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Golden Tomato Cups

Love.Food's picture
  Firm tomatoes 6 Medium
  Frozen broccoli 10 Ounce (1 Package)
  Water 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄8 Teaspoon
  Egg 1
  Salt 1⁄2 Teaspoon
  Leaf oregano 1⁄4 Teaspoon, crumbled

1. Cut off tops of tomatoes; scoop out insides with a teaspoon. Turn cups upside down to drain. (Use pulp to season soup or stew.)
2. Cook broccoli, following label directions; drain. Keep hot.
3. Bring water and butter or margarine to boiling in a small saucepan. Add flour and the 1/8 tea-spoon salt all at once; stir vigorously with a wooden spoon about 2 minutes, or until batter forms a thick smooth ball that follows spoon around pan. Remove from heat at once; cool slightly.
4. Beat in egg until mixture is thick and shiny smooth.
5. Sprinkle tomato cups with the 1/2 teaspoon salt and oregano; fill with hot cooked broccoli.
6. Spread about 1 tablespoon batter over broccoli in each tomato, then spoon remaining batter, dividing evenly, in a mound on top. Place tomatoes in a shallow baking dish.
7 Bake in hot oven (400°) 25 minutes, or until topping is puffed and lightly golden.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 617 Calories from Fat 274

% Daily Value*

Total Fat 31 g47.8%

Saturated Fat 17.2 g86.1%

Trans Fat 0 g

Cholesterol 276 mg92%

Sodium 1405.8 mg58.6%

Total Carbohydrates 67 g22.2%

Dietary Fiber 16.4 g65.6%

Sugars 19.9 g

Protein 26 g52.6%

Vitamin A 310% Vitamin C 590%

Calcium 24.7% Iron 24.3%

*Based on a 2000 Calorie diet

Golden Tomato Cups Recipe