TANGO TOMATOES
Steps:
- Preheat oven to 350 degrees F.
- Cut off top third of each tomato. Scoop out seeds, juice and pulp from and discard. Set aside. Chop tomato top and set aside.
- In medium nonstick skillet, saute chorizo or sausage in olive oil, breaking it up with a spoon as it cooks. When browned all over, add onion to skillet and cook until soft, stirring frequently. Add garlic, celery, and poblano pepper and cook for another 2 minutes, stirring to combine well. Add reserved chopped tomato tops, salt, and pepper and stir for another minute.
- Remove skillet from heat. Mix in 2 tablespoons cilantro, bread crumbs, and pepper jack cheese. Using a large spoon, stuff mixture into tomatoes, packing down firmly. Top with Parmesan and place tomatoes in oiled baking dish. Bake until heated through and cheese turns golden, approximately 20 minutes.
- Sprinkle with remaining 1 tablespoon of cilantro and serve.
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 TOMATOES
Be sure to store tomatoes at room temperature -- refrigerating them can make them mealy. They'll continue ripening as they sit on the counter.
Provided by Sunny Anderson
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
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.
TALLEGIO TOASTS WITH SOUTH INDIAN TOMATO CHUTNEY
Provided by Aarti Sequeira
Categories appetizer
Time 35m
Yield 18 to 24 toasts (depending on size of baguette)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- In a medium saucepan over medium-high heat, combine the tomatoes, shallot, garlic, vinegar, water, and a sprinkling of salt, and pepper. Bring the mixture to a boil, and then turn down to a simmer, cooking about 5 minutes. Add the brown sugar. Cook another 5 minutes. Remove the saucepan from the heat.
- In a small saute pan, heat the olive oil until shimmering. Add the mustard seeds and cumin seeds and cook until they start popping. Pour the contents of the pan into the tomato chutney. Stir and season with salt, and pepper, to taste.
- Slice the baguette into 1/4-inch rounds. Place the slices on a large baking sheet and toast in the oven for 5 to 10 minutes, or until lightly golden.
- Serve a small wedge of cheese on each toast with a dollop of chutney. Enjoy!
STUFFED TOMATOES
Spicy, tasty warm treat!
Provided by Stephanie Burr
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 2
Number Of Ingredients 5
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
SICILIAN STUFFED TOMATOES
This is an easy stuffed tomato recipe, based on one in Carlo Middione's book "The Food of Southern Italy." If salt isn't an issue for you and you want an even more robust flavor, use more anchovies.
Provided by Martha Rose Shulman
Categories weekday, appetizer
Time 1h
Yield Serves six
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate all of the tomatoes. Cut off the top fourth of the tomatoes, and reserve the tops. Place a strainer over a bowl, and gently scoop or squeeze out the seeds without breaking the tomatoes. Rub the seed pockets against the strainer to extract juice. Discard the seeds. Using a grapefruit spoon, scoop out as much of the tomato pulp from inside the skins as you can, but don't break the skins. Chop the pulp, and set aside.
- Heat 1 tablespoon of the olive oil over medium heat in a medium skillet. Add the onion. Cook 5 to 8 minutes, stirring often, until tender and beginning to color. Add the garlic. Stir until fragrant, about 30 seconds. Add the anchovies, parsley, capers, olives, bread crumbs and tomato pulp. Season to taste with salt and pepper, and stir for about two minutes until fragrant and well amalgamated. Moisten as desired with the strained juice. Fill the tomatoes with this mixture and place them in the baking dish. Return the tops. Brush with the remaining olive oil.
- Place in the oven, and bake 20 to 25 minutes, until the skins begin to wrinkle. The tomatoes should be soft but not mushy. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 484 milligrams, Sugar 5 grams
STUFFED TOMATOES
Provided by Sunny Anderson
Categories appetizer
Yield 4 stuffed tomatoes (halves)
Number Of Ingredients 6
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 line with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl mix together bread crumbs, Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and 1/4 cup of the Parmesan. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.
