Savoury Filled Stuffed Tomatoes Recipes

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

Steps:

• Preheat the oven to 400 degrees F. Slice the tomatoes in half horizontally and scoop out the pulp and seeds. Salt the insides and let rest upside down on a rack set on a baking sheet to extract the juices, about 15 minutes.
• Meanwhile, in a medium bowl, mix the breadcrumbs, garlic, basil, 1/4 cup parmesan, the olive oil and a few grinds of pepper. Stuff the tomatoes with the filling and sprinkle with the remaining 1/4 cup parmesan.
• Transfer the tomatoes to a clean baking sheet and bake until they are tender and the tops are golden brown, 25 to 30 minutes. Tent with foil if the breadcrumbs are browning too quickly.

STUFFED TOMATOES

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.

STUFFED BAKED TOMATOES

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.

STUFFED TOMATOES

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.

FRESH STUFFED TOMATOES

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.

STOVE TOP STUFFED TOMATOES

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.

BAKED STUFFED TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.
• Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.
• Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.

CUCUMBER-STUFFED CHERRY TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain. , In a small bowl, combine cream cheese and mayonnaise until smooth; stir in the cucumber, onion and dill. Spoon into tomatoes. Refrigerate until serving.

STUFFED TOMATOES RECIPE BY TASTY

Steps:

• Cut off the top of the tomato and remove the insides. Fill with cooked sausage, crack in an egg and added shredded cheese.
• Drizzle some olive oil over the top. Bake in oven at 425°F (218°C) for 15 - 20 minutes, depending on how well done you like your egg.
• Season with some pepper and garnish with basil.
• Enjoy!

SAVOURY FILLED (STUFFED) TOMATOES

Steps:

• Cut a slice from the top of each tomato and reserve, scoop out the centre of each tomato & chop.
• Fry bacon & onion for 1 min, add parsley & breadcrumbs, pepper, butter and tomato centres, mix together over heat for another minute.
• Refill tomato cases and replace tops.
• Bake at 180.C for 15-20 minutes.