Parmesan Stuffed Tomatoes Recipes

BAKED PARMESAN TOMATOES

Steps:

• Cut tomatoes in half widthwise; place cut side up in an 11x7-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Combine the remaining ingredients; sprinkle over tomatoes. , Bake, uncovered, at 350° for 15-20 minutes or until topping is golden brown.

PARMESAN TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange tomato slices in a single layer on a baking sheet. In a small bowl, mix together mayonnaise, parmesan, Dijon mustard, and brown mustard. Season with oregano, and salt and pepper to taste. Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. Sprinkle with mozzarella , and then top with parsley.
• Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately.

PARMESAN-ROASTED TOMATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese.
• Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.

STUFFED TOMATOES

Steps:

• Preheat oven to 400°F.
• Rinse tomatoes and cut the tops off.
• Using a spoon, scrape out the insides of the tomato. Chop the insides and the tops.
• Cook sausage, onion and garlic in a skillet until no pink remains. Drain fat.
• Add tomato tops, white wine, tomato paste, salt, and Italian seasoning. Cook an additional 5 minutes or until most of the liquid has evaporated. Stir in rice and cook until heated through.
• Reserve 2 tablespoons mozzarella cheese and 2 tablespoons parmesan cheese for topping. Stir remaning mozzarella and parmesan into the rice mixture.
• Place tomatoes in a baking dish and gently fill with rice mixture (extra filling can be placed in the pan next to the tomatoes if desired . Top with remaining cheese.
• Bake 20-25 minutes or until tomatoes are cooked and filling is heated through. Do not overcook.

PARMESAN STUFFED TOMATOES

Steps:

• Combine bread crumbs with Parmesan, parsley, chives, tarragon, and pepper.
• Mix onion, seasoned bread crumbs, and melted butter.
• Cut tomatoes in half (horizontally) and seed them.
• Fill with bread crumbs and bake in buttered baking dish for about ten minutes at 350 degrees.
• Starting with room temperature tomatoes reduces cooking time and helps assure a firm tomato is served to guests.

GROUND BEEF STUFFED TOMATOES WITH PARMESAN CRUMB CRUST

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease up an 8-inch baking dish. Cook ground beef over medium heat in a skillet, making sure to break the meat apart while it's cooking thoroughly. Place cooked meat in a bowl and mix through the cooked rice, and set aside. Slice tops off the tomatoes and remove the core before scooping out the inside of each tomato and seasoning the inside of each with some salt and pepper. Chop up enough pulp to create 1/2 cup of pulp and stir through the rice/beef mixture. Add onion, peas, 1/4 cup of Parmesan cheese, 1/4 teaspoon of salt, pepper and parsley to the beef/rice mix and stir through. Distribute the mixture evenly between each of the tomatoes and place them in the baking dish. Combine remaining cheese (1/4 cup), oil, breadcrumbs and garlic in a small bowl. Spread the mixture across the top of each tomato. Bake tomatoes for around half an hour, looking for the crumbs to be golden and the tomatoes to be soft. This dish works well with a garden salad or even a cold pasta or potato salad.