HERBY STUFFED TOMATOES
Provided by Alex Guarnaschelli
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
- Arrange the tomatoes cut-side up with space between each on the prepared baking sheet. Drizzle with the honey and 2 tablespoons of the olive oil and season with salt. Bake until slightly tender, 5 to 6 minutes. Set aside.
- In a large heavy-bottomed pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the ginger, vinegar, cumin, scallions and reserved insides of the tomatoes and stir to combine. Add the chickpeas, spinach and arugula and cook until the greens are wilted, about 1 minute. Remove from the heat. Tear 2 leaves of basil and stir into the filling. Season with salt and pepper.
- Put 1 basil leaf into each tomato base and gently spoon in a liberal amount of filling. Bake until piping hot, 12 to 15 minutes. Top each stuffed tomato with grated Parmesan and a tomato "hat."
HERB STUFFED TOMATOES
I saw this recipe on Everyday Italian with Giada De Laurentiis and enjoyed it. It is such a tasty way to use fresh garden tomatoes during the summer months and very easy to make.
Provided by Susie D
Categories Cheese
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Cut the tomatoes in half, horizontally. Seed by gently squeezing the tomato halves. Use a small spoon to gently hollow out the inside of the tomatoes, being careful not to puncture the outer shell. Reserve the pulp.
- Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, optional garlic, and pepper and mix gently to combine.
- Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture.
- Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.
Nutrition Facts : Calories 202.3, Fat 12.1, SaturatedFat 5, Cholesterol 17, Sodium 473, Carbohydrate 15.4, Fiber 2.3, Sugar 3.8, Protein 9
FRESH HERB STUFFED TOMATOES
Found this recipe in AllYou Magazine Sept 2008. Really can't mess this recipe up. I love using Campenelle tomatoes but if they are not available try finding Tomatillo tomatoes. Both of these are sturdy tomatoes that hold up well to stuffing/fillings and give you a good 2-3 bite appetizer.
Provided by HokiesMom
Categories Cheese
Time 1h
Yield 8 appetizers, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F Grease a 9x13" baking dish.
- Cut tops off tomatoes and spoon out the flesh. Place flesh in a sieve and press down lightly to retain juices (you will need 1/4 cup of juice total). Blot insides of tomatoes with a towel to remove excess juices. Season insides with salt and pepper.
- Melt butter with 2 tbs of the olive oil in a skillet over LOW heat. Add onion and saute for 5 minutes. Add garlic and saute for 3 minutes. Remove from heat.
- Stir in bread crumbs, herbs and Parmesan. Stir in reserved 1/4 cup tomato juices and then the egg.
- Stuff tomatoes with breadcrumb mixture. Place tomatoes in prepared baking dish in a single layer.
- Drizzle with remaining 2 tbs of olive oil.
- Bake for 30 minutes until topping is browned and crisp.
- Serve immediately while hot/warm.
HERB STUFFED TOMATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.
STUFFED TOMATOES IN PUFF PASTRY
Lift the "lid" off a tomato pastry dish for a surprise: a savory mixture of sausage, onions, celery, and Parmesan cheese.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Cut tops off tomatoes, and reserve. Remove and discard seeds; salt flesh. Drain upside down on a rack set over a baking sheet. Meanwhile, roll out puff pastry to a 13-by-12-inch rectangle; cut into 6 pieces. Press into cups of a standard muffin tin, overhanging sides. Cover with plastic wrap; set aside.
- Heat oil in a nonstick skillet over medium-high heat until hot but not smoking. Add onion and celery; cook until onion is golden, 3 minutes. Add sausage; cook, stirring occasionally, until browned, 10 minutes. Remove from heat; stir in parsley and cheese.
- Divide sausage mixture among tomatoes; place 1 in each pastry shell. Lightly beat egg with cream; brush onto edges of shells. Turn corners of pastry up around tomato slightly.
- Bake until pastry is golden, 15 minutes; return tomato tops halfway through baking. Let rest 10 minutes before serving.
FRESH STUFFED TOMATOES
Tomatoes, feta cheese, fresh spinach, fresh herbs and parmesan, mixed with a fresh lime/oil dressing make these stuffed tomatoes a really good summer snack or side dish. Sometimes we make it a meal with fresh baked baguettes and herbed butter.
Provided by TJW2725
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Chop the insides of the tomatoes and put them in a bowl (I leave the seeds out as best I can).
- Destem the spinach and chop finely, add to the bowl. Do NOT use frozen spinach for this, if you can't get fresh, use rucola lettuce, or mangold or something else.
- Add the bell pepper, feta, herbs, and jalapeno, mix well.
- As for the herbs, use whatever is fresh in your garden, be creative!
- Add lime juice, and oil, stir well and add salt and pepper to taste. Stuff the tomatoes with the mixture, and top with parmesan cheese.
- Leave in the fridge for 20 minutes before serving.
