Tomatoes, Anyone?


What do you call a counter-top full of tomatoes?

A good start.

Now, to use them all before they rot!

How do you like your tomatoes?  (I might need some ideas, here!)

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19 thoughts on “Tomatoes, Anyone?

  1. Great side dish recipe; slice them and marinate them in the ‘fridge for a few hours in Italian Dressing and herbs of your choice.

    Hope things are going well for y’all!

    • Oh! Did you find that thermometer you were looking for? How did the caramel turn out? I’m sensing a new guest blog post… (P.S. You’ll have to come to Clyde for another visit!)

  2. Ingredients
    •6 medium tomatoes
    •1 pound lean ground beef (90% lean)
    •1 medium onion, chopped
    •2 teaspoons dried basil
    •1 teaspoon salt
    •1/4 teaspoon pepper
    •1/2 cup cooked rice
    •1/2 cup shredded reduced-fat cheddar cheese
    •1 egg, lightly beaten
    Directions
    •Cut a thin slice off the top of each tomato and discard; remove core. Carefully scoop out pulp, leaving a 1/2-in. shell. Reserve 1 cup pulp (discard remaining pulp or save for another use). Invert tomatoes onto paper towels to drain.
    •In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the basil, salt, pepper and reserved tomato pulp; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the liquid has evaporated. Stir in the rice, cheese and egg; heat through. Spoon into tomato shells.
    •Place in a shallow 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6 servings.

    • Thanks for reading, Dawn! Heck yes–love this combo! Too bad basil isn’t blue. Otherwise, this would make the perfect July 4th salad. Purple basil, perhaps? 😉

    • Do whatever you need to do, but it would be good to see you and catch up on your trip. If you do, lemme know and I will bring you some tomatoes fo’ free.:)

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