Mother Earth Living

Kitchen Table: Lime and Basil Stuffed Tomatoes

Try this tangy tomatoe and basil recipe with pasta, fish, squash or poultry.
By Barbara Fay
August/September 1997
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Lime and Basil Stuffed Tomatoes
Barbara Fay, Fairbanks, Alaska

These tangy tomatoes are equally good served hot, chilled, or at room temperature. Leftover sauce is delicious on pasta, cooked spaghetti squash, boiled potatoes, steamed vegetables, fish, or poultry.

• 4 medium-sized ripe tomatoes
• Dry bread crumbs
• Lime-Basil Sauce (see below)
• 1 to 2 tablespoons melted butter or grated Parmesan cheese

Lime-Basil Sauce
• 4 cups lightly packed fresh basil leaves
• 1/2 cup olive oil
• 1 cup freshly grated Parmesan cheese
2 tablespoons sugar
• 3 cloves garlic, quartered
• 1/4 cup lime juice

1. Carefully scoop the flesh, juice, and seeds from each tomato, leaving a shell. Chop the pulp, measure it, and place it in a bowl. 2. Place the ingredients for the sauce in a blender or food processor and process until smooth, scraping down the sides of the container several times. 3. Combine the pulp with the same quantity of both bread crumbs and sauce. Pack the mixture into the tomato shells and top with more dry bread crumbs. Drizzle on a little melted butter or top with cheese. 4. Bake at 350°F until the tomatoes are just heated through.

Do you have a favorite previously unpublished recipe to share? Send it to “Kitchen Table”, c/o The Herb Companion, 201 East Fourth Street, Loveland, CO 80537-5655; fax (970) 669-6117 or e-mail If we publish your recipe, you’ll receive a $50 check from The Herb Companion. 

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