Stuffed Baked 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 AND BAKED TOMATOES

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.

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.

STUFFED TOMATOES WITH RICE

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain., In a small skillet, saute onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid is evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt., Stuff into tomato shells; dot with remaining butter. Place in a greased 9-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through.

VEGGIE-STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Leaving a 1/2-in. shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain., Meanwhile, in a food processor, cover and process the carrot, celery, onion, garlic and reserved pulp until finely chopped. In large skillet, saute vegetable mixture and oregano in oil until tender. Add wine or broth; simmer, uncovered, until liquid is reduced by half, about 2 minutes. Remove from the heat; cool slightly. Stir in the bread crumbs, Parmesan cheese and basil., Stuff tomatoes; replace tops. Place in a shallow baking dish coated with cooking spray. Bake, uncovered, at 350° until heated through, 15-20 minutes.

BAKED STUFFED TOMATOES

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Slice off top of tomatoes.
• Using a spoon, hollow out the tomatoes keeping around an inch of tomato "meat (or whatever its called)" around the bottom and sides.
• Discard pulp.
• Turn tomatoes upside down on paper towel to drain.
• In a saucepan, heat oil, parsley, scallions, garlic, and breadcrumbs.
• Mix together until just heated through and moist.
• Place tomatoes in well oiled casserole dish.
• Fill with stuffing.
• Top each with a tablespoon of cheese.
• Brush tomatoes with oil.
• Bake for 45 minutes or until cheese is golden brown and tomatoes look done, baste with oil occasionally or when needed.
• Note: as many people have noted these can be very dry depending on what type of breadcrumbs you use or how long you cook them. I would recommend adjusting the amounts according to what you have read or personal preferences.

LEMON, GARLIC, AND CILANTRO BAKED STUFFED TOMATOES

Steps:

• Preheat oven 450 degrees F.
• For the baked stuffed tomatoes you need to make 4 tomato cups out of your 2 tomatoes. To do so, cut a very thin slice off both ends of each of the 2 tomatoes, this is to create 4 flat bottoms. Then cut each tomato in half across its circumference. You should have 4 cup shapes, using the thinly sliced side as the bottom of the cups. To create a cavity, use a melon ball scoop to remove the seeds and pulp from the wide, fleshy side of each tomato cup. You don't have to be too fussy about this. You are just trying to create enough room to hold the filling. When scooping take some care not to puncture through the bottoms of the cups. If you do puncture it, don't worry, it is not the end of the world, just keep moving forward. Season the inside of the tomato cavities with salt and pepper. Reserve the seasoned tomato cups while you make the filling.
• In a small mixing bowl combine the ricotta cheese, lemon zest, cilantro, parsley, garlic, scallions, Parmigiano and season with salt and pepper. Taste the mixture. This is your last chance to adjust the seasoning. Once you're happy with the flavor, add the egg yolk and mix thoroughly. Divide the filling between the 4 tomato cup cavities, pushing it into the cavity with a rubber spatula or spoon. Drizzle some extra-virgin olive oil into a baking dish. Arrange your stuffed tomatoes in the dish, transfer to the hot oven, and bake for 15 to 17 minutes. The stuffing and the tomatoes should be fully cooked and the top should be lightly brown.

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.

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.

GROUND BEEF-STUFFED TOMATOES

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.

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.

STUFFED BAKED TOMATOES

Steps:

• Simmer the water, onion, red pepper, jalapeno& green onions until just tender.
• Scoop out the tomatoe pulp.
• Mix the tomatoe pulp, chopped, cooked rice, parsley, soy, basil& cayenne.
• Combine rice mixture and veggies.
• Stuff the tomatoes and sprinkle with the cheese.
• Place in lightly oiled pyrex dish.
• Bake at 375f for 20-25 minutes or until heated through and the cheese is nicely browned.

BAKED STUFFED TOMATOES

Steps:

• Cut tomatoes in half horizontally.
• Scoop out seeds and pulp; discard.
• Turn tomatoes up side down to drain on a paper towel.
• In a small skillet cook pine nuts over low heat, stirring until golden (5 minutes).
• Add spinach and garlic and cook for 2 minutes.
• Add rice, dill, cheese, salt & pepper. Mix together.
• Spoon into tomato shells.
• Top with buttered crumbs.
• Bake at 350° F for 20 - 25 minutes or until tender.

KATHY'S BAKED STUFFED TOMATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a blender or food processor, blend the garbanzo beans, arugula, garlic, feta cheese, 4 tablespoons Parmesan cheese, and olive oil until smooth.
• Place tomatoes in an 8x8 inch baking dish. Stuff the tomatoes with the garbanzo bean mixture. Sprinkle with remaining Parmesan cheese.
• Bake 20 minutes in the preheated oven, until bubbly and lightly browned.

BAKED STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Leaving a 1/2-in.-thick shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain. , Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add the tomato pulp, chili powder, sugar, salt, pepper and oregano; bring to a boil. Reduce heat; simmer 45-50 minutes or until slightly thickened, stirring occasionally. , Add rice; mix well. Simmer 5-6 minutes longer or until rice is tender. Stuff tomatoes and place in a greased 13-in. x 9-in. baking dish. Combine bread crumbs and butter; sprinkle over tomatoes. Add water to baking dish. Bake, uncovered, at 375° for 20-25 minutes or until crumbs are lightly browned.