|
| |
Stuffed Tomatoes
(Tomates Rellenos)
|
|
|
| What You Need: |
|
|
|
6 tomatoes (medium to medium-large)
1 cup cracker crumbs
2 eggs, beaten
˝ cup melted butter
1 tablespoon minced parsley
1 tablespoon minced onion
1 tablespoon paprika
Salt and pepper to taste
˝ cup hot water
Butter
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Cut a slice off the top of each tomato and discard. Scoop out the centers. It is easiest if a sharp knife is first used to loosen the sides and then a large spoon is used to scoop out the heart and seeds.
|
2. Put the centers in a bowl. When finished drain off the loose seeds and the excess juice. Chop the centers. Mix with the cracker crumbs, eggs, butter, parsley, onion, paprika, salt, pepper, and water. Stir well.
|
3. Put each tomato in a custard cup and fill by dividing the stuffing between the tomatoes. It may be necessary to mound up the filling a bit.
|
4. Put the cups in a circle in the microwave oven. Half way through the cooking time give each cup ˝ of a turn to provide even cooking.
|
5. Cook until the tomatoes are done and the stuffing is puffy (about 10 minutes).
|
|
NOTE:
|
|
If you overcook, the tomatoes will be too soft and the stuffing on top will be tough. The flavor of these tomatoes is scrumptious
|
| |
|
|
|
|
|
|
|
