STUFFED TOMATOES WITH CHORIZO AND CORNBREAD
Vine-ripened tomatoes filled with sausage and corn bread taste out of this world. They're terrific as a first course or partnered with grilled meat or shrimp. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the cornmeal, salt, baking powder and baking soda. In another bowl, whisk eggs and buttermilk., Place oil in an 8-in. ovenproof skillet; heat skillet in a 450° oven for 3 minutes. Meanwhile, stir egg mixture into dry ingredients just until moistened., Carefully swirl the oil in the skillet to coat the sides and bottom of pan; add batter. Bake at 450° for 12-16 minutes or until a toothpick inserted in the center comes out clean. Cool completely., Place cornbread into a food processor; cover and process until coarse crumbs form. Set aside., Cut a 1/4-in. slice off the top of each tomato; with a spoon or melon baller, hollow out each tomato, leaving a 1/2-in. shell. Discard pulp. Sprinkle salt into each tomato; place upside down on paper towel for 10 minutes to drain., Crumble chorizo into a large skillet; add onion and pepper. Cook over medium heat for 6-8 minutes or until meat is fully cooked; drain. Cool slightly., In a large bowl, combine the cornbread crumbs, chorizo mixture, cilantro and cumin; stir in eggs. Place tomatoes in an greased 13x9-in. baking dish. Spoon cornbread mixture into each tomato, mounding in the center., Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted in the center comes out clean and the tops are golden brown.
Nutrition Facts : Calories 395 calories, Fat 22g fat (7g saturated fat), Cholesterol 215mg cholesterol, Sodium 1396mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 5g fiber), Protein 20g protein.
CORNBREAD-STUFFED TOMATOES
Vine-ripe tomatoes deserve a lighter treatment of fillings. These are filled with vegetables and bacon, highlighting, not hiding, the tomatoes true flavor. Cuisine at Home, Issue 64.
Provided by Manami
Categories Quick Breads
Time 50m
Yield 6 Tomatoes
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF.
- Sauté bacon in a sauté pan over medium heat until crisp, 8-10 minutes.
- Drain on paper towel-lined plates; pour off all but 2 T drippings.
- Prepare tomatoes while bacon is sauteing, cutting off and reserving the tops.
- Scoop out the pulp with a melon baller or grapefruit spoon, leaving a 1/2-inch thick wall of flesh inside tomato.
- Transfer the pulp to a colander, and invert the tomatoes on a plate to drain while making the filling.
- Heat the 2 T drippings in the same pan over medium heat.
- Add the onion and garlic and sweat 3-4 minutes, or until tender.
- Stir in the corn, cook 3-5 minutes, then add spinach; sauté until it wilts, it wilts quickly and will fit in sauté pan.
- Off heat, toss the corn-spinach mixture with the cornbread, tomato pulp, 1/2 cup Parmesan, basil, reserved bacon, salt and pepper.
- Fill tomatoes with a generous 1/2 cup of stuffing mixture; don't pack it in or the tomatoes may split. (Amount will vary depending on their size) and arrange in a 7x11-inch baking dish.
- Sprinkle the tomatoes with remaining Parmesan and replace tomato tops.
- Bake 15-20 minutes or until heated through and tomatoes are tender.
Nutrition Facts : Calories 213.9, Fat 12.9, SaturatedFat 5.2, Cholesterol 23.8, Sodium 385.9, Carbohydrate 16.4, Fiber 4.1, Sugar 7.2, Protein 10.7
STUFFED TOMATOES
Steps:
- Preheat oven to 400 degrees F.
- Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.
STUFFED TOMATOES
Spicy, tasty warm treat!
Provided by Stephanie Burr
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
- Bake in preheated oven for 15 minutes.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 36.7 g, Cholesterol 78.2 mg, Fat 32.8 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 14.8 g, Sodium 1864.8 mg, Sugar 9.8 g
TOMATOES STUFFED WITH GRILLED CORN SALAD
Beefsteak tomatoes are very meaty, and their size makes them perfect for stuffing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Pull back corn husks, leaving them attached at base of ear. Remove and discard silk; pull husks back over corn. Place ears in large bowl; cover with cold water. Let soak 10 minutes.
- Meanwhile, cut off and discard top third of tomatoes. Using a paring knife, cut around wall of tomato to loosen flesh. Gently squeeze out seeds; discard. With a melon baller, scoop out tomato interiors, leaving the wall intact. Coarsely chop interiors; transfer to a large bowl.
- Heat grill to high; lightly oil grates. Drain corn; arrange ears on grill. Cover and cook, turning occasionally with tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and cut kernels off cob; transfer to bowl with tomatoes.
- Add scallions, all but 2 tablespoons goat cheese, vinegar, and oil. Season with salt and pepper; toss to combine. Spoon filling into hollowed tomatoes; sprinkle with remaining goat cheese and, if desired, bacon.
