Tomato Olive Stuffing Recipes

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STUFFED TOMATOES



Stuffed Tomatoes image

Spicy, tasty warm treat!

Provided by Stephanie Burr

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 2

Number Of Ingredients 5

2 large ripe tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers, partially drained
½ cup dry bread crumbs
⅔ cup shredded Cheddar cheese
¼ pound smoked sausage, cut into 1 inch pieces

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.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 36.7 g, Cholesterol 78.2 mg, Fat 32.8 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 14.8 g, Sodium 1864.8 mg, Sugar 9.8 g

TOMATO-&-OLIVE-STUFFED PORTOBELLO CAPS



Tomato-&-Olive-Stuffed Portobello Caps image

Portobello caps make excellent mini casseroles. Here, they hold a tomato, cheese and olive stuffing that grills up to a smoky perfection. Serve them with whole-wheat couscous and a mixed green salad for an easy meal.

Categories     Dinner

Time 40m

Yield 4 servings

Number Of Ingredients 10

2/3 cup chopped plum tomatoes
1/2 cup shredded part-skim mozzarella cheese
1/4 cup chopped Kalamata olives
1 teaspoon minced garlic
2 teaspoons extra-virgin olive oil
1/2 teaspoon finely chopped fresh rosemary
1/8 teaspoon freshly ground pepper
4 portobello mushroom caps
2 tablespoons lemon juice
2 teaspoons reduced-sodium soy sauce

Steps:

  • Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
  • Preheat grill to medium.
  • Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps.
  • Oil a grill rack (see Tip). Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.

Nutrition Facts : Calories 118 calories, Carbohydrate 7 g, Fat 8 g, SaturatedFat 2 g, Protein 7 g, Cholesterol 9 mg, Sodium 338 mg, Sugar 3 g

ROASTED PORTOBELLO CAPS



Roasted Portobello Caps image

Think of a jumbo stuffed mushroom without all the high-fat ingredients but with all the flavor. Serve these alongside grilled chicken breasts or a juicy steak.

Provided by EatingWell Test Kitchen

Categories     Healthy Portobello Mushroom Recipes

Time 40m

Number Of Ingredients 7

4 large portobello mushrooms, stems removed
¼ teaspoon salt, divided
Freshly ground pepper to taste
¼ cup plain dry breadcrumbs
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat oven to 450 degrees F. Coat a rimmed baking sheet or roasting pan with cooking spray.
  • Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with 1/8 teaspoon salt and pepper. Roast until tender, about 20 minutes.
  • Meanwhile, combine breadcrumbs, Parmesan, parsley, oil, the remaining 1/8 teaspoon salt and pepper in a small bowl. Remove the mushrooms from the oven and top each cap with about 2 tablespoons of the breadcrumb mixture, spreading evenly. Return to the oven and roast until the breadcrumbs are browned, about 5 minutes.

Nutrition Facts : Calories 94.1 calories, Carbohydrate 9.7 g, Cholesterol 2.2 mg, Fat 5 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 1 g, Sodium 250.6 mg, Sugar 3.3 g

VEAL-STUFFED TOMATOES



Veal-stuffed tomatoes image

This recipe for veal-stuffed tomatoes from London restaurant Sardine is a lovely thing to have on your table as part of a lunch spread, or as a light supper

Provided by Sarah Kingsbury

Time 1h

Yield Serves 4

Number Of Ingredients 16

12 ripe (around 10cm diameter) vine tomatoes
a few sprigs tarragon
12 basil leaves
olive oil
a glass white wine
50g crème fraîche
½ a bunch basil, chopped
½ a bunch tarragon, chopped
½ a bunch flat-leaf parsley, chopped
100g veal mince
100g pork mince
20g chicken livers, trimmed and finely chopped
50g pancetta, finely chopped
30g breadcrumbs, soaked in 2 tbsp milk
30g ricotta
1 tsp fennel seeds, crushed

Steps:

  • Heat the oven to 190C/fan 170C/gas 5. For the stuffing, mix all of the ingredients together. Season with salt and lots of black pepper. You can fry a little bit of the mixture to check the seasoning.
  • Cut the tops off the tomatoes and reserve. Hollow out, discarding the seeds and put the tomatoes in a baking dish on top of the scattered tarragon sprigs and basil leaves. Lightly season the insides with salt, and stuff with the filling. Perch the tops of the tomatoes back on. Season with salt, drizzle with olive oil and add the wine to the dish.
  • Roast in the oven for about 25 minutes: after 15 minutes, add the crème fraîche. Roast until the tomatoes are soft and the stuffing is cooked. Serve with the juices from the dish and some toast if you like.

Nutrition Facts : Calories 273 calories, Fat 14.5 grams fat, SaturatedFat 6.8 grams saturated fat, Carbohydrate 13.2 grams carbohydrates, Sugar 7.5 grams sugar, Fiber 2.2 grams fiber, Protein 16.2 grams protein, Sodium 0.6 milligram of sodium

TOMATO BREAD STUFFING



Tomato Bread Stuffing image

At the Claudia Sanders Dinner House, this old-fashioned side dish is favorite with customers.-Cherry and Tom Settle, Shelbyville, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/2 cup sugar
1/2 cup vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
3 slices bread, toasted and cut into 1/4-inch cubes

Steps:

  • In a large saucepan, saute onion in butter until tender; stir in flour until blended. Add the tomatoes, sugar, oil, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in toast cubes.

Nutrition Facts :

TOMATO-OLIVE STUFFING



Tomato-Olive Stuffing image

To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h

Number Of Ingredients 13

1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups)
3 tablespoons unsalted butter, plus more for baking dish
1 medium yellow onion, diced medium
2 large celery stalks, diced medium
4 garlic cloves, roughly chopped
1 cup halved grape tomatoes
1 cup roughly chopped pitted Kalamata olives
2 tablespoons chopped fresh rosemary leaves
1/2 teaspoon red-pepper flakes
Coarse salt and ground pepper
1/2 cup roughly chopped fresh parsley leaves
3 large eggs, lightly beaten
3 cups low-sodium chicken broth

Steps:

  • Preheat oven to 400 degrees, with racks in middle and lower thirds. On 2 rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
  • Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add tomatoes, olives, rosemary, and red-pepper flakes, and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
  • Add parsley, eggs, and bread; stir to combine. Add broth in 2 additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

Nutrition Facts : Calories 290 g, Fat 13 g, Fiber 2 g, Protein 9 g, SaturatedFat 5 g

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