Those of us who grow tomatoes know they can get ahead of you if you aren't careful, so we are always looking for ways to use them up. I tend not to want to can or freeze them as I don't really grow that many anyway. I know it's best not to put them in the refrigerator, as the flavour is much better if you don't. We really enjoy fresh tomatoes and have had a lot of toasted tomato sandwiches in recent weeks, as well as a good variety of salads and other dishes that contain tomatoes. This week I found a new way to use them that I just had to try out.
First you need a tomato that is about 3 inches in diameter. One of my plants grows beefsteak tomatoes, so I was all set.
Then you need to cut the top off, and hollow out the seeds and pulp. Put the tomato shell into a small bowl.
Break and egg into another small bowl and add an 1/8 of a teaspoon of dried basil, and a pinch of both salt and pepper. Beat well, and pour this mixture into the tomato.
Sprinkle the egg with up to a tablespoon of grated Parmesan cheese, if you care to, and replace the lid you cut off the tomato.
Microwave for 2 minutes on the Roast (7) setting of your microwave.
In my case, I just sprinkled some Parmesan on to give it the flavour, but used nowhere near the tablespoon full. I might next time, or I might just put some mozzarella on it, as I often do with microwaved scrambled eggs. I didn't do a good job of cutting the irregular top off, so I simply used a piece of wax paper to cover it while cooking, and that worked just fine. I know basil and tomatoes go together, but I'm not sure if I'll add that next time, but there definitely will be a next time. I enjoyed this as a breakfast, but I'm sure it could be part of an interesting lunch.
Enjoy.
First you need a tomato that is about 3 inches in diameter. One of my plants grows beefsteak tomatoes, so I was all set.
Break and egg into another small bowl and add an 1/8 of a teaspoon of dried basil, and a pinch of both salt and pepper. Beat well, and pour this mixture into the tomato.
Sprinkle the egg with up to a tablespoon of grated Parmesan cheese, if you care to, and replace the lid you cut off the tomato.
Microwave for 2 minutes on the Roast (7) setting of your microwave.
In my case, I just sprinkled some Parmesan on to give it the flavour, but used nowhere near the tablespoon full. I might next time, or I might just put some mozzarella on it, as I often do with microwaved scrambled eggs. I didn't do a good job of cutting the irregular top off, so I simply used a piece of wax paper to cover it while cooking, and that worked just fine. I know basil and tomatoes go together, but I'm not sure if I'll add that next time, but there definitely will be a next time. I enjoyed this as a breakfast, but I'm sure it could be part of an interesting lunch.
Enjoy.
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