STUFFED AND BAKED TOMATOES
Tasty and not too hard to make. If you prefer, use 8 small tomatoes, bake in muffin cups and reduce baking time to 15 minutes.
Provided by Krista B
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a small saucepan over high heat, bring water to a boil. Stir in rice; cover and remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.
- Slice off the top of each tomato and scoop out the pulp, leaving a 1/4 inch thick shell. Reserve 3 tablespoons of pulp, chopped. Invert the tomatoes to drain.
- In a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.
- Bake in preheated oven for 20 to 25 minutes.
Nutrition Facts : Calories 363.6 calories, Carbohydrate 79.2 g, Fat 2 g, Fiber 3.8 g, Protein 8.1 g, SaturatedFat 0.3 g, Sodium 319.5 mg, Sugar 7 g
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
GROUND BEEF-STUFFED TOMATOES
See smiles all around when you bring these Ground Beef-Stuffed Tomatoes to the table. In addition to ground beef (or a ground turkey substitute), this Ground Beef-Stuffed Tomatoes recipes incorporates shredded cheese, fresh basil and panko bread crumbs.
Provided by My Food and Family
Categories Home
Time 34m
Yield 5 servings
Number Of Ingredients 9
Steps:
- Heat oven 350°F.
- Cut tops off tomatoes, discard tops. Scoop out pulp from centers of tomatoes, leaving 1/4-inch-thick shells. Reserve 1 cup of the removed pulp.
- Brown meat with onions in medium skillet on medium-high heat; drain. Return meat mixture to skillet. Add reserved tomato pulp, Italian seasoning and tomato paste; mix well. Cook 3 min., stirring frequently. Remove from heat. Stir in Parmesan.
- Place tomato shells on foil-covered baking sheet; fill with meat mixture.
- Combine shredded cheese and bread crumbs; sprinkle over tomatoes. Top with basil.
- Bake 12 to 14 min. or until heated through.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g
TOMATOES STUFFED WITH BULGUR AND HERBS
These stuffed tomatoes make a great summer dish. You can serve them either warm or at room temperature. I like using bulgur for stuffed vegetables, because it's light and softens quickly.
Provided by Martha Rose Shulman
Categories appetizer
Time 45m
Yield Serves six
Number Of Ingredients 10
Steps:
- Place the bulgur in a bowl and add 1/4 teaspon salt. Mix together. Bring 1 cup water to a boil, and pour over the bulgur. Allow to sit for 30 minutes or until the bulgur is soft and fluffy. Transfer to a strainer and press out excess water. Set aside.
- Preheat the oven to 350 degrees. Slice off the tops of the tomatoes, about 3/4 inch down from the stem (or far enough down that it will be easy for you to hollow them out). Using a teaspoon or a grapefruit spoon, carefully scoop out the seeds, taking care not to cut through the skins. Place in a strainer set above a bowl. Rub the seed pods against the strainer to extract the juice. Discard the seeds. Carefully scoop out the pulp, and chop fine.
- Mix together the bulgur, herbs, garlic, pine nuts, the chopped tomato pulp, 1/4 cup of the strained juice and 1 tablespoon of the olive oil. Season to taste with salt and pepper. Season the hollowed out tomatoes with salt and pepper. Fill each tomato with the bulgur filling (you may have some stuffing left over). Place in a baking dish that is small enough to fit the tomatoes snugly. Drizzle 1/2 teaspoon olive oil over each one, and place the caps on top. Pour about 1/2 inch of water into the pan, and cover with foil. Bake 45 minutes. Remove from the oven and uncover. Serve warm, or allow to cool to room temperature.
- Puree the garlic with a pinch of salt in a mortar and pestle. Stir into the yogurt, along with the mint. Serve the stuffed tomatoes with a dollop of the yogurt.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 11 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 465 milligrams, Sugar 5 grams
STUFFED TOMATOES
A big platter of these tomatoes goes well with grilled meat or fish, or makes a lovely starter
Provided by Mary Cadogan
Categories Buffet, Lunch, Side dish, Starter, Supper
Time 30m
Number Of Ingredients 7
Steps:
- A big platter of these tomatoes goes well with grilled meat or fish, or serve them as a starter with cured meats and crusty bread.
- Heat oven to 200C/fan 180C/gas 6. Toast the bread, then remove the crusts and break it up into the food processor to make crumbs. Add the thyme, chives or parsley, oil and garlic, then pulse briefly to mix.
- Halve the tomatoes and put in one layer in a shallow ovenproof dish. Spread each cut side with a little mustard, then sprinkle a little of the crumb mix on the top. Bake for 15-20 mins until the topping is crunchy and lightly browned.
Nutrition Facts : Calories 76 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.35 milligram of sodium
HERB-TOPPED STUFFED TOMATOES
This simple treatment perfectly complements the fresh taste of tomatoes. Serve as a side dish to any entree or as a fresh summer appetizer. Mary E. Relyea - Canastota, New York
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, saute onion and garlic in 1 tablespoon butter until tender. Melt remaining butter. In a small bowl, combine the onion mixture, bread crumbs, cheese and melted butter. Spoon 2 tablespoons onto each tomato half., Place on a baking sheet. Broil 8 in. from the heat for 4-5 minutes or until lightly browned. Sprinkle with basil and parsley. Serve immediately.
