Tomatoes Stuffed With Tzatziki Recipes

TZATZIKI AND TOMATO APPETIZERS

Steps:

• Peel cucumber, halve lengthwise, scrape out seeds and grate cucumber finely or cut into small cubes. Season with salt and let stand for about 10 minutes. Drain well and squeeze with your hands, combine with yogurt. Peel garlic and squeeze through a garlic press, add to yogurt mixture. Season with salt and pepper.
• For the dough: combine flour with baking powder, salt and milk unitl smooth. Add eggs. Mix well to make thick batter.
• Heat clarified butter in a nonstick pan and pour batter by 1 tablespoon, making few pancakes at a time (total 15 pancakes). Cook on both sides for about 1-2 minutes per side or until golden brown.
• Top each pancake with tzatziki and 1 piece of drained tomato. Garnish with fennel leaves and serve.

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.

VERONICA'S STUFFED TOMATOES

Steps:

• Cut the top quarter off of each of the tomatoes and reserve for later. Scoop out the pulp from the insides of the tomatoes and add to a blender. Sprinkle the tomato shells with 1/2 teaspoon salt. Season the pulp with the basil, broth, oregano, garlic, 2 tablespoons olive oil and 1 teaspoon salt. Blend on high speed until smooth, then pour the puree into a medium bowl. (You should have about 2 1/4 cups.) Add the tomato puree to the pulp puree and stir to combine. (It should yield 2 3/4 cups. If it doesn't, add more puree.) Stir in the rice.
• Preheat the oven to 375 degrees F.
• Spread the potatoes on the bottom of a 9-by-13-inch baking dish. Drizzle with 2 tablespoons olive oil and the remaining 1/2 teaspoon salt. Toss well to combine. Nestle the tomatoes into the diced potatoes. Fill each tomato almost all the way to the top with the rice filling. Place the tops back on the tomatoes. Pour any remaining filling around the tomatoes and over the potatoes. Drizzle the whole dish with the remaining 2 tablespoons olive oil and bake until the tomatoes are blistered on the outside and the rice is cooked through, 1 hour and 15 minutes.
• Serve with a grating of Parmesan, if desired.

TOMATOES STUFFED WITH TZATZIKI

Steps:

• Rinse and pat dry tomatoes, cut off lids and scrape out pulp. Drain on paper towels with the openings downwards.
• Whisk yogurt with quark and lemon juice. Rinse and halve cucumber lengthwise, scrape out seeds and grate finely, squeeze out juice. Peel garlic and squeeze through a garlic press. Mix parsley, garlic and cucumber with yogurt mixture. Season with salt and pepper, fill tomatoes with the mixture and arrange on plates. Garnish with parsley and serve.

GREEK-STYLE CHICKEN WITH PICKLED ONIONS, TOMATOES, AND TZATZIKI

Steps:

• In a medium bowl, combine onion and vinegar; season with salt and pepper. In another medium bowl, combine chicken, lemon zest, and oregano; season with salt and pepper.
• In a third medium bowl, make tzatziki: Combine cucumber, yogurt, parsley, and lemon juice; season with salt and pepper.
• In a large nonstick skillet, heat oil over medium-high. Add chicken and cook until golden brown and cooked through, about 10 minutes. Add tomatoes to pickled onions and serve with chicken, tzatziki, and rice.