Stuffing And Tomatoes Recipes

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STUFFED TOMATOES



Stuffed tomatoes image

A big platter of these tomatoes goes well with grilled meat or fish, or makes a lovely starter

Provided by Mary Cadogan

Categories     Buffet, Lunch, Side dish, Starter, Supper

Time 30m

Number Of Ingredients 7

1 slice day-old bread
1 tsp chopped thyme
1 tbsp snipped chive or chopped parsley
1 tbsp olive oil
garlic clove , crushed
4 large tomatoes
4 tsp wholegrain mustard

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.

Nutrition Facts : Calories 76 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.35 milligram of sodium

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.

STUFFED AND BAKED TOMATOES



Stuffed and Baked Tomatoes image

Tasty and not too hard to make. If you prefer, use 8 small tomatoes, bake in muffin cups and reduce baking time to 15 minutes.

Provided by Krista B

Categories     Side Dish     Vegetables     Tomatoes

Time 45m

Yield 4

Number Of Ingredients 8

1 cup uncooked instant rice
4 large firm tomatoes
1 tablespoon finely chopped green bell pepper
1 tablespoon finely chopped onion
1 tablespoon finely minced fresh parsley
½ teaspoon salt
1 clove garlic, finely chopped
1 teaspoon olive oil

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.

Nutrition Facts : Calories 363.6 calories, Carbohydrate 79.2 g, Fat 2 g, Fiber 3.8 g, Protein 8.1 g, SaturatedFat 0.3 g, Sodium 319.5 mg, Sugar 7 g

STOVE TOP STUFFED TOMATOES



STOVE TOP Stuffed Tomatoes image

Hollowed-out tomatoes are filled with an herb stuffing mix and baked for a savory summer side dish.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 4

6 tomatoes
1 cup hot water
1/4 cup vegetable oil spread, cut up
1 pkg. (6 oz.) STOVE TOP Savory Herbs Stuffing Mix

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.

Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 1.5 g, TransFat 2 g, Cholesterol 0 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

BRUSCHETTA CHICKEN BAKE



Bruschetta Chicken Bake image

Comfort casserole, meet bruschetta. The perfectly balanced bite of tomatoes, garlic, chicken and mozzarella is the inspiration for this hearty dish.

Provided by My Food and Family

Categories     Chicken

Time 40m

Yield 6 servings, 1 cup each

Number Of Ingredients 7

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Steps:

  • Heat oven to 400ºF.
  • Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
  • Place chicken in 3-qt. casserole sprayed with cooking spray; sprinkle with basil and cheese.
  • Top with stuffing mixture. Bake 30 min. or until chicken is done.

Nutrition Facts : Calories 300, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 33 g

SIMPLE FRESH TOMATO AND BREAD STUFFING



Simple Fresh Tomato and Bread Stuffing image

This is a delicious stuffing for Thanksgiving!

Provided by Catherine Cappiello Pappas

Categories     Other Side Dishes

Time 35m

Number Of Ingredients 13

3 big tomatoes - diced
1 medium size spanish onion - sliced
3-4 cloves garlic - chopped
3 stalks celery - chopped
6-8 cups left over bread - ripped
1 cup chicken broth or stock from boiling the giblets and neck
½ cup grated parmesan cheese or romano cheese
1 tsp. lo salt
½ tsp. black pepper
½ tsp. dried oregano
½ tsp. bell's seasoning
2 -3 tablespoons olive oil
2 tablespoons butter

Steps:

  • 1. Heat a large cast iron frying pan with 2 tablespoons of olive oil and 2 tablespoons of butter. Add the celery, garlic, tomato and onion and sauté until the onion is slightly transparent and the garlic is fragrant. Add the bread and another drizzle of olive oil over the bread and toss with the sautéed onions, tomato and garlic. Sauté until the bread is slightly golden on low heat. Add the broth a little at a time, while sautéing. Add the seasonings. When the bread has absorbed the broth, add the cheese and toss. Flatten the top with a spatula and grate more cheese over the top with a tiny drizzle of olive oil. Preheat Oven 325: Bake the stuffing for 20-25 minutes.

TOMATOES WITH CHICKEN STUFFING



Tomatoes With Chicken Stuffing image

Provided by Jacques Pepin

Categories     dinner, weekday, roasts, main course

Time 1h25m

Yield 6 servings

Number Of Ingredients 15

6 very ripe tomatoes, about 2 1/2 pounds
3 slices bread
1/2 cup milk
1 egg
3/4 teaspoon freshly ground black pepper
1 teaspoon salt
3/4 cup chopped onion (about 1 medium-size onion)
1 1/2 teaspoons crushed and chopped garlic (2 to 3 cloves)
3 tablespoons chopped parsley
2 cups diced leftover chicken (other meat may be used)
2 tablespoons olive oil
3 cloves garlic, peeled and sliced thin
1/2 teaspoon sugar
Dash cayenne pepper
1/2 cup water

Steps:

