Need recipe for stuffed tomatoes.?!


Question:

Need recipe for stuffed tomatoes.?

would like recipe for grilled stuff tomatoes.


Answers:
Grilled Blue Cheese Stuffed Tomatoes

4 large tomatoes, cut in half crosswise and seeded
3/4 cup crumbled blue cheese
1/4 cup parmesan cheese
2 tablespoons olive oil
2 tablespoons fresh basil or oregano, chopped
PREPARATION:
Preheat grill for medium heat. Scoop out seeds from tomatoes. Combine cheeses, and basil in a small bowl. Fill tomatoes with mixture. Top each tomato off with olive oil. Place tomatoes skin side down on a disposable foil pan or triple thick foil baking sheet. Cook for 12-15 minutes, until tomatoes begin to soften and cheese has melted. Remove from grill and serve.

This is from Martha Stewart's website. It looks good ^^

4 large tomatoes, cut in half crosswise and seeded
3/4 cup crumbled blue cheese
1/4 cup parmesan cheese
2 tablespoons olive oil
2 tablespoons fresh basil or oregano, chopped


Preheat grill for medium heat. Scoop out seeds from tomatoes. Combine cheeses, and basil in a small bowl. Fill tomatoes with mixture. Top each tomato off with olive oil. Place tomatoes skin side down on a disposable foil pan or triple thick foil sheet. Cook for 12-15 minutes, until tomatoes begin to soften and cheese has melted. Remove from grill and serve.

Baked Stuffed Tomatoes

Serving Size: 4

Ingredient -- Preparation Method

4 medium Tomatoes
1/3 teaspoon salt
1/2 cup Soft Bread Crumbs
1/4 cup Parsley
1/3 tablespoon Dried Basil--leaves
1 clove Garlic--crushed
1/8cup Butter--melted

Preheat oven to 375 degrees.

Cut top from each tomato; scoop out seeds. Sprinkle inside with salt. In a bowl, mix together bread crumbs, parsley, basil, garlic and butter. Fill each tomato with crumb mixture; place in lightly greased baking dish.

Bake 25 minutes.



Spinach Stuffed Tomatoes

4 large firm ripe tomatoes
4 cups fresh spinach, washed and chopped,
or 1 10oz. pkg. frozen chopped spinach,
thawed and squeezed dry
1 cup nonfat cottage cheese
1/4 cup parmesan cheese
1/2 cup dried bread crumbs
1 tsp. dried oregano

Directions:
Preheat oven to 425*F. Slice off the top 1/4 inch of each tomato. Scoop out the pulp with a spoon. Remove as many seeds from pulp as possible. Combine the seedless tomato pulp with remaining ingredients and stuff mixture into hollowed tomatoes. Place in a baking dish which has been sprayed with nonstick spray. Cover with foil and bake about 30 minutes, or until filling is set. Remove foil during last 5 minutes of baking to lightly brown tops.



Zucchini Stuffed Tomatoes

4 large plum tomatoes
Salt and sugar
1 1/2 pounds zucchini
1 teaspoon salt
3 shallots, sliced
2 tablespoons olive oil
3 tablespoons fresh parsley
1 1/2 teaspoons fresh thyme
1/2 pound grated Gruyere

Preheat the broiler. Cut the tomatoes in 1/2
crosswise. Scoop out the centers leaving the outer
thick flesh intact. Sprinkle the interior shells of
the tomatoes with a couple pinches of salt and sugar,
and invert them on a paper towel lined plate to drain
until ready to stuff.

With the grating attachment of a food processor or on
the large-holed side of a box grater, grate the
zucchini, and place it in a strainer. Toss the
zucchini with 1 teaspoon salt and place the strainer
over a bowl to catch the juices. Allow to drain for 5
to 10 minutes.

In a large heavy skillet, saute the shallots in 2
tablespoons olive oil, until they begin to caramelize.
Meanwhile squeeze the zucchini to release as much
water as possible.

Turn the heat up on the shallots, add the dry zucchini
to the pan, and saute the zucchini with the shallots
for 5 minutes.

Add chopped parsley and thyme, and then toss the
zucchini with the cheese, reserving 1/4 cup of the
cheese for topping.

Stuff the tomatoes with the filling, mounding it
slightly, and sprinkle with remaining cheese. Place in
tomato halves in ovenproof baking dish and broil them
until the tops are golden. Serve hot.

