Stuffed Tomatoes

Paring Knife, 10 ½” Skillet with cover, 3-quart Mixing Bowl, Junior Steamer/Colander

Culinary Tools:



  • 6 medium vine-ripened tomatoes
  • 2 cups frozen mixed vegetables
  • ¾ cup nonfat mayonnaise
  • 1 tablespoon oregano
  • ¼ cup bread crumbs
  • 1 tablespoon smoked paprika
  • Salt and pepper to taste



With the Paring Knife, make a crosscut at the top of the tomatoes.  Pour two cups water in the 10 ½” skillet; pre-heat at medium-high heat for 3 minutes.  Place tomatoes in the hot water, cover skillet, and close the valve.  Let them in the skillet for 30 seconds in order to be able to peel them easily.  Carefully remove the tomatoes from the skillet and discard water.

Peel tomatoes and with the Paring Knife you previously used, make a hole in each of them.  Cut out ¾ of the way into the tomatoes.  Carefully spoon pulp out; empty half of it in the 3-quart Mixing Bowl and set aside.

In the same skillet, add mixed vegetables.  If they are frozen solid, you do not need to add water. If they are not so solid anymore, add one ounce of water.  Cook vegetables at medium heat, with the cover on and the Redy-cook valve open.  When it starts whistling, reduce heat to minimum, close the valve and let the vegetables cook for three additional minutes.  Drain them well in the Junior Steamer/Colander.

Placed cook vegetables in the bowl where you had reserved the tomato pulp; add ¾ cup of nonfat mayonnaise, oregano, bread crumbs, salt and pepper to taste.  Mix well.  Carefully stuff all tomatoes with this mixture and sprinkle with smoked paprika.