  • Preheat oven to 375 degrees.
  • Cut off the very top of the tomatoes at the stem end to create a 1/4-inch lid. Set aside. With a measuring spoon, scoop out the insides of the tomatoes and place in a bowl. Gently squeeze the tomatoes to loosen any remaining juice and seeds and add to the contents of the bowl. Coarsely chop or process the juice, seeds and pulp briefly in a food processor and set aside for use in the sauce. There should be about 2 cups.
  • To make the stuffing, mix the bread and milk together in a bowl, mashing the bread with your fingers to help it absorb the milk. Stir in the egg, 1/2 teaspoon pepper and 1/2 teaspoon salt. Add the onion, chopped garlic, chives and leftover chicken; mix gently to combine. Stuff the tomatoes evenly with the stuffing mixture, mounding it on top. Set the little lids on top of each filled tomato.
  • To make the tomato sauce, pour the reserved chopped tomato mixture into a gratin dish. Stir in the olive oil, sliced garlic, sugar, remaining 1/4 teaspoon pepper, cayenne, remaining 1/2 teaspoon salt and water.
  • Arrange the stuffed tomatoes on top of the sauce and put in oven about 1 hour, until tender and cooked through. Serve immediately, or set aside and serve later at room temperature.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 9 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 522 milligrams, Sugar 6 grams, TransFat 0 grams

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.

TOMATO BREAD STUFFING



Tomato Bread Stuffing image

At the Claudia Sanders Dinner House, this old-fashioned side dish is favorite with customers.-Cherry and Tom Settle, Shelbyville, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/2 cup sugar
1/2 cup vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
3 slices bread, toasted and cut into 1/4-inch cubes

Steps:

  • In a large saucepan, saute onion in butter until tender; stir in flour until blended. Add the tomatoes, sugar, oil, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in toast cubes.

Nutrition Facts :

STUFFED TOMATOES



Stuffed Tomatoes image

Provided by Alton Brown

Categories     side-dish

Time 46m

Yield 6 servings

Number Of Ingredients 15

1 cup dried morel mushrooms
1 cup dried chanterelle mushrooms
1 cup dried shiitake mushrooms
1 cup warm water
3 cups white wine
6 medium tomatoes, cored, seeded plus 1 tomato, chopped
1/2 teaspoon salt
2 tablespoons olive oil
2 tablespoons minced shallots
1 tablespoon minced garlic
1 cup finely diced onion
1 1/4 cup panko crumbs (Japanese)
1/4 teaspoon pepper
3 1/2 ounces goat cheese, room temperature
1 tablespoon chopped fresh parsley leaves

Steps:

  • Put mushrooms, water, and wine into a container and soak until mushrooms are rehydrated. Remove mushrooms and squeeze out excess liquid. Reserve the liquid. Roughly chop mushrooms.
  • Sprinkle the cored and seeded tomatoes with salt and place upside down to drain. In a saute pan heat 2 tablespoons of olive oil and add shallots, garlic, and onion. Cook until translucent. Add mushrooms and cook for about 5 minutes then add 1/2 cup of the reserved mushroom liquid to pan and cook for another 4 or 5 minutes, or until most of liquid is absorbed. Add the panko and the chopped tomato and stir to combine. Season the mushroom mixture with salt and pepper and remove from heat.
  • Preheat the broiler. Mix together the room temperature goat cheese and parsley and reserve. Stuff each tomato with the mushroom stuffing and top with thin layer of goat cheese mixture. Place tomatoes on a baking sheet and put under the broiler for 2 to 3 minutes until cheese is slightly melted and golden.

Nutrition Facts : Calories 219 calorie, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 8 milligrams, Sodium 184 milligrams, Carbohydrate 25 grams, Protein 6 grams, Sugar 5 grams

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

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Top Asked Questions

How do you make chicken stuffing for Tomatoes?
Stir in the egg, 1/2 teaspoon pepper and 1/2 teaspoon salt. Add the onion, chopped garlic, chives and leftover chicken; mix gently to combine. Stuff the tomatoes evenly with the stuffing mixture, mounding it on top. Set the little lids on top of each filled tomato.
What happens to a tomato when it is stuffed?
Unfortunately, when a tomato is stuffed and cooked, it usually becomes a gloppy mess. Stuffer tomatoes, tomatoes that are hollow inside, are the answer to the cook’s wish for a tomato with thick walls, little pulp and ease of stuffing which holds its shape when cooked.
How to make stuffed tomatoes with cheese and garlic?
Ingredients 1 6 medium tomatoes 2 1 cup garlic/cheese croutons, crushed 3 2 tablespoons grated Parmesan cheese 4 2 tablespoons grated American or cheddar cheese 5 4 tablespoons melted butter 6 1/2 teaspoon salt 7 1/4 teaspoon freshly ground pepper 8 Chopped fresh parsley for garnish More ...
How long does it take to bake stuffed 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. 1 each: 146 calories, 11g fat (6g saturated fat), 24mg cholesterol, 434mg sodium, 11g carbohydrate (4g sugars, 2g fiber), 3g protein.

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