Handle Tomatoes With Kid Gloves

Tomatoes aren’t something most of us would dream of microwaving. Yet they microwave just fine if given kid-glove care.

If you intend to microwave fresh tomato halves, be sure to choose those that are of medium size (about six ounces apiece) and are firm-ripe. Juicier tomatoes will simply disintegrate.

Of course, there’s no point in microwaving tasteless tomatoes, the kind that are bred more for firmness than flavor then picked green, packaged in plastic and shipped cross-country.

The tomatoes to microwave are those from your own garden or from the nearest farmer’s market. Home-grown tomatoes are coming into season, and here are just a few ways to microwave them with perfect results.

BEEFSTEAK TOMATOES AU GRATIN

4 (about 6-ounce) firm-ripe beefsteak tomatoes

8 (1/8-inch) slices sharp Cheddar, Swiss or Gruyere cheese

Halve tomatoes crosswise, but do not peel. Arrange tomato halves in circle on microwave-safe 12-inch platter, cut-sides up and not touching.

Cover with plastic wrap, vented at 1 corner, and microwave on HIGH (100% power) 5 to 6 minutes, rotating platter 180 degrees at half time, until tomatoes are slightly softened.

Cut cheese slices slightly smaller than tomato halves. Top each tomato half with 1 cheese slice and microwave, uncovered, on MEDIUM-HIGH (70% power) 1 1/2 to 2 minutes until cheese melts. Makes 4 servings.

STEWED TOMATOES

1 1/2 pounds medium, firm-ripe tomatoes, peeled, cored and quartered

2 teaspoons grated onion

1 large clove garlic, crushed

1/4 cup minced sweet red pepper or celery

1 teaspoon minced fresh basil or oregano or 1/4 teaspoon crushed dried

1/4 teaspoon sugar

1 bay leaf

1/4 teaspoon celery salt

1/8 teaspoon black pepper

Mix tomatoes, onion, garlic, sweet red pepper, basil and sugar in microwave-safe 2-quart casserole. Add bay leaf.

Cover with tight-fitting lid (wax paper between dish and lid works well) and microwave on HIGH (100% power) 3 to 6 minutes, stirring after 2 minutes, until just soft. (Don’t overcook. Time will vary according to variety and ripeness of tomatoes, so check often.)

Discard bay leaf, sprinkle tomatoes with celery salt and pepper and serve warm, at room temperature, or chilled. Makes 4 servings.

RICE AND CHEDDAR-STUFFED TOMATOES

4 (2 1/2- to 3-inch diameter) firm-ripe tomatoes

1 small onion, peeled and minced

1 tablespoon butter or margarine

1 cup cooked rice

3/4 cup coarsely shredded sharp Cheddar cheese

2 tablespoons minced canned green chiles

1/4 teaspoon salt, about

1/8 teaspoon black pepper

Slice 1/4 inch off stem ends of tomatoes and discard. Scoop seeds and pulp into bowl, drain tomatoes upside-down on several thicknesses of paper towel. Discard tomato seeds, drain pulp and coarsely chop. Set aside.

Microwave onion and butter in wax-paper-covered microwave-safe, 1-quart casserole, on HIGH (100% power) 2 1/2 to 3 minutes until transparent. Mix in tomato pulp, rice, cheese, chiles, salt and pepper.

Stuff tomatoes with rice mixture, dividing evenly. Arrange tomatoes in 9-inch pie plate, 1 inch apart, leaving empty space in center.

Microwave, uncovered, on MEDIUM-HIGH (70% power) 7 to 9 minutes, rotating pie plate 180 degrees at half time, until tomatoes are just soft. Check for doneness after 7 minutes (don’t pierce or tomatoes will lose juice and shape). Makes 4 servings.

Note: Because tomatoes microwave fast, cooked stuffings that only require reheating work best. In microwave ovens of 700 watts or more, vine-ripened tomatoes may cook more evenly on MEDIUM (50% power), but time may need to be increased 1 to 2 minutes.

In ovens of less than 600 watts, increase cooking times about 15%.