Tomatoes Stuffed With Fruity Dhal Recipes

TOMATOES STUFFED WITH FRUITY DHAL

Steps:

• Put the split peas in a pan with 600ml/1pt cold water. Bring to the boil and skim the surface to remove any scum. Reduce the heat and simmer for 20 mins. Heat oven to 190C/fan 170C/gas 5.
• Meanwhile, heat 2 tbsp of the oil in a pan and cook the onion and garlic for 4 mins until softened. Stir in the spices, then cook for a further minute. Stir this mixture and the raisins into the split peas, then cook for a further 10 mins until soft and creamy. Stir in the chickpeas, chutney and coriander and heat through. Season to taste.
• Slice the tops off the beef tomatoes and reserve. Scrape out the insides and discard. Spoon the dhal mixture into the tomatoes and replace the tops. Place on a baking sheet and brush with the remaining oil. Cook for 20 mins until the tomatoes have softened.

TOMATOES STUFFED WITH RICE

Steps:

• Cook the rice in a medium saucepan of boiling salted water, stirring periodically, until just cooked through, about 10 minutes. Drain. Rinse the rice under cold running water. Set the rice aside.
• Preheat the oven to 350 degrees F.
• Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl. Reserve 1/4 cup of the tomato juice and pulp.
• Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil. Place the hollowed tomatoes in the prepared dish.
• Toss the rice with the reserved tomato juice and pulp. Add garlic, basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste. Combine well.
• Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire dish with olive oil. Place the reserved tomato slices atop the tomatoes. Bake until the rice is heated through, about 20 minutes. Serve hot or at room temperature.

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.

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.

ROASTED TOMATOES STUFFED WITH SUMMER VEGETABLES

Steps:

• Heat the oven to 350 degrees F.
• To form the tomato shells, with a serrated knife, slice off the tops of the tomatoes and remove their cores. Using your index finger, remove and discard the seeds. Then, using a melon baller or a spoon, scoop out the pulp, transferring the juices and pulp to a small bowl. Using your hands, squish the pulp and seeds until smooth but slightly chunky. Set aside and wash your hands.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the corn and zucchini; season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes. Add the tomato mixture and cook, stirring occasionally, until it has been absorbed into the vegetable mixture and the skillet is dry, 3 minutes. Set aside to cool slightly. Place the goat cheese in a bowl. Add the vegetable mixture and chopped herbs. Stir until smooth and well-combined. Taste and adjust for seasoning with salt and pepper.
• Arrange the tomato shells, cut-side up, in a small casserole dish. Spoon some filling (about 1/3 cup, depending on the size of the tomato) into each tomato. Sprinkle the chips over the filling.
• Bake until the filling is heated through, the tomato shells are tender, and the topping is golden brown, 20 to 25 minutes. Serve immediately.

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.

GREEK STUFFED TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice tomatoes in half, scoop out seeds, and place in a baking dish sliced-side up. Sprinkle with and salt and pepper . Bake for 5 minutes. Remove tomatoes from oven, drizzle with olive oil, and bake an additional 10 minutes.
• While baking tomatoes, mix together cucumber, yogurt, olives, basil, and sugar. Stir in feta cheese. Season to taste with salt and pepper.
• Remove tomatoes from oven, fill with cucumber mixture, and sprinkle with parsley. Serve immediately.

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.