Arugula Stuffed Tomatoes Recipes

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STUFFED TOMATOES



Stuffed Tomatoes image

These stuffed tomatoes can be a side dish or a main course

Provided by Judith Hannemann

Categories     Side Dish

Time 15m

Number Of Ingredients 10

6 large (ripe tomatoes)
Stuffing:
4 cups fresh soft bread crumbs
1 medium onion (finely chopped)
2 cloves garlic (finely minced)
1/4 cup grated Parmesan -OR- Romano cheese
1/4 cup chopped fresh parsley
4 oz butter
1 tsp salt (or to taste)
1/2 tsp pepper or to taste

Steps:

  • Preheat oven to 400 degrees F. If you are putting them on the BBQ grill, preheat the grill to high heat.
  • Cut off the tops of the tomatoes at the stem end, then scoop out the seeds and spines. I use a melon baller for this. Place the hollowed-out tomatoes cut side down on a paper towel lined plate.
  • For the stuffing, place the bread crumbs in a large bowl and melt the butter in a skillet over medium-high heat. Add the onion and garlic and cook until the onion is just soft; about 3 minutes.
  • Add the onion/butter mixture to the bread crumbs then add the parsley, cheese, salt and pepper. Mix well.
  • Fill each tomato cavity with the stuffing mixture, letting it mound up on the top.
  • Bake or grill about 5-10 minutes or until the tomato is just beginning to get soft. If you want more browning on the top of the stuffing, pop them under the broiler for a minute or two.

Nutrition Facts : ServingSize 1 tomato, Calories 470 kcal, Carbohydrate 59 g, Protein 12 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 44 mg, Sodium 1121 mg, Fiber 5 g, Sugar 8 g

HERBY STUFFED TOMATOES



Herby Stuffed Tomatoes image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 14

6 medium vine-ripened tomatoes, tops removed and reserved (like "hats"), insides scooped out and reserved
1 tablespoon honey
3 tablespoons extra-virgin olive oil
Kosher salt
1 tablespoon grated ginger
1 tablespoon red wine vinegar
2 teaspoons ground cumin
1 bunch scallions (6 to 8), coarsely chopped, green and white parts both
One 15.5-ounce can low-sodium chickpeas, drained and rinsed
1 generous cup spinach, coarsely chopped
1 generous cup arugula, coarsely chopped
8 leaves fresh basil
Freshly ground black pepper
1/2 cup finely grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
  • Arrange the tomatoes cut-side up with space between each on the prepared baking sheet. Drizzle with the honey and 2 tablespoons of the olive oil and season with salt. Bake until slightly tender, 5 to 6 minutes. Set aside.
  • In a large heavy-bottomed pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the ginger, vinegar, cumin, scallions and reserved insides of the tomatoes and stir to combine. Add the chickpeas, spinach and arugula and cook until the greens are wilted, about 1 minute. Remove from the heat. Tear 2 leaves of basil and stir into the filling. Season with salt and pepper.
  • Put 1 basil leaf into each tomato base and gently spoon in a liberal amount of filling. Bake until piping hot, 12 to 15 minutes. Top each stuffed tomato with grated Parmesan and a tomato "hat."

STEAK AU POIVRE AND BROILED STUFFED TOMATOES



Steak Au Poivre and Broiled Stuffed Tomatoes image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

4 vine ripe tomatoes, red or yellow, tops trimmed and seeded
Extra-virgin olive oil, for drizzling, plus 1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup bread crumbs or 1 slice, 1/2-inch thick, stale crusty bread, torn
1/2 cup grated Parmigiano-Reggiano
1/2 teaspoon crushed red pepper flakes
1 clove garlic, chopped
2 cups arugula leaves, the tops of 1 bunch
4 New York Strip steaks, 1-inch thick
3 tablespoons coarse ground black pepper
Olive oil or cooking spray, to coat skillet
1/4 cup good brandy
2 tablespoons butter

Steps:

