Stuffed Green Tomatoes

October 22, 2009

Stuffed Green Tomatoes

Sara Jones, Tucson CSA

If you have a favorite stuffing that you use for filling peppers or
other vegetables, why not try it inside green tomatoes? Baking
the tomatoes helps to mellow their tanginess.

3-4 medium green tomatoes
3/4 cup diced, stale bread
2 tablespoons cornmeal
1 teaspoon ground cumin
1 teaspoon ground dried oregano
2 tablespoons melted butter or oil
1/4 cup broth
1/4 cup shredded cheddar cheese
2 roasted green chiles, peeled, seeded and chopped
Salt and pepper to taste

Using a paring knife, core the tomatoes. Use a teaspoon to
scrape out remaining seeds and juice from inside of tomatoes.
Sprinkle inside of tomatoes with salt and pepper. Place tomatoes
open side up on a glass baking dish. Mix together diced bread,
cornmeal and spices. Drizzle mixture with melted butter and
broth, adding more broth or water as necessary to moisten
mixture well. Combine mixture with shredded cheese and green
chiles, then spoon into hollowed out tomatoes. Bake in a 375º
oven for about 20 minutes, until filling is browned on top.

One Response to “Stuffed Green Tomatoes”

  1. Violy Says:

    I’m so proud of you Honey! So to help get rid of some of the bitterness you can pairobl them for 8-10 minutes in a pot of boiling water with sea salt until they are just tender, strain them then saute them in some garlic and butter/olive oil mixture, salt and pepper and see what you think. Keep in mind that bitter might not be something you eat frequently so your palette isn’t used to it so be patient and keep eating them you’ll start craving them before long, I hope. 🙂 At breakfast we have them with eggs or sausage a lot! So satisfying.

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