Stuffing And 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 TOMATOES

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.

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.

EASY STUFFED TOMATOES

Steps:

• Ask a grown-up to turn the oven to 200C/180C fan/ gas 6. Cut the tops off tomatoes (keep tops) and scoop the insides into a sieve set over a bowl.
• Cut the mozzarella into chunks and snip or tear up the basil leaves.
• Sit the tomatoes in a baking dish. Add a few chunks of mozzarella into each tomato.
• Put a few torn basil leaves into each one.
• Tear or snip the red pepper into pieces, then add a piece to each tomato. Add more mozzarella, basil and pepper in layers until each tomato is full.
• Put a blob of pesto in each tomato, then put the tops back on. Pour over the juices from the tomato insides. Ask a grown-up to put them in the oven for 20 mins.

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 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!

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.

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.

EASY STUFFED TOMATOES

Steps:

• Heat oven to 350°F.
• Prepare stuffing as directed on package. Add cheese; mix well.
• Cut tomatoes in half; place, cut sides up, in 8-inch square baking dish. Brush with dressing; top with stuffing.
• Bake 25 min. or until tomatoes are tender.

TOMATOES WITH HERB STUFFING

Steps:

• In a Dutch oven, saute celery and onion in butter until tender. Remove from the heat. Stir in the bread cubes, parsley, sage, thyme, salt and pepper. Add broth; toss to coat., Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. Spoon about 1/3 cup stuffing into each tomato. Place in a greased 11x7-in. baking dish. Place remaining stuffing around tomatoes. Bake, uncovered, at 350° for 25-30 minutes or until tomatoes are tender.

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.

TOMATOES STUFFED WITH BULGUR AND HERBS

Steps:

• Place the bulgur in a bowl and add 1/4 teaspon salt. Mix together. Bring 1 cup water to a boil, and pour over the bulgur. Allow to sit for 30 minutes or until the bulgur is soft and fluffy. Transfer to a strainer and press out excess water. Set aside.
• Preheat the oven to 350 degrees. Slice off the tops of the tomatoes, about 3/4 inch down from the stem (or far enough down that it will be easy for you to hollow them out). Using a teaspoon or a grapefruit spoon, carefully scoop out the seeds, taking care not to cut through the skins. Place in a strainer set above a bowl. Rub the seed pods against the strainer to extract the juice. Discard the seeds. Carefully scoop out the pulp, and chop fine.
• Mix together the bulgur, herbs, garlic, pine nuts, the chopped tomato pulp, 1/4 cup of the strained juice and 1 tablespoon of the olive oil. Season to taste with salt and pepper. Season the hollowed out tomatoes with salt and pepper. Fill each tomato with the bulgur filling (you may have some stuffing left over). Place in a baking dish that is small enough to fit the tomatoes snugly. Drizzle 1/2 teaspoon olive oil over each one, and place the caps on top. Pour about 1/2 inch of water into the pan, and cover with foil. Bake 45 minutes. Remove from the oven and uncover. Serve warm, or allow to cool to room temperature.
• Puree the garlic with a pinch of salt in a mortar and pestle. Stir into the yogurt, along with the mint. Serve the stuffed tomatoes with a dollop of the yogurt.

STUFFED TOMATOES

Steps:

• Heat broiler. Place tomatoes, stem side up, on a rimmed baking sheet and brush with oil. Broil just until skins blister, 1 minute. In a small bowl, lightly mash goat cheese and stir in marjoram. Season with salt and pepper. With a paring knife, cut a small opening in the top of each tomato; stuff with 1 teaspoon goat-cheese mixture.

TOMATOES WITH CHICKEN STUFFING

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.

DRIED TOMATO AND FENNEL STUFFING

Steps:

• Preheat oven to 325° F.
• In a large shallow baking pan toast bread in middle of oven until just dry, 15 to 20 minutes. Trim fennel stalks flush with bulbs, reserving fronds, and discard stalks. Cut bulbs into 1/4-inch dice and chop reserved fronds. In a large skillet cook fennel bulb and fronds in butter over moderate heat, stirring occasionally, until bulb is tender, 15 to 20 minutes.
• While fennel is cooking, cut tomatoes into 1/4-inch dice and in a small saucepan simmer in broth 10 minutes. In a large bowl toss together bread, fennel, tomato mixture, vinegar, herbs, and salt and pepper to taste and cool completely. (Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.)
• For cooking stuffing inside poultry:
• Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
• For cooking all or part of stuffing outside poultry:
• In a shallow baking dish bake stuffing in preheated 325° F oven 40 minutes (for moist stuffing, bake it covered entire time; for less moist stuffing that has a slightly crisp top, uncover it after 10 minutes).