Grilled Stuffed Tomatoes Recipes

GRILLED TOMATOES

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Drizzle the olive oil over the cut sides of the tomatoes, and sprinkle with garlic, salt, and black pepper.
• Place tomatoes, cut sides up, onto the preheated grill, and grill until the tomatoes start to sizzle and show blackened grill marks, about 4 minutes. Flip the tomatoes over and grill until the garlic turns golden brown, about 3 more minutes.

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.

GRILLED STUFFED TOMATOES

Steps:

• Preheat the grill to medium heat.
• Cut the tomatoes and core them, removing all the seeds and juice.
• In a medium bowl add the onions, basil, and goat cheese. Mix and season with salt and freshly ground black pepper. Add cooked orzo and combine. Stuff the tomatoes with the mixture. Drizzle olive oil over the tomatoes. Top the tomatoes with the Parmesan.
• Place the tomatoes directly on the grill with the cover closed and cook for 10 minutes. The juices will begin to run. Remove from grill and place on platter.

GRILLED STUFFED TOMATOES

Steps:

• Take 1 sheet of aluminum foil per tomato, form into a chord and then form into a ring to place the tomatoes in
• Slice off the tops of the tomatoes and core them with a melon baller or spoon
• Combine all the ingredients except the tomatoes and the 4 pinches of cheese in a bowl and combine
• Fill the cored tomatoes with the stuffing and top with a thick punch of shredded cheese
• Set up the grill for two zone/indirect grilling with coals and smoke wood on one side and nothing on the other
• Target temperature for the grill is 275-300
• Grill indirect for 60-90 minutes
• Remove from the grill and plate

GRILLED FETA TOMATOES

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Slice off the top of each tomato. Use a spoon to hollow out the inside. Sprinkle the cavities with pepper. Rub the olive oil onto the outside of the tomatoes, coating well. Fill each tomato evenly with the feta cheese.
• Place tomatoes on preheated grill. Cook until tomatoes are soft and wrinkled, and cheese is hot, about 15 minutes.

TOMATOES STUFFED WITH GRILLED CORN SALAD

Steps:

• Pull back corn husks, leaving them attached at base of ear. Remove and discard silk; pull husks back over corn. Place ears in large bowl; cover with cold water. Let soak 10 minutes.
• Meanwhile, cut off and discard top third of tomatoes. Using a paring knife, cut around wall of tomato to loosen flesh. Gently squeeze out seeds; discard. With a melon baller, scoop out tomato interiors, leaving the wall intact. Coarsely chop interiors; transfer to a large bowl.
• Heat grill to high; lightly oil grates. Drain corn; arrange ears on grill. Cover and cook, turning occasionally with tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and cut kernels off cob; transfer to bowl with tomatoes.
• Add scallions, all but 2 tablespoons goat cheese, vinegar, and oil. Season with salt and pepper; toss to combine. Spoon filling into hollowed tomatoes; sprinkle with remaining goat cheese and, if desired, bacon.

GRILLED STUFFED MOZZARELLA TOMATOES

Steps:

• Halve tomatoes and scoop out insides leaving 1/2-inch thick shell.
• Chop pulp and set aside.
• Combine breadcrumbs, butter, basil, salt and pepper. Stir in cheese and tomato pulp.
• Fill tomato halves with cheesy breadcrumb.
• Spray cooking spray lightly on the bottom of aluminum pan.
• Place tomato halves in disposable pan and wrap top loosely with foil.
• If grilling, set over grill for at least 10 minutes.
• If oven baking, bake at 350° for 15 minutes and broil until cheese is browned and bubbly.
• Uncover and serve on pan with large sprigs of parsley or curly parsley.

GRILLED TOMATOES STUFFED WITH GOAT CHEESE AND SAGE

Steps:

• Heat oil in medium skillet over medium-high heat. Add 3 tablespoons fresh sage and fry 30 seconds. Using slotted spoon, transfer fried sage to paper towel.
• Combine cheese, onions, shallot, salt, and remaining 1 tablespoon fresh sage in bowl. Season with pepper. Using small sharp knife, remove cone-shaped piece 2 inches wide and 1 inch deep from top of each tomato. Divide cheese mixture among tomatoes; top with fried sage.
• Prepare barbecue (medium-high heat). Place tomatoes on grill rack; cover barbecue with lid. Cook until tomatoes are soft, about 5 minutes.