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Golden Tomato Cups

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Ingredients
  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
Directions

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

Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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