Cheesy Stuffed Tomatoes Recipes
CHEESY STUFFED TOMATOES
Rach, you had us at 'cheesy'
Provided by Rachael Ray
Number Of Ingredients 12
Steps:
- Cut the tops off the tomatoes and lightly give them with a gentle squish or use a teaspoon to remove some seeds
- Carefully scoop the flesh into a bowl and season the hulled tomatoes with salt and pepper
- Combine the flesh with Pepper Jack, garlic and onion; re-stuff the tomatoes
- In another bowl, combine the breadcrumbs with oregano, fresh cilantro or parsley and Parm
- Pile topping on the stuffed tomatoes, packing the breadcrumbs in, and spray with cooking spray
- Place on a baking sheet and roast in a 425°F oven or put in a grill roasting pan and grill for 8-10 minutes until golden and the cheese is melted
- MORE: Stuffed Cutlets Stuffed Peppers Stuffed Zucchini
CHEESY STUFFED TOMATOES
You don't have to use mozzarella; other fresh cheeses like ricotta, goat, or feta will work, though you might miss that stretchy molten-cheese effect.
Provided by Andy Baraghani
Categories Bon Appétit Summer Dinner Side Appetizer Tomato Mozzarella Vegetarian Quick & Easy Raisin Thyme Pistachio Soy Free Peanut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool, then finely chop. Reduce oven temperature to 325°F.
- Slice about 1/2" off the top of each tomato; reserve tops. Using a spoon, scoop out the center of each tomato (save for making sauce). Season insides of tomatoes with salt and pepper. Transfer to a baking dish large enough to hold tomatoes (they can be snug).
- Mix pistachios, garlic, raisins, 1/4 cup oil, and 1 Tbsp. thyme in a medium bowl; season with salt and pepper. Place about 1 Tbsp. filling in each tomato. Tear mozzarella into bite-size pieces and snuggle into tomatoes. Top with remaining filling (you may need to gently press filling down with your fingers).
- Replace tomato tops; drizzle with oil. Scatter thyme sprigs over and bake, uncovered, until tomatoes release some liquid and begin to get a little wrinkly on top, 35-45 minutes. Let cool slightly before serving.
CHEESY SPINACH STUFFED TOMATOES
This is another great recipe I tried from a cooking site! This is the best stuffed tomato I ever had! The white wine, garlic and cheeses go so well with the spinach and tomato! The photo is my own. =)
Provided by Lillian Russo
Categories Vegetable Appetizers
Time 50m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375 degrees.
- 2. Grease a baking dish.
- 3. Cut off the tops of the tomatoes and scoop out just the pulp, leaving the walls intact. Pour the juice of the tomatoes into a measuring cup to reserve 1/4 cup. Sprinkle the inside of each tomato with salt and turn upside down onto a paper towel.
- 4. Heat oil in a large saucepan over medium heat. Add spinach and garlic, saute for about 2 minutes. Then add reserved tomato juice and wine. Let cook for another few minutes.
- 5. Remove saucepan from heat. Now add Parmesan, feta and panko breadcrumbs. Mix well. Add more panko if needed.
- 6. Spoon this mixture evenly into each tomato til slightly over flowing, as in photo.
- 7. Bake uncovered on middle rack for about 30-35 minutes. Keep an eye on them so that they don't brown too much. Then remove from oven.
- 8. Allow them to cool slightly. Serve warm.
- 9. These can also be made using cherry tomatoes and served as orderves.
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- Cook pasta in boiling water 8 minutes or until almost al dente. Drain. Rinse with cold water; drain.
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- Use a spoon to carefully hollow out each tomato, discarding the pulp and seeds. Be sure to leave 1/4 inch around the outside and bottom of each tomato to maintain its shape.
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- Mist lightly with non-fat cooking spray and bake until the tomatoes are tender, about 15 minutes.
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- In a medium bowl, combine bread crumbs, butter, basil, salt and pepper. Next stir in cheese and tomato pulp. Fill each tomato shell and then wrap each tomato individually in foil.
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From womansday.com
Cuisine AmericanTotal Time 30 minsServings 6Calories 275 per serving
- Add the onion, season with 1/4 teaspoon each salt and pepper, and cook, stirring occasionally, until tender and beginning to turn golden brown, 8 to 10 minutes.
CHEESY STUFFED TOMATOES RECIPE | BON APPéTIT
From bonappetit.com
5/5 (4)Estimated Reading Time 1 minServings 4
- Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool, then finely chop. Reduce oven temperature to 325°.
- Slice about ½" off the top of each tomato; reserve tops. Using a spoon, scoop out the center of each tomato (save for making sauce). Season insides of tomatoes with salt and pepper. Transfer to a baking dish large enough to hold tomatoes (they can be snug).
- Mix pistachios, garlic, raisins, ¼ cup oil, and 1 Tbsp. thyme in a medium bowl; season with salt and pepper. Place about 1 Tbsp. filling in each tomato. Tear mozzarella into bite-size pieces and snuggle into tomatoes. Top with remaining filling (you may need to gently press filling down with your fingers).
- Replace tomato tops; drizzle with oil. Scatter thyme sprigs over and bake, uncovered, until tomatoes release some liquid and begin to get a little wrinkly on top, 35–45 minutes. Let cool slightly before serving.
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- Preheat oven to 425 degrees. Start by cutting off the tops of the tomatoes. Cut around the edge of the tomatoes and scoop out the insides and place in a baking dish.
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- Preheat oven to 425 degrees. Start by cutting off the tops of the tomatoes. Cut around the edge of the tomatoes and scoop out the insides and place in a baking dish.
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- Cut about 1 inch off the top of each tomato. Use a spoon to scoop out the insides, leaving 1/4-1/2 inch shell, being careful not to cut into the outside of the tomatoes. Discard the pulp. Sprinkle the insides of the tomatoes with the salt and place upside down on a double layer of paper towels to drain.
- In a small bowl, combine 1 tablespoon of the oil, 1 tablespoon of the parsley, half of the garlic and the breadcrumbs. Stir until the breadcrumbs are coated and it is all mixed thoroughly.
- Heat the remaining 2 tablespoons of oil in a large sauté pan over medium-high heat. Add the zucchini and onion and cook until translucent, 3-5 minutes. Add in the spinach and cook until it is wilted, about 1 minute longer. Stir in the remaining 2 tablespoons of parsley and the remaining garlic. Season with the oregano and the pepper. Remove from the heat and pour into a bowl. Let it sit for about 5 minutes, stirring occasionally, to slightly cool.
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Total Time 1 hr 10 minsCalories 193 per serving
- Preheat oven to 350°F. Lightly coat a 2-quart rectangular baking dish with non-stick cooking spray; set aside. Cut off tops of the tomatoes. Using a melon baller or small spoon, carefully scoop out the core, seeds, and pulp of each tomato, leaving about a 1/4-inch-thick shell. Discard the tomato cores, seeds, and pulp. Place tomatoes, top sides down, on paper towels to drain.
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