Italian Stuffed Tomatoes Recipes

ITALIAN STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Leaving a 1/2-in. thick shell, scoop out the pulp; chop pulp and set aside. Invert the tomatoes onto paper towels to drain. , Meanwhile, cook sausage, onion and garlic in a skillet until sausage is no longer pink; drain. Add tomato pulp, zucchini, basil, oregano, vinegar, salt and pepper. Simmer, uncovered, for 10 minutes. Remove from the heat. Stir in rice, provolone, 3 tablespoons Parmesan and parsley; spoon about 2/3 cup into each tomato. , Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle remaining Parmesan on top. Cover and bake at 350° for 20 minutes. Uncover and bake 15 minutes more or until the tomatoes are heated through.

BAKED STUFFED TOMATOES

Steps:

• To prepare the stuffed tomatoes first wash the tomatoes, cut off the top and set aside 1 . With a small knife, cut the inner perimeter of the tomato and dig out the pulp with a teaspoon, collecting it in a bowl 2 . Pour the pulp into a mixer 3 .
• Blend the pulp to obtain a juice 4 . Place the tomatoes on a grill, salt them 5 and then turn them over to drain 6 .
• Now make the sauce: in a pan, heat the olive oil with garlic 7 , then, when the oil is seasoned, remove the garlic 8 and pour in the pulp 9 . Cook for 20 minutes over medium heat to reduce.
• In the meantime, cook the rice in boiling water 10 . When the pulp is almost cooked, add salt and pepper 11 . Chop the parsley and basil (well washed and dried) 12 .
• Remove the pan with the pulp from the heat once cooked, and flavor with chopped herbs 13 . Pour the resulting sauce into a bowl, add the rice 14 and season with grated Grana Padano cheese and Pecorino cheese 15 .
• Mix and set the filling aside 16 . Dice the scamorza cheese 17 and stuff the tomatoes, starting with a couple of tablespoons of rice 18 .
• Add 2 or 3 cubes of scamorza cheese, and fill up to and a little over the edge with another spoonful of rice 19 . The tomatoes are now ready to be cooked 20 . Place the caps on another baking tray 21 and cook them together with the stuffed tomatoes in a static oven preheated to 355° F (180° C) for about 50 minutes.
• When cooked, the stuffed tomatoes will be golden brown on the surface 22 , take them out of the oven together with the caps 23 and serve them hot together, garnished with basil leaves 24 !

HERB STUFFED TOMATOES

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.

ITALIAN BAKED STUFFED TOMATOES

Steps:

• Preheat oven to 350 Degrees.
• Cut a slice from the top of each tomato.
• scoop out insides of tomatoes and mash with hands.
• In a skillet, heat butter and sauté onion, garlic and sausage meat until it is brown and crumbly.
• Stir in tomato pulp and simmer for ten minutes.
• Remove Sausage Mixture from pan, put into a big bowl.
• Add bread crumbs, salt, pepper, and cheese, mixing well.
• Add as much cheese as you would like.
• You may not need all the tomatoe pulp either.
• The final mixture should be kind of sticky, but easily formable.
• Place tomato shells in a shallow baking dish and fill with sausage mixture.
• Bake in for thirty minutes.
• I find that the left over sausage mixture can be put in between the tomatoes, just to bake.
• I also put grating cheese on top of the tomatoes before baking.

AIR-FRIED ITALIAN STUFFED TOMATOES

Steps:

• Cut tops off tomatoes and scoop out flesh with a melon baller, leaving 1/4- to 1/2-inch thick sides and bottoms. Discard tomato tops and flesh.
• Brush the bottom of an air fryer basket with olive oil.
• Combine cooked rice, Parmesan cheese, goat cheese, walnuts, 1 tablespoon basil, and garlic in a medium bowl. Combine bread crumbs, and 1 tablespoon olive oil in a small bowl. Fill tomatoes with rice mixture, then sprinkle with bread crumb mixture. Place stuffed tomatoes into the prepared air fryer basket.
• Cook in the air fryer at 370 degrees F (188 degrees C) until tomatoes are tender, filling is heated through, and topping is golden brown, about 15 minutes. Garnish with remaining basil.

HERB STUFFED TOMATOES

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.