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3 medium tomatoes
2/3 cup crushed Saltine crackers
2/3 cup crushed Ritz crackers
2 tablespoons chopped fresh basil
1 teaspoon seafood seasoning or celery salt
1/2 teaspoon paprika
1/2 cup butter, melted
1 tablespoon lemon juice
1/4 cup capers, drained

Preheat oven to 350 degrees. Core and cut tomatoes in half. Scoop out “meaty” portion of tomatoes, chop and reserve. Put tomato shells in a baking pan. In medium bowl, combine crackers, then remaining ingredients, with reserved tomato. Divide stuffing equally among tomato shells and bake until tender and golden, about 15-20 minutes.

Serving size: 1 stuffed half. Per serving: 190 calories, 1.8 g protein, 15.6 g fat, 9.7 g carbohydrates, 1.3 g fiber, 659 mg sodium, 40 mg cholesterol

Marti Hagler, Pedernales Electric Cooperative

June 2009 Recipe Contest