Make stuffed tomato cups with leftover tomatoes

Summer tomatoes are abundant and now is the peak of deliciousness. Now that you’ve made as many Caprese salads as possible, your neighbors may no longer want “gifts” (they’ll have to gobble up their surplus). If you’re looking for a new way to eat these summer gems, use them as cups and pack them.

Tomatoes are like little water balloons, but when the water (and seeds) are removed, they essentially leave an edible cup that is juicy and perfect for stuffing. , can easily reduce the yield of tomatoes. sauce Or chili with tomato bounty (although it’s definitely a great use), this recipe highlights the shape and texture of flavorful summer tomatoes. It’s a great dish, and (bonus!) they come already in your personal serving cup.

The best thing about these stuffed tomato cups is that you can get as creative as you like with the stuffing. Make them Turdakken, fill them up with pizza, or make them burgers. Serve packed with cold salad or coleslaw. A healthy corn, black bean and red onion salad tossed with lime juice, salt, garlic powder and cumin. Egg salads and pasta salads also make great fillings.

If you’re tired of cold snacks, take it a step further and make stuffed baked tomato cups. In addition to warming everything up, baking evaporates some of the water from the tomatoes, concentrating the flavor a bit. (A great solution for out-of-season tomatoes that make you crave tomatoes in the dead of winter.) If you plan to roast these tomato fillings in the oven, use pre-cooked fillings. Most meats and vegetables release moisture when roasting. Tomatoes are already pretty juicy, so you don’t want a pile of steamed meat in a puddle.

A sure winner is the buffalo chicken and rice-stuffed tomatoes (recipe below). Mix in a few tablespoons of leftover rice or bread crumbs to help absorb the roasted tomato juices.

To make stuffed tomato cups, first hollow out the tomatoes. Cut the end of the tomato stem and cut a hole about 1.5 to 2 inches large enough to hold a spoonful of the filling. You can also do this with smaller tomatoes, but make sure the filling is packed in there. Using a metal spoon, carefully scoop out the seeds and large ribs and place in the trash. Do this directly over the trash to avoid a watery mess. If you are making stuffed chilled tomatoes, place a tomato cup in a serving dish. If you plan to roast them, place them in a greased baking dish. Press the tomatoes evenly. They soften when cooked and support each other better when they are close together. , with your favorite hot or cold filling. If roasting, bake at 425°F for 20-30 minutes. The skin is cracked and the top has burnt spots. Top with shredded cheese or chopped herbs before serving.

The following recipe is for buffalo chicken and rice-stuffed tomatoes. They’re playful, delicious, and I think one of the healthier iterations of buffalo chicken. Rice adds a bit of bulk, absorption and stability. Serve vegetarian with tofu or cauliflower. (Or whatever. Everything tastes great with buffalo sauce.)

Buffalo chicken and rice stuffed with tomatoes

material:

• 6 medium tomatoes
• 6 ounces chicken breast (chopped into 1/2-inch cubes)
• ½ tsp cooking oil
• 1/2 teaspoon salt
• Garlic powder ¼ tsp
• 2 tbsp rice (it’s ok to leave some left over after cooking)
• 1 tablespoon buffalo sauce (used this time) buffalo wild wing sauce)
• shredded cheese (optional)
• coriander (optional)

Preheat oven to 425°F. Lightly oil a small baking dish.

Peel the tomatoes with a small knife and set aside. Scoop with a metal spoon to remove water and seeds. Set the tomatoes open in a baking dish. Tomatoes should be close together. Don’t hesitate to squeeze together a little.

Add a little vegetable oil to a frying pan, sprinkle with salt and fry the chicken thighs over medium heat. Cook until lightly browned. Place chicken in a small bowl and sprinkle with garlic powder. Add the rice and buffalo sauce and mix everything together.

Top each tomato cup with buffalo chicken mixture. Bake at 425°F for 20 minutes or until tomato skins are cracked and filling is slightly browned on top. If using cheese, top each tomato with cheese and bake for 3-5 minutes.

Top with chopped coriander and serve hot. Leftovers can be stored in the refrigerator with the lid on for 3 days. Heat in the microwave for 45 seconds to 1 minute.