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!)


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
    •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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