Stuffed Tomatoes With Dill Sauce Recipes

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STUFFED TOMATOES



Stuffed Tomatoes image

Spicy, tasty warm treat!

Provided by Stephanie Burr

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 2

Number Of Ingredients 5

2 large ripe tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers, partially drained
½ cup dry bread crumbs
⅔ cup shredded Cheddar cheese
¼ pound smoked sausage, cut into 1 inch pieces

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

CUCUMBER-DILL STUFFED CHERRY TOMATOES



Cucumber-Dill Stuffed Cherry Tomatoes image

Blend snippets of fragrant fresh dill into cream cheese for an easy cherry-tomato filling.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 2h45m

Yield 24

Number Of Ingredients 6

24 cherry tomatoes
1 (3-oz.) pkg. cream cheese, softened
2 tablespoons mayonnaise or salad dressing
1/4 cup finely chopped, seeded cucumber
1 tablespoon finely chopped green onions
2 teaspoons chopped fresh dill or 1/4 teaspoon dried dill weed

Steps:

  • Remove stems from tomatoes. To level bottoms of tomatoes, cut thin slice from bottom of each. Starting at stem end and using small spoon or melon baller, carefully hollow out each tomato, leaving 1/8-inch shell. Invert tomato shells onto paper towels to drain.
  • In small bowl, combine cream cheese and mayonnaise; blend well. Stir in cucumber, onions and dill; mix well.
  • Fill tomato shells with cream cheese mixture; place on serving platter or tray. Cover loosely; refrigerate at least 2 hours or up to 24 hours before serving. Store in refrigerator.

Nutrition Facts : Calories 20, Carbohydrate 1 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 20 mg, Sugar 1 g

GREEK STUFFED TOMATOES



Greek Stuffed Tomatoes image

Stuffed tomatoes are ubiquitous in Greece. They're filled with rice and herbs, usually mint and dill, with a little shredded zucchini mixed in with the rice. I'm giving you the choice of bulgur or rice. If you can't tolerate gluten, use the rice; if you can and prefer a whole grain, use the bulgur.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 2h

Yield Serves six

Number Of Ingredients 9

6 large, firm tomatoes
1 small zucchini, shredded
Salt
3 tablespoons olive oil
1 to 2 garlic cloves to taste, minced
1/4 cup finely chopped fresh mint
2 tablespoons chopped fresh dill or parsley
1/2 cup rice or coarse bulgur
Freshly ground pepper

Steps:

  • Prepare the tomatoes. With a sharp paring knife, cut out the tops of the tomatoes as you would a jack-o'-lantern, leaving them intact so that you can replace them when you bake the tomatoes. Cut away the woody core, and reserve the tops. Using a small spoon, preferably a grapefruit spoon, scoop out the insides of the tomatoes. Place a strainer over a bowl, and rub the seed pods against the strainer. Discard the seeds. Finely chop the pulp. Add to the bowl with the juice. Salt the tomato shells, place them upside down on a rack set on a baking sheet, and let drain while you prepare the remaining ingredients.
  • Toss the shredded zucchini with a generous amount of salt, and let drain in a colander for 10 minutes. Take up handfuls of zucchini and squeeze out as much liquid as possible. Transfer to the bowl with the tomato pulp. Add the garlic, mint, parsley or dill, and rice or bulgur. Season generously with salt and pepper. Stir in 2 tablespoons of the olive oil and let sit for 30 minutes.
  • Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate all of the tomatoes. Fill the tomatoes almost to the top with the stuffing, and replace the caps. Place in the oiled baking dish. Drizzle on the remaining oil. Place in the oven, and bake 45 minutes to an hour until the tomatoes are almost collapsing. Remove from the heat, and allow to cool to room temperature or serve hot.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 389 milligrams, Sugar 4 grams

STUFFED BAKED TOMATOES



Stuffed Baked Tomatoes image

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

6 medium tomatoes
1 cup garlic/cheese croutons, crushed
2 tablespoons grated Parmesan cheese
2 tablespoons grated American or cheddar cheese
4 tablespoons melted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Chopped fresh parsley for garnish

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.

CRISPY CUCUMBERS AND TOMATOES IN DILL DRESSING



Crispy Cucumbers and Tomatoes in Dill Dressing image

Crispy cucumbers, fresh tomatoes, and onion add spark to this simple summer salad.

Provided by Michele O'Sullivan

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 9

¼ cup cider vinegar
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon chopped fresh dill weed
¼ teaspoon ground black pepper
2 tablespoons vegetable oil
2 cucumbers, sliced
1 cup sliced red onion
2 ripe tomatoes, cut into wedges

Steps:

  • In a large bowl, mix the vinegar, sugar, salt, dill, pepper, and oil. Add cucumbers, onion, and tomatoes. Toss, and let stand at least 15 minutes before serving.