SAUSAGE STUFFED TOMATOES
Make and share this Sausage Stuffed Tomatoes recipe from Food.com.
Provided by OceanIvy
Categories Pork
Time 43m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F.
- Slice tops off tomatoes; scoop out centers.
- Throw out seeds and chop up centers.
- Set aside tops and centers.
- Moisten the bread crumbs with consommé.
- Cook garlic and onion in butter until soft.
- Mix garlic and onion together with sausage, crumbs, parsley, and tomato centers.
- Stuff tomatoes with the mixture and sprinkle bread crumbs on top.
- Dab with butter and add tomato tops.
- In lightly oiled dish, bake for 35 minutes and most of all enjoy!
MEXICAN STUFFED TOMATOES
This is a recipe from Rachsel Ray's 30 Minute Meals. This is wonderful served with Mean Fish Tacos #107477. A wonderful way to use garden fresh tomatoes.
Provided by Chef Jho
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut the tops off 4 tomatoes and trim a thin slice off the bottoms so that they will sit upright easily. Hollow out the tomatoes with a spoon. Season tomatoes with salt and pepper. Seed and chop remaining tomato.
- In a bowl, combine chopped tomato, pimentos, onions, zucchini, jalapeno, lemon juice, oregano and cilantro. Sprinkle bread crumbs evenly over the bowl. Add extra-virgin olive oil in a slow stream. Toss mixture to combine and season to taste with salt and pepper. Fill the empty tomatoes and serve.
SOUTH AMERICAN STUFFED BELL PEPPERS
This is a different take on stuffed peppers, combining pumpkin, tomatoes, apricots and nuts with spices for a yummy vegetarian meal. The recipe suggests serving it with quinoa. From a wine advertisement in a magazine.
Provided by Ppaperdoll
Categories Peppers
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180 degrees C., gas mark 4.
- Heat oil in a pan and fry onion 4-5 minutes, stirring until soft.
- Add chilli, garlic, tomatoes and pumpkin and cook 8-10 minutes. Stir in apricots, cinnamon and almonds. Season.
- Stuff the peppers with mixture and place in a roasting.
- Bake 20-25 minutes, until pumpkin is tender.
Nutrition Facts : Calories 227.9, Fat 8.1, SaturatedFat 1, Sodium 16.7, Carbohydrate 39, Fiber 8.1, Sugar 23.5, Protein 6.6
TANGO STUFFED TOMATOES (SOUTH AMERICAN CUISINE)
Another "simply delicioso" recipe from Ingrid Hoffmann. A very tasty and pretty side dish.
Provided by januarybride
Categories South American
Time 45m
Yield 6 tomatoes, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Cut off top third of each tomato. Scoop out seeds, juice and pulp from and discard. Set tomato "shell" aside to stuff later.
- Chop tomato top up and set aside.
- In medium nonstick skillet, saute chorizo in olive oil, breaking it up with a spoon as it cooks.
- When browned all over, add onion to skillet and cook until soft, stirring frequently.
- Add garlic, celery, and poblano pepper and cook for another 2 minutes, stirring to combine well.
- Add reserved chopped tomato tops, salt, and pepper and stir for another minute.
- Remove skillet from heat. Mix in 2 tablespoons cilantro, bread crumbs, and pepper jack cheese.
- Using a large spoon, stuff mixture into tomatoes, packing down firmly.
- Top with Parmesan and place tomatoes in oiled baking dish.
- Bake until heated through and cheese turns golden, approximately 20 minutes.
- Sprinkle with remaining 1 tablespoon of cilantro and serve.
Nutrition Facts : Calories 390.2, Fat 27.1, SaturatedFat 10.6, Cholesterol 53.8, Sodium 829.4, Carbohydrate 19, Fiber 3.8, Sugar 6.5, Protein 19
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