TOMATOES STUFFED WITH GOAT CHEESE

6 medium tomatoes, ripe
4 teaspoons unsalted butter
1 1/2 tablespoons shallots, minced
2 teaspoons garlic, minced
1 1/2 tablespoons flour
1/3 cup half-and-half
1 tablespoon dry sherry
1/2 cup fresh, soft cream cheese, goat cheese or marscapone
2 eggs, separated
3 tbsp chives, minced
2 tsp fresh savory or tarragon, minced
salt
freshly ground white pepper
3 cups mixed baby greens
1/4 cup vinaigrette
basil oil
sea salt, to taste

Preheat the oven to 400 degrees.
Slice tops off the tomatoes and remove seeds and pulp. Sprinkle the insides with salt and drain tomatoes on paper towels upside-down.

In a saucepan, melt the butter. Saute shallots and garlic and until soft but do not brown.

Stir in flour and continue to cook for 2 to 3 minutes, stirring continuously. Add the half-and-half and sherry, stirring for 3 minutes longer until the mixture is smooth.

Transfer to a bowl and allow to cool 5-7 minutes. Whisk in goat cheese, egg yolks, and seasonings.

In a separate bowl, beat egg whites until they hold stiff peaks. Temper the eggs by stirring 1/4 of the whites into the cheese mixture. Carefully fold in the remaining whites.

Spoon the souffle mixture into the tomato shells, mounding slightly.

Place the tomatoes, shoulder to shoulder, in a lightly oiled baking or casserole dish.

Bake for 20 to 25 minutes or until the tops are lightly puffed and browned.

Serve the hot tomatoes on a bed of greens. Top with 1/4 cup vinaigrette and a dash of white pepper and basil oil.

Yield: 6 servings

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TOMATOES STUFFED WITH CORN

6 lg. firm tomatoes
sugar and salt
1 cup minced onion
1 cup minced green pepper
6 tbsp. butter
1 cup minced, cooked ham
1 1/2 tsp. ground cumin seed
3 cups scraped fresh corn
1/2 cup heavy cream
1 tsp. salt
1/2 tsp. sugar
freshly ground pepper to taste
6 tbsp. minced fresh parsley
6 tsp. butter, softened

Cut off and discard top half of tomatoes and remove seeds. Scoop out the pulp, chop it and put in a sieve to drain. Sprinkle the pulp and the insides of the shells lightly with sugar and salt, and invert the shells on paper towels to drain for at least 30 minutes.
In large skillet, saute onion and green pepper in butter until softened. Add ham and cumin seed and stir the mixture over high heat for 1 minute. Add tomato pulp and cook mixture over moderate heat for 4 minutes. Stir in corn, cream, salt, sugar and pepper. Cook mixture, covered, for 3 minutes.

Remove cover and stir mixture over high heat for 1 minute. Sprinkle the inside of each tomato shell with 1 tablespoon of parsley. Fill shells with corn mixture, dot each with 1 teaspoon butter and place in a lightly buttered baking pan.

Bake at 350 degrees F. for 10 to 15 minutes or until tomatoes are soft.

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ITALIAN STUFFED TOMATOES

6 med tomatoes (not too ripe)
3 pkgs frozen chopped spinach, thawed & drained
1 med. onion, diced
2 cloves garlic minced
1 beaten egg
1/3 cup romano or Parmesan cheese
? cup dry bread crumbs
? cup or so shredded mozarella
1 tbs Italian seasonings (basil, thyme, oregano)
red pepper flakes to taste
salt and pepper to taste
topping:
seasoned bread crumbs
shredded mozzarella
diced butter

Cut tops off tomatoes and scoop out seeds. Season insides of tomatoes with salt and pepper. Mix all remaining ingredients and pack tomatoes tightly. Place in a greased casserole.
Sprinkle seasoned bread crumbs, shredded mozzarella and diced butter on top.

Bake uncovered 25-30 minutes. broil 2 min to allow tops to slightly brown.

These are actually good cold or at room temperature as well as hot.

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STUFFED TOMATOES AND BELL PEPPERS

3 sm. to med. bell peppers
4 med. tomatoes
1 lb. lean ground beef
1/4 c. white rice
1/2 bunch parsley, cut up
1 med. onion, chopped
2 cloves garlic, minced
Salt and pepper to taste
1 tsp. Italian seasoning
1 tsp. canola oil, if meat is extra lean

Cut off pepper tops. Remove pepper seeds. Slice tomato caps just enough to remove pulp. Mix all the other ingredients together. Reserve pepper caps and tomato pulp. Stuff vegetables with meat mixture lightly. Extra meat can be shaped into large meatballs. Place stuffed peppers in bottom of a medium size pot snugly. Put stuffed tomatoes in next. They can rest on top of peppers. Cover tomatoes with their own caps. Fill the pot with water, almost covering vegetables. Add tomato pulp to water. Cook slowly. After water boils, cover the pot and simmer contents for 45 minutes, minimum. Extra liquid can be saved for soup base.
Serve with rice pilaf and salad. Pepper tops can be chopped and added to the salad.

