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Baked Stuffed Beefsteak Tomatoes
To scoop out the tomato flesh for these baked tomatoes, you can use the small end of a melon baller. Use the leftover tomato pulp (which doesn't get used in this recipe) to add texture to a storebought pasta sauce or toss it into a soup (homemade or storebought). You can store the pulp in the freezer until you're ready to use it.
  • 4 large tomatoes (about 3 pounds), preferably beefsteak
  • 1 green bell pepper, diced
  • 1 cup frozen corn, thawed
  • 1/4 cup plain dried breadcrumbs
  • 2 tablespoons tomato paste
  • 1/4 cup chopped fresh basil
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil

1. Preheat the oven to 400°F. With a sharp paring knife, core the tomatoes. From the cored end of each tomato, remove the center pulp, leaving a thick shell. Coarsely chop 3/4 cup of the tomato pulp (save the remainder for another use). Set the tomato shells aside.

2. In a large bowl, stir together the chopped tomato pulp, the bell pepper, corn, breadcrumbs, tomato paste, basil, garlic, and salt.

3. Place the tomato shells, cut-side up in a 9-inch square glass baking dish. Spoon the vegetable mixture into the tomato shells, mounding the tops slightly.

4. Drizzle the oil over the tomatoes. Bake until the tomatoes are piping hot and the stuffing is tender, about 25 minutes.


Nutritional Information
Per serving: 180 calories, 5.2g total fat (.7g saturated), 0mg cholesterol, 5.9g dietary fiber (1.2g soluble), 33g carbohydrate, 6g protein, 447mg sodium.
Good source of: fiber, folate, niacin, potassium, riboflavin, thiamin, vitamin B6, vitamin C, vitamin E.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
45