Nutrition Facts : Calories 143 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 247mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
STUFFED BAKED TOMATOES
I make this baked stuffed tomatoes dish often-my family really likes it. Besides being flavorful, the tomatoes make a colorful, zesty addition to any dinner. -Edna Jackson, Kokomo, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.
Nutrition Facts : Calories 146 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 434mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.
PROVENCAL STUFFED TOMATOES
Recipe adapted from John Besh's My Family Table (Andrews McMeel Publishing; 2011).
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. On a rimmed baking sheet or in a casserole dish, place tomatoes, cut side up, and season with salt and pepper. Drizzle with 2 tablespoons oil. In a food processor or blender, combine 1/2 cup oil, breadcrumbs, Parmesan, garlic, and basil and process until combined, 20 seconds (mixture should have a wet, crumbly consistency). Season with salt and pepper. Top each tomato half with 1 heaping tablespoon breadcrumb mixture. Bake until tops are browned and tomatoes are warmed through, 20 minutes.
Nutrition Facts : Calories 219 g, Fat 14 g, Fiber 2 g, Protein 5 g, SaturatedFat 3 g
More about "freshherbstuffedtomatoes recipes"
STUFFED HERB TOMATOES - MIA'S CUCINA
From miascucina.com
Reviews 1Category Side DishCuisine Italian/FrenchTotal Time 55 mins
STUFFED RAW HEIRLOOM TOMATO | EMERILS.COM
From emerils.com
EASY STUFFED TOMATO RECIPE IS LOW CARB - RAISING WHASIANS
From raisingwhasians.com
BAKED STUFFED TOMATOES - YUMMY HEALTHY EASY
From yummyhealthyeasy.com
BEST SAUSAGE, CHEESE, AND BASIL STUFFED TOMATOES RECIPE-HOW TO …
From delish.com
10 BEST HEALTHY STUFFED TOMATOES RECIPES | YUMMLY
From yummly.com
LOW FODMAP STUFFED TOMATOES - MY GUT FEELING
From mygutfeeling.eu
FRENCH STUFFED TOMATOES » RECIPES » BACKYARD FARMS
From backyardfarms.com
4 BEST STUFFED TOMATOES | FOOD & WINE
From foodandwine.com
SIMPLE ROASTED TOMATOES FREEZER RECIPE | HOMEMADE
From homemadeandyummy.com
HERB STUFFED TOMATOES RECIPE
From food.yadachef.com
ROASTED STUFFED HEIRLOOM TOMATOES - RUNNING TO THE KITCHEN®
From runningtothekitchen.com
BAKED PARMESAN HERB TOMATOES - THE PIONEER WOMAN
From thepioneerwoman.com
VEGETARIAN STUFFED TOMATOES RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST HERB STUFFED TOMATOES RECIPES | FOOD NETWORK …
From foodnetwork.ca
HERB STUFFED TOMATOES RECIPE, INDIAN RECIPES - TARLA DALAL
From tarladalal.com
CLASSIC TOMATES FARCIES (BAKED GROUND MEAT-STUFFED TOMATOES)
From pardonyourfrench.com
TUNA-STUFFED TOMATOES | RICARDO
From ricardocuisine.com
BEST GREEK STUFFED TOMATOES (GEMISTA)- TUTORIAL
From themediterraneandish.com
GROUND BEEF STUFFED TOMATOES - PATTY SAVEURS
From pattysaveurs.com
26 FRESH TOMATO RECIPES TO MAKE THE MOST OF THE SEASON
From southernliving.com
STUFFED TOMATOES RECIPE - DELISH.COM
From delish.com
FRESH HERB STUFFED TOMATOES RECIPE - WEBETUTORIAL
From webetutorial.com
HERB-STUFFED TOMATOES RECIPE | MYRECIPES
From myrecipes.com
STUFFED RAW HEIRLOOM TOMATO RECIPE | EMERIL LAGASSE | COOKING …
From cookingchanneltv.com
MEAT STUFFED TOMATOES RECIPE - MASALA HERB
From masalaherb.com
HOW TO MAKE THE BEST FLUFFY MASHED POTATOES - COOKING FOR MY …
From cookingformysoul.com
GREEK STUFFED TOMATOES - HEATHER CHRISTO
From heatherchristo.com
FRESH STUFF TOMATOES - RECIPE | COOKS.COM
From cooks.com
MEDITERRANEAN POTATO SALAD WITH HERBS AND TOMATOES
From olivetomato.com
FRESH HERB STUFFED TOMATOES RECIPE - FOOD.COM | RECIPE | RECIPES ...
From pinterest.com
10 BEST VEGAN STUFFED TOMATOES RECIPES - YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love