  • Preheat the oven to 400 degrees F.
  • Heavy bottomed skillet over medium high to high heat.
  • Arrange tomatoes on a broiler pan. Drizzle tomatoes with oil and season with salt and pepper. Combine bread crumbs, cheese, red pepper flakes, garlic, arugula and 1 tablespoon oil in food processor and pulse grind to form stuffing. Stuff tomatoes to the rims with arugula mixture and place in the center of the oven. Bake 10 to 12 minutes. Let tomatoes stand 5 minutes before serving.
  • Let steaks sit 10 minutes once removed from the refrigerator. Coat steaks liberally on both sides with coarse black pepper. To a very hot pan, drizzle oil to thinly coat the cooking surface. It will smoke. Add steaks immediately. Sear and seal the steaks, cooking them 4 minutes on each side. for medium rare doneness. Reduce heat a bit and cook 5 minutes longer for medium to medium well doneness. Remove steaks and let stand 5 minutes. Add brandy to the skillet and warm, then ignite. Add butter to the skillet, then spoon pan juices over steaks. Serve stuffed tomatoes along side steaks.

TOMATO BURRATA BITES



Tomato Burrata Bites image

No-cook finger food at its finest! Sweet Campari tomatoes are stuffed with rich, creamy burrata and finished with fresh basil.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 25m

Yield Makes 16

Number Of Ingredients 5

16 Campari tomatoes
Flaky sea salt and freshly ground pepper
1 ball (8 ounces) burrata cheese
Extra-virgin olive oil, for drizzling
Small fresh basil leaves, for serving

Steps:

  • Trim the base of each tomato so they sit flat. Using a serrated knife, slice off top 1/4 inch of each tomato. Scoop out seeds and pulp, then place hollowed-out shells upside-down on a paper-towel-lined plate or baking sheet to drain, about 5 minutes.
  • Turn tomatoes upright, and season with salt. Open burrata and pour creamy interior into a bowl. Chop firm exterior into 1/2-inch pieces, then stuff one piece in the bottom of each tomato. Divide creamy center among tomatoes (about 1 teaspoon each). Drizzle tomatoes with oil, sprinkle with salt and pepper, and garnish with basil. Serve immediately.

PASTA WITH ARUGULA AND TOMATOES



Pasta with Arugula and Tomatoes image

This is a super-simple, quick pasta recipe that tastes best with cherry tomatoes or other sun-ripened tomatoes. It is perfect during the summer months when tomatoes are in season.

Provided by ChristyM

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 25m

Yield 3

Number Of Ingredients 7

10 ounces spaghetti
4 tablespoons olive oil
2 cloves garlic, minced
1 pint cherry tomatoes, halved
salt and freshly ground black pepper to taste
1 (5 ounce) package arugula, torn
2 tablespoons shaved Parmesan cheese, or more to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
  • Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.

Nutrition Facts : Calories 555.3 calories, Carbohydrate 76.8 g, Cholesterol 2.9 mg, Fat 21 g, Fiber 4.9 g, Protein 15.6 g, SaturatedFat 3.4 g, Sodium 130.5 mg, Sugar 3.5 g

ARUGULA AND TOMATO SALAD



Arugula and Tomato Salad image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 7

8 campari or other cocktail tomatoes, quartered
1 pint yellow and/or orange cherry tomatoes, halved
1 teaspoon aged balsamic vinegar, plus more for drizzling
Kosher salt and freshly ground black pepper
5 ounces baby arugula (about 8 cups)
1 teaspoon extra-virgin olive oil, plus more for drizzling
Shaved parmesan cheese, for topping

Steps:

  • Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
  • Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.

OLD SCHOOL STUFFED TOMATOES



Old School Stuffed Tomatoes image

Provided by Katie Lee Biegel

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 7

6 medium tomatoes
One 9-ounce bag baby spinach, steamed
1/4 cup sour cream or plain Greek yogurt
2 tablespoons grated Parmesan
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 cup grated gruyere cheese

Steps:

  • Preheat the oven to 400 degrees F.
  • Use a serrated knife to cut the top off of each tomato. Use a grapefruit knife (or a paring knife) to cut out the inside of the tomato. You may need to use your fingers to pull it out after cutting. Use a spoon to remove any leftover seeds or pulp.
  • In a blender or food processor, puree the spinach with the sour cream, Parmesan, salt and pepper. Gently spoon the mixture into each tomato and top with the gruyere. Bake until the cheese is melted and bubbly, 20 to 25 minutes.

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