Tomatoes Stuffed With Bulgur And Herbs Recipes

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VERONICA'S STUFFED TOMATOES



Veronica's Stuffed Tomatoes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 11

4 large tomatoes (about 3 1/4 pounds total)
2 teaspoons kosher salt
1/4 cup packed fresh basil leaves
1/4 cup vegetable broth or chicken broth
1/2 teaspoon dried oregano
2 cloves garlic, smashed and peeled
1/4 cup plus 2 tablespoons olive oil
1/2 cup tomato puree, such as Mutti Passata, or more as needed
3/4 cup arborio rice
2 large Yukon gold potatoes, diced
Grated Parmesan, optional

Steps:

  • Cut the top quarter off of each of the tomatoes and reserve for later. Scoop out the pulp from the insides of the tomatoes and add to a blender. Sprinkle the tomato shells with 1/2 teaspoon salt. Season the pulp with the basil, broth, oregano, garlic, 2 tablespoons olive oil and 1 teaspoon salt. Blend on high speed until smooth, then pour the puree into a medium bowl. (You should have about 2 1/4 cups.) Add the tomato puree to the pulp puree and stir to combine. (It should yield 2 3/4 cups. If it doesn't, add more puree.) Stir in the rice.
  • Preheat the oven to 375 degrees F.
  • Spread the potatoes on the bottom of a 9-by-13-inch baking dish. Drizzle with 2 tablespoons olive oil and the remaining 1/2 teaspoon salt. Toss well to combine. Nestle the tomatoes into the diced potatoes. Fill each tomato almost all the way to the top with the rice filling. Place the tops back on the tomatoes. Pour any remaining filling around the tomatoes and over the potatoes. Drizzle the whole dish with the remaining 2 tablespoons olive oil and bake until the tomatoes are blistered on the outside and the rice is cooked through, 1 hour and 15 minutes.
  • Serve with a grating of Parmesan, if desired.

TOMATOES STUFFED WITH BULGUR AND HERBS



Tomatoes Stuffed With Bulgur and Herbs image

These stuffed tomatoes make a great summer dish. You can serve them either warm or at room temperature. I like using bulgur for stuffed vegetables, because it's light and softens quickly.

Provided by Martha Rose Shulman

Categories     appetizer

Time 45m

Yield Serves six

Number Of Ingredients 10

1/2 cup medium or coarse bulgur
Salt to taste
6 medium-size, ripe but firm tomatoes
1/2 cup mixed chopped fresh herbs, such as parsley, dill, mint, chives, chervil and basil
1/4 cup lightly toasted pine nuts
3/4 teaspoon cinnamon
2 tablespoons extra virgin olive oil
1 cup thickened yogurt or thick Greek yogurt
1 or 2 cloves garlic (to taste)
1 tablespoon chopped fresh mint

Steps:

  • Place the bulgur in a bowl and add 1/4 teaspon salt. Mix together. Bring 1 cup water to a boil, and pour over the bulgur. Allow to sit for 30 minutes or until the bulgur is soft and fluffy. Transfer to a strainer and press out excess water. Set aside.
  • Preheat the oven to 350 degrees. Slice off the tops of the tomatoes, about 3/4 inch down from the stem (or far enough down that it will be easy for you to hollow them out). Using a teaspoon or a grapefruit spoon, carefully scoop out the seeds, taking care not to cut through the skins. Place in a strainer set above a bowl. Rub the seed pods against the strainer to extract the juice. Discard the seeds. Carefully scoop out the pulp, and chop fine.
  • Mix together the bulgur, herbs, garlic, pine nuts, the chopped tomato pulp, 1/4 cup of the strained juice and 1 tablespoon of the olive oil. Season to taste with salt and pepper. Season the hollowed out tomatoes with salt and pepper. Fill each tomato with the bulgur filling (you may have some stuffing left over). Place in a baking dish that is small enough to fit the tomatoes snugly. Drizzle 1/2 teaspoon olive oil over each one, and place the caps on top. Pour about 1/2 inch of water into the pan, and cover with foil. Bake 45 minutes. Remove from the oven and uncover. Serve warm, or allow to cool to room temperature.
  • Puree the garlic with a pinch of salt in a mortar and pestle. Stir into the yogurt, along with the mint. Serve the stuffed tomatoes with a dollop of the yogurt.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 11 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 465 milligrams, Sugar 5 grams

