Stuffed and Baked Tomatoes

Costa Rica
Gregg Martin

4 good sized, ripe (but still firm) tomatoes (left whole)
4 tomatoes, chopped
2 tablespoons vegetable oil
1 cup summer squash (or zucchini) diced into very small cubes
1/2 cup minced scallions (or onions)
1/4 cup finely chopped cilantro leaves (no stems)
2 tablespoons fine bread crumbs
1 cup cooked rice
Pinch of basil, thyme, or other favorite herb
1 cup shredded cheddar cheese

Remove the tops and scoop out 4 tomatoes to make "cups".  Discard seeds and finely chop what is left (but not the cup or top).  In the oil, fry chopped tomatoes, summer squash, scallions, and cilantro in skillet over medium heat for 10 minutes.  In a large bowl, mix fried vegetables with bread crumbs, rice, and herbs.  Fill each of the four tomato cups with this mixture and top with cheese.  Bake at 400º F for about 10 minutes, being careful not to burn cheese.  Serve immediately.

Serves 4.

<< Back to the Recipe of the Month page.