Snappy Stuffed Tomatoes Recipes

STUFFED TOMATOES

Steps:

• Preheat oven to 400 degrees F. If you are putting them on the BBQ grill, preheat the grill to high heat.
• Cut off the tops of the tomatoes at the stem end, then scoop out the seeds and spines. I use a melon baller for this. Place the hollowed-out tomatoes cut side down on a paper towel lined plate.
• For the stuffing, place the bread crumbs in a large bowl and melt the butter in a skillet over medium-high heat. Add the onion and garlic and cook until the onion is just soft; about 3 minutes.
• Add the onion/butter mixture to the bread crumbs then add the parsley, cheese, salt and pepper. Mix well.
• Fill each tomato cavity with the stuffing mixture, letting it mound up on the top.
• Bake or grill about 5-10 minutes or until the tomato is just beginning to get soft. If you want more browning on the top of the stuffing, pop them under the broiler for a minute or two.

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 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.

SNAPPY STUFFED TOMATILLOS

Steps:

• Cut a thin slice from stem ends of tomatillos. Remove pulp and seeds with melon baller or small spoon. Blot the insides of each with a paper towel. (Thanks to Hokieslady for the tip! :)).
• Mix cheddar cheese, corn, cream cheese, onions and 1 teaspoon of ground red chiles.
• Fill tomatillos with cheese mixture.
• Sprinkle with ground red chiles.
• Cover and refrigerate until serving time.

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 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.