STUFFED TOMATOES WITH GRILLED CORN SALAD
Categories Salad Tomato Side Vegetarian Goat Cheese Corn Summer Grill/Barbecue Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Lightly oil grill racks. Prepare barbecue (medium-high heat). Grill corn and bell pepper until corn is tender and beginning to brown in spots and pepper is blackened, turning occasionally, about 12 minutes for corn and 15 minutes for pepper. Enclose pepper in paper bag 10 minutes. Peel, seed, and chop pepper; place in large bowl. Cool corn, then cut kernels off cobs; add to bowl with pepper.
- Cut tomatoes crosswise in half. Using melon baller or small spoon, scoop center of tomatoes into small bowl, leaving shell. Sprinkle inside of tomato shells lightly with salt; place cut side down on paper towels and let drain 30 minutes. Discard tomato seeds and juices in bowl; coarsely chop tomato solids and add to corn mixture.
- Whisk oil, lime juice, lime peel, and garlic in small bowl to blend. Add to corn mixture. Mix in shallot, cilantro, and jalapeño. Season with salt and pepper. Spoon corn salad into tomato shells. (Can be made 4 hours ahead. Cover and chill.) Sprinkle cheese over and serve.
SIMPLE CORN STUFFED TOMATOES
Something I threw together when I was given some fresh tomatoes out of a neighbor's garden. Delicious! If you bake this, put the tomatoes over a muffin pan so they can drain into the muffin cups, or they'll be very watery. We prefer the corn hot but the tomato crisp and raw. This recipe can be easily made vegan by subbing margarine for butter or leaving it out altogether, and skipping the cheese.
Provided by JeannaLW
Categories Corn
Time 5m
Yield 4 tomato halves, 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut tomatoes in half, then scoop out seeds so you are left with tomato "boats" -- don't scrape the meat off the sides.
- Salt the insides of the tomato boats, then set cut side down to drain on a plate or paper towels.
- In a bowl, place the corn, butter, garlic, and Italian seasoning. Salt & pepper to taste.
- Place bowl in microwave for about two minutes, until corn is hot and butter is melted. Stir well.
- Turn tomato boats right side up, and fill with corn mixture. Top with basil and, if desired, a bit of shredded Mozzarella cheese.
- Serve, OR, bake at 375 degrees for about 20 minutes before serving.
Nutrition Facts : Calories 162.6, Fat 7.1, SaturatedFat 3.9, Cholesterol 15.3, Sodium 61.1, Carbohydrate 25.6, Fiber 3.9, Sugar 5.8, Protein 3.9
MS B'S SPINACH-TOPPED TOMATOES
Very colorful. This recipe card has a 'smiley face' on it that my mom drew. She only drew them on her finest recipes!
Provided by Claire Brandau
Categories Side Dish Vegetables Tomatoes
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Sprinkle the cut sides of the tomato halves with salt, and place cut sides down on paper towels for 15 minutes to drain.
- Place frozen spinach, water, and chicken bouillon granules in a saucepan over medium heat; bring to a boil, cover, reduce heat, and simmer until spinach is tender, 8 to 12 minutes. Drain the spinach well.
- Preheat oven to 350 degrees F (175 degrees C). Place tomatoes, cut sides up, into a 9x12-inch baking dish.
- Mix together the spinach, 1/3 cup of Parmesan cheese, cornbread stuffing mix, melted butter, egg, onion, garlic, and black pepper in a bowl until thoroughly combined. Mound the mixture on the cut tomato halves.
- Bake in the preheated oven until cooked through and hot, about 15 minutes. Sprinkle each tomato with about 1 teaspoon of Parmesan cheese, return to oven, and bake until the topping has browned, about 5 more minutes. Serve immediately.
Nutrition Facts : Calories 295.6 calories, Carbohydrate 24.3 g, Cholesterol 76.3 mg, Fat 19.1 g, Fiber 3.7 g, Protein 9.1 g, SaturatedFat 11.3 g, Sodium 1214.3 mg, Sugar 4 g
STOVE TOP STUFFED TOMATOES
Hollowed-out tomatoes are filled with an herb stuffing mix and baked for a savory summer side dish.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400ºF.
- Cut tops off tomatoes; remove seeds and pulp, leaving 1/4-inch-thick shells. Chop pulp; drain. Set aside for later use. Discard tomato tops and seeds. Invert shells on paper towels to drain.
- Meanwhile, combine water and spread in large bowl. Stir in stuffing mix and reserved pulp. Let stand 5 min. Place tomato shells in shallow baking dish sprayed with cooking spray; fill with stuffing mixture.
- Bake 20 min. or until tomatoes are tender and stuffing is heated through.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 1.5 g, TransFat 2 g, Cholesterol 0 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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