Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Tomato time all ready

Stuffed red ripe Beef Steak

One per person Tomato that is.

Cut top off and scoop out the insides like you would do a pumpkin to make a jack-o-lantern except the face carving is optional.

Keep tomato cool while you make the stuffing.
I like to use a mix of sea food and cooked rice to stuff my tomatos. Fresh cooked Dungeness crab mixed with rice and small shrimp. Season with garlic, a little salt, and OLD BAY if you like it.

most any seasoning you like with seafood will do.
place a good shreded cheese on top to seal in flavor.
bake on low heat 250-275 until cheese is melted and turning brown.

Serve hot with french bread. I sometimes slice up the tomato and spread it on a slice of toasted French or Italian bread.

Good eats.

Bullwnkl.

A good beefsteak is hard to beat. Sounds like you have a great recipe for them, when you get tired of eating them fresh, that is!
M

I prefer Travelers but the plants are hard to come by early so I usually raise a few Early Girls and Big Boy or Better Boy. miles

I slice mine thick, dust with kosher salt and ground pepper. Take two thick slices of home made bread, slather on the Duke's or Hellman's, put the 'maters between the slices, and pig out.

That was the way my grandparents taught me to eat them! We were to poor to afford store bought bread! Home grown tomatoes are the best!

My plants have blossoms on them now! I can almost taste those fresh tomatos! (Maybe in 2 months )