/2 tsp

1/2 tsp

1/8 tsp

firm red tomatoes

dry toasted bread crumbs

chopped fresh basil or 1¹/2 tsp dried

chopped parsley

chopped scallions

cloves garlic, finely chopped

dried thyme

salt

pepper

lemon wedges, for garnish

1. Slice the top from each tomato and scoop out the pulp.
2. Drain the pulp and chop it coarsely.
3. Invert and drain the tomato shells on paper towels.
4. Combine the tomato pulp with the breadcrumbs, basil, parsley, scallions, garlic, thyme, salt and pepper.
5. Spoon the stuffing mixture into the tomatoes.
6. Arrange the stuffed tomatoes in a 12-by-7-by-2-inch microwavable casserole.
7. Microwave on high 100% for 3 minutes.
8. Rotate the dish a half turn and microwave on high 100% for 3-5 minutes, until the tomatoes are hot and fork tender.
9. Serve garnished with lemon wedges.

Serves 6

Note :

While this best made with vine-ripened tomatoes and fresh garden basil, it is also a flavorful cold weather vegetable dish. If you make it in the fall or winter, it is a good idea to let the tomatoes sit at room temperature for a few days to ripen further, even if they look ripe when you buy them.

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