Nutrition Facts : Calories 70.6 calories, Carbohydrate 6.7 g, Fat 4.7 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 0.8 g, Sodium 198.5 mg, Sugar 3.8 g

STUFFED TOMATOES WITH DILL SAUCE



STUFFED TOMATOES WITH DILL SAUCE image

Categories     Tomato     Raw

Yield 4

Number Of Ingredients 17

Stuffed Tomatoes
4 medium tomatoes
1/2 cup celery, diced
1/2 cup jicama, diced
1/3 cup scallions, sliced
1/3 cup sunflower seeds
Dill Dressing, recipe here: Dill Dressing
Himalayan salt and pepper to taste
Dill Sauce
1 cup cashews, soaked overnight, rinsed and drained
1/2 cup water
3 tablespoons cider vinegar
2 teaspoons dried mustard
2 teaspoons lemon juice
salt and pepper
1 teaspoon diced garlic (dried)
4 teaspoons fresh dill, chopped

Steps:

  • Stuffed Tomatoes 1. Cut tops off (about 1/2 inch down) of tomatoes and scoop out insides. Dice tops and set aside. 2. Toss together diced tomato tops, celery, jicama, scallions and pumpkin seeds. At this point you can lightly salt and pepper or, 3. Mix in 2-3 tablespoons of the dill dressing. 4. Fill tomatoes and top with a spot of dressing, if you used it. Dill Sauce 1. Place all ingredients in high-speed blender. Blend until smooth. *Note: This will make a little over a cup of dressing. You will not need the whole amount for the recipe.

TOMATO BUTTER DILL SAUCE



Tomato Butter Dill Sauce image

Provided by Food Network

Time 10m

Yield 2 servings

Number Of Ingredients 3

2 tablespoons butter
4 plum tomatoes, seeded and finely chopped
2 tablespoons minced dill fronds

Steps:

  • Heat butter until golden, saute tomatoes just to warm; add dill off heat, season with salt and pepper. To assemble hot meal: Place a bed of rice on a plate; top with salmon steak and spoon any steaming juices over salmon. Garnish with warm tomato sauce.

STUFFED TOMATOES



Stuffed Tomatoes image

Provided by Sunny Anderson

Categories     appetizer

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

2 vine-ripened tomatoes
Salt
1/2 cup bread crumbs
1 clove garlic, minced
1/4 cup finely chopped fresh basil leaves
Freshly ground black pepper
1/2 cup grated Parmesan
1/4 cup olive oil

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 WITH LAMB MINCE, DILL & RICE



Stuffed tomatoes with lamb mince, dill & rice image

These juicy tomatoes improve in flavour if cooked the day before you serve them. You can easily make them veggie too

Provided by Good Food team

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 13

4 beef tomatoes
pinch sugar
4 tbsp Greek extra virgin olive oil , plus extra to drizzle
1 Spanish onion , finely chopped
2 garlic cloves , finely chopped
200g minced lamb
1 tsp ground cinnamon
2 tbsp tomato purée
50g long grain rice
100ml chicken stock
4 tbsp chopped dill
2 tbsp chopped flat-leaf parsley
1 tbsp chopped mint

Steps:

  • Heat oven to 180C/160C fan/gas 4. Slice the tops off the tomatoes and reserve. Scoop out most of the pulp with a teaspoon, being careful not to break the skin. Finely chop the pulp, and keep any juices. Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, then place them on a baking tray.
  • Heat 2 tbsp olive oil in a large frying pan, add the onion and garlic, then gently cook for about 10 mins until soft but not coloured. Add the lamb, cinnamon and tomato purée, turn up the heat, then fry until the meat is browned. Add the tomato pulp and juice, the rice and the stock. Season generously. Bring to the boil, then simmer for 15 mins or until the rice is tender and the liquid has been absorbed. Set aside to cool a little, then stir in the herbs.
  • Stuff the tomatoes up to the brim, top tomatoes with their lids, drizzle with 2 tbsp more olive oil, sprinkle 3 tbsp water into the tray, then bake for 35 mins. Serve with salad and crusty bread, hot or cold.

Nutrition Facts : Calories 300 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.3 milligram of sodium

GROUND BEEF-STUFFED TOMATOES



Ground Beef-Stuffed Tomatoes image

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

5 large tomatoes
1/2 lb. extra-lean ground beef
1/4 cup chopped onions
2 tsp. dried Italian seasoning
2 Tbsp. tomato paste
1/3 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Shredded Italian* Five Cheese Blend
2 Tbsp. panko bread crumbs
2 Tbsp. fresh basil leaves, chopped

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

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