Stuffed Tomato Recipes

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.

STUFFED BAKED TOMATOES

Steps:

• Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.

CHEESY STUFFED TOMATOES

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

STUFFED TOMATOES

Steps:

• Put mushrooms, water, and wine into a container and soak until mushrooms are rehydrated. Remove mushrooms and squeeze out excess liquid. Reserve the liquid. Roughly chop mushrooms.
• Sprinkle the cored and seeded tomatoes with salt and place upside down to drain. In a saute pan heat 2 tablespoons of olive oil and add shallots, garlic, and onion. Cook until translucent. Add mushrooms and cook for about 5 minutes then add 1/2 cup of the reserved mushroom liquid to pan and cook for another 4 or 5 minutes, or until most of liquid is absorbed. Add the panko and the chopped tomato and stir to combine. Season the mushroom mixture with salt and pepper and remove from heat.
• Preheat the broiler. Mix together the room temperature goat cheese and parsley and reserve. Stuff each tomato with the mushroom stuffing and top with thin layer of goat cheese mixture. Place tomatoes on a baking sheet and put under the broiler for 2 to 3 minutes until cheese is slightly melted and golden.

BAKED STUFFED TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.
• Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.
• Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.

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.

TUNA-STUFFED TOMATOES

Steps:

• Combine all ingredients except tomatoes.
• Use serrated knife to partially cut tomatoes into wedges, starting at top of each tomato and being careful to not cut through to bottom of tomato.
• Fill tomatoes with tuna mixture.

EASY STUFFED TOMATOES

Steps:

• Ask a grown-up to turn the oven to 200C/180C fan/ gas 6. Cut the tops off tomatoes (keep tops) and scoop the insides into a sieve set over a bowl.
• Cut the mozzarella into chunks and snip or tear up the basil leaves.
• Sit the tomatoes in a baking dish. Add a few chunks of mozzarella into each tomato.
• Put a few torn basil leaves into each one.
• Tear or snip the red pepper into pieces, then add a piece to each tomato. Add more mozzarella, basil and pepper in layers until each tomato is full.
• Put a blob of pesto in each tomato, then put the tops back on. Pour over the juices from the tomato insides. Ask a grown-up to put them in the oven for 20 mins.

HERB STUFFED TOMATOES

Steps:

• Preheat the oven to 375 degrees F.
• Cut the tomatoes in half, horizontally. Seed by gently squeezing the tomato halves. Use a small spoon to gently hollow out the inside of the tomatoes, being careful not to puncture the outer shell. Reserve the pulp.
• Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, optional garlic, and pepper and mix gently to combine.
• Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture.
• Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.

BAKED STUFFED TOMATOES

Steps:

• To prepare the stuffed tomatoes first wash the tomatoes, cut off the top and set aside 1 . With a small knife, cut the inner perimeter of the tomato and dig out the pulp with a teaspoon, collecting it in a bowl 2 . Pour the pulp into a mixer 3 .
• Blend the pulp to obtain a juice 4 . Place the tomatoes on a grill, salt them 5 and then turn them over to drain 6 .
• Now make the sauce: in a pan, heat the olive oil with garlic 7 , then, when the oil is seasoned, remove the garlic 8 and pour in the pulp 9 . Cook for 20 minutes over medium heat to reduce.
• In the meantime, cook the rice in boiling water 10 . When the pulp is almost cooked, add salt and pepper 11 . Chop the parsley and basil (well washed and dried) 12 .
• Remove the pan with the pulp from the heat once cooked, and flavor with chopped herbs 13 . Pour the resulting sauce into a bowl, add the rice 14 and season with grated Grana Padano cheese and Pecorino cheese 15 .
• Mix and set the filling aside 16 . Dice the scamorza cheese 17 and stuff the tomatoes, starting with a couple of tablespoons of rice 18 .
• Add 2 or 3 cubes of scamorza cheese, and fill up to and a little over the edge with another spoonful of rice 19 . The tomatoes are now ready to be cooked 20 . Place the caps on another baking tray 21 and cook them together with the stuffed tomatoes in a static oven preheated to 355° F (180° C) for about 50 minutes.
• When cooked, the stuffed tomatoes will be golden brown on the surface 22 , take them out of the oven together with the caps 23 and serve them hot together, garnished with basil leaves 24 !

STUFFED TOMATOES

Steps:

• Preheat oven to 400 degrees F.
• Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.

STUFFED TOMATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
• Bake in preheated oven for 15 minutes.