Serves 4-6.

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STUFFED RICE TOMATOES

4 lg. tomatoes
3 tbsp. water
1 onion, diced
1/2 green pepper, diced
2 c. cooked rice
1 tbsp. grated Romano or Parmesan cheese

1. Remove pulp of each tomato, leaving shell for stuffing.
2. Chop tomato pulp fine and place in a nonstick pan with 3 tablespoons of water.

3. Add onion and green pepper and simmer over low heat, stirring occasionally, until vegetables are soft.

4. Add cooked rice and mix well.

5. Remove from heat and stuff tomato shells with mixture.

6. Top tomatoes with grated cheese and bake in a 350 degree oven for 30 minutes.

Serves 4.

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BAKED STUFFED MANICOTTI WITH CHUNKY
TOMATO SAUCE

SAUCE:

2 tbsp. olive oil or salad oil
1 lg. onion, chopped
1 clove garlic, minced
1 can (1 lb. 12 oz.) plum tomatoes, undrained
1/2 can (6 oz.) tomato paste, about 4 tbsp.
2 sprigs parsley, chopped
2 tsp. sugar
1 tsp. salt
1 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. freshly ground pepper

MEAT FILLING:

2 tbsp. olive oil or salad oil
1 med. onion, chopped
1 clove garlic, minced
1 lb. ground chuck
1 pkg. (10 oz.) frozen leaf spinach, thawed, well drained (spinach is optional)
2 tbsp. chopped parsley
1 tsp. dried oregano
1/2 tsp. salt
1/8 tsp. pepper
1 pkg. (8 oz.) shredded mozzarella cheese
14 manicotti noodles
1/4 c. grated Parmesan cheese

To make sauce: In large heavy saucepan heat oil over medium-high heat. Add onion and garlic. Saute 2 minutes. Add tomatoes and their liquid, crushing tomatoes into small pieces. Add tomato paste, parsley, sugar, salt, oregano, basil and pepper. Bring mixture to a boil, reduce heat and simmer, uncovered, 30 minutes, stirring occasionally. The sauce should be reduced to about 3 cups. Set sauce aside
To make filling: Heat oil in large skillet over medium heat. Add onion and garlic. Saute until tender, about 5 minutes. Crumble chuck into skillet and brown lightly, stirring occasionally, for about 10 minutes. Stir in spinach, parsley, oregano, salt and pepper. Remove from heat. When cool, add mozzarella and toss to mix well.

Cook manicotti "al dente" according to package directions; drain and cool. Stuff with prepared filling. Spread 1 cup of the prepared sauce in bottom of ungreased 9 x 13 inch baking dish. Arrange filled manicotti on top and spoon remaining sauce over all. Cover dish with foil and bake at 350 degrees for 30 minutes. Uncover dish and sprinkle with Parmesan cheese. Bake uncovered 10 minutes longer. Makes 7 servings of 2 manicotti each.

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BUTTER - STUFFING TOMATOES

1/3 c. butter
1/2 tsp. salt
1 tsp. sweet basil
1/4 tsp. pepper
1/4 c. chopped onion
2 tsp. sugar (optional)
1/2 c. sliced celery
1/2 c. green pepper strips
1 c. seasoned stuffing or crouton mix
4 med. tomatoes, cut in wedges

In heavy skillet, melt butter. Add seasonings. Saute celery, green pepper and onion uncovered until crisply tender. Add stuffing; toss. Add tomatoes and sugar; toss gently. Cover and continue cooking until tomatoes are hot but firm (10-12 minutes).

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STUFFED TOMATOES (MICROWAVE)

6 firm med. tomatoes (about 2 lbs.)
1 c. crumbled herb seasoned stuffing mix
1/4 c. shredded process American cheese
1/4 tsp. salt
1/8 tsp. pepper

Remove stems ends from tomatoes. Scoop out pulp, leaving 1/2" walls. Chop pulp, mix with stuffing mix, cheese, salt and pepper. Fill tomatoes with stuffing; arrange in circle in 9" pie pan. Cover loosely and microwave on high (100%) 3 minutes. Rotate pie plate 1/2 turn. Microwave until tomatoes are hot, 3 to 4 minutes longer. Garnish with parsley, if desired.

i would hollow out the tomato fill with tuna salad and broil




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