Vegetable Stuffed Tomato Bites Recipes

VEGGIE-STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Leaving a 1/2-in. shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain., Meanwhile, in a food processor, cover and process the carrot, celery, onion, garlic and reserved pulp until finely chopped. In large skillet, saute vegetable mixture and oregano in oil until tender. Add wine or broth; simmer, uncovered, until liquid is reduced by half, about 2 minutes. Remove from the heat; cool slightly. Stir in the bread crumbs, Parmesan cheese and basil., Stuff tomatoes; replace tops. Place in a shallow baking dish coated with cooking spray. Bake, uncovered, at 350° until heated through, 15-20 minutes.

VEGETABLE STUFFED TOMATOES

Steps:

• 1 Cut the tops off each tomato, allowing enough room for you to scoop out the seeds. Scoop out the flesh and seeds of each tomato using a grapefruit scooper or a teaspoon. Season the inside of the hollowed out tomato shells with salt, and put them upside down on a tray lined with paper towel, or on a large colander in your sink, to drain (they will need about 30 minutes). 2 In the meantime, heat 2 tablespoons oil in a pan. Add the minced onion, celery and garlic, and cook for 3 minutes. Add the rest of the cubed vegetables, and cook on high heat, stirring, for 3 more minutes. Season with salt and pepper, lower the heat, cover, and cook for 15 more minutes. Remove from the pan and set aside. In the same pan, heat 2 more tablespoons olive oil and cook the bread cubes in it until golden. Combine the bread (and cheese, if using) with the vegetable ratatouille. The mix should feel moist; otherwise you can add a couple tablespoons of vegetable stock. 3 Line a baking tray with parchment paper and place the tomato shells in it. Stuff the shell with the ratatouille and bread mix, top with olives, and drizzle or brush with a little more olive oil, if preferred. Bake for about 25-30 minute in a pre-heated 400˚F oven. As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Summer 2012) - Subscribe Now and never miss an issue.

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.

MEDITERRANEAN TOMATO BITES

Steps:

• Preheat oven to 400°. Unfold puff pastry. Cut each sheet into 16 squares; place on parchment-lined baking sheets., Sprinkle with Gouda cheese; top with tomatoes, olives and feta cheese. Bake until golden brown, 14-18 minutes. Sprinkle with herbs. Freeze option: Cover and freeze unbaked pastries on waxed paper-lined baking sheets until firm. Transfer to freezer containers, separating layers with waxed paper; return to freezer. To use, bake pastries as directed, increasing time as necessary to heat through. Sprinkle with herbs.

STUFFED TOMATOES

Steps:

• Clean and boil whole mushrooms in salted water for 15 minutes. Drain and mince finely.
• Wash tomatoes. Cut off a cap from the top of each and reserve. With a spoon scoop out the flesh and seeds.
• Add the minced onion, salt to taste and sour cream to the mushrooms.
• Fill the cavities of the tomatoes with the mushroom mixture. Decorate each with chopped parsley, and cover with the cap.
• Dot each tomato all over with sour cream. Place tomatoes on a serving platter covered with a bed of parsley bouquets and decorated with clusters of raw cranberries.

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.

STUFFED & GRILLED VEGETABLE BITES

Steps:

• Cut the aubergine and courgette into thin lengths about 2-3mm thick - you should have 8 slices of each. Drain and rinse the peppers, remove any seeds, pat dry, then cut into quarters. Mix the garlic with the olive oil and some seasoning.
• Heat a griddle pan over a medium heat. Brush the vegetable slices with the garlic oil and cook for 2-3 mins each side until completely soft and lightly charred (you'll need to do this in batches). You could also do this on a barbecue. Set aside on a plate and leave to cool. The vegetables can be griddled the day before and kept covered in the fridge - bring to room temperature before serving.
• Mix together the cheeses, sundried tomatoes, lemon zest and seasoning. Lay out the slices of aubergine on a large board. Top each with a slice of courgette, a strip of pepper, and a basil leaf. Dot 1 tbsp of the cheese mix on top and roll the vegetables up. Skewer with a cocktail stick to secure.
• When ready to serve, arrange on a plate and scatter over the parsley leaves and paprika.

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.

VEGETARIAN BAKED STUFFED TOMATOES

Steps:

• Cut the tomatoes in half, remove the seeds with your fingers, sprinkle with a little salt, and place upside down in a colander for 20 minutes.
• Preheat the oven to 350 degrees.
• Mix the garlic and parsley together in a bowl, add the bread crumbs and Parmesan, and, using a fork, work the oil in little by little. Season with salt and pepper.
• Using a teaspoon, push the filling mixture into the tomato halves. Press it down with your fingers so that it sticks to the inside of the tomatoes (it will swell slightly in the oven and could overflow).
• Place the filled tomatoes in a greased ovenproof dish and back until tender, about 35 minutes.
• Serve hot or at room temperature.

VEGETABLE - STUFFED TOMATO BITES

Steps:

• Cut tomatoes lengthwise in half or quarters.
• Scoop out the pulp, leaving 1/4 inch thick shells.
• Discard pulp, Place tomato shells, cut side down, on paper towels.
• Let stand while preparing filling.
• For filling, combine cheese, green onion, sour cream, mayonnaise or salad dressing, and oregano or basil in a medium bowl.
• Stir in corn and jicama.
• To serve, spoon about 1 tablespoon of the veggy mixture into each tomato shell.
• Season to taste with freshly ground pepper.
• To make ahead, cover and refrigerate the tomato shells and filling separately for up 6 hours.