HERBY STUFFED TOMATOES



Herby Stuffed Tomatoes image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 14

6 medium vine-ripened tomatoes, tops removed and reserved (like "hats"), insides scooped out and reserved
1 tablespoon honey
3 tablespoons extra-virgin olive oil
Kosher salt
1 tablespoon grated ginger
1 tablespoon red wine vinegar
2 teaspoons ground cumin
1 bunch scallions (6 to 8), coarsely chopped, green and white parts both
One 15.5-ounce can low-sodium chickpeas, drained and rinsed
1 generous cup spinach, coarsely chopped
1 generous cup arugula, coarsely chopped
8 leaves fresh basil
Freshly ground black pepper
1/2 cup finely grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
  • Arrange the tomatoes cut-side up with space between each on the prepared baking sheet. Drizzle with the honey and 2 tablespoons of the olive oil and season with salt. Bake until slightly tender, 5 to 6 minutes. Set aside.
  • In a large heavy-bottomed pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the ginger, vinegar, cumin, scallions and reserved insides of the tomatoes and stir to combine. Add the chickpeas, spinach and arugula and cook until the greens are wilted, about 1 minute. Remove from the heat. Tear 2 leaves of basil and stir into the filling. Season with salt and pepper.
  • Put 1 basil leaf into each tomato base and gently spoon in a liberal amount of filling. Bake until piping hot, 12 to 15 minutes. Top each stuffed tomato with grated Parmesan and a tomato "hat."

HERB STUFFED TOMATOES



Herb Stuffed Tomatoes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 7

5 beefsteak tomatoes
1 cup chopped flat-leaf parsley leaves
3/4 cup Italian-style bread crumbs
1 cup grated provolone
1/4 teaspoon freshly ground black pepper
1 teaspoon butter, softened
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, 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.

HERB-TOPPED STUFFED TOMATOES



Herb-Topped Stuffed Tomatoes image

This simple treatment perfectly complements the fresh taste of tomatoes. Serve as a side dish to any entree or as a fresh summer appetizer. Mary E. Relyea - Canastota, New York

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 cup chopped onion
1 garlic clove, minced
1 tablespoon plus 2 teaspoons butter, divided
1/4 cup plus 1 tablespoon seasoned bread crumbs
2 tablespoons grated Parmesan cheese
4 large tomatoes, halved
1 tablespoon chopped fresh basil
1 tablespoon minced fresh parsley

Steps:

  • In a small skillet, saute onion and garlic in 1 tablespoon butter until tender. Melt remaining butter. In a small bowl, combine the onion mixture, bread crumbs, cheese and melted butter. Spoon 2 tablespoons onto each tomato half., Place on a baking sheet. Broil 8 in. from the heat for 4-5 minutes or until lightly browned. Sprinkle with basil and parsley. Serve immediately.

Nutrition Facts : Calories 143 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 247mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

GREEK STUFFED TOMATOES



Greek Stuffed Tomatoes image

Stuffed tomatoes are ubiquitous in Greece. They're filled with rice and herbs, usually mint and dill, with a little shredded zucchini mixed in with the rice. I'm giving you the choice of bulgur or rice. If you can't tolerate gluten, use the rice; if you can and prefer a whole grain, use the bulgur.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 2h

Yield Serves six

Number Of Ingredients 9

6 large, firm tomatoes
1 small zucchini, shredded
Salt
3 tablespoons olive oil
1 to 2 garlic cloves to taste, minced
1/4 cup finely chopped fresh mint
2 tablespoons chopped fresh dill or parsley
1/2 cup rice or coarse bulgur
Freshly ground pepper

Steps:

  • Prepare the tomatoes. With a sharp paring knife, cut out the tops of the tomatoes as you would a jack-o'-lantern, leaving them intact so that you can replace them when you bake the tomatoes. Cut away the woody core, and reserve the tops. Using a small spoon, preferably a grapefruit spoon, scoop out the insides of the tomatoes. Place a strainer over a bowl, and rub the seed pods against the strainer. Discard the seeds. Finely chop the pulp. Add to the bowl with the juice. Salt the tomato shells, place them upside down on a rack set on a baking sheet, and let drain while you prepare the remaining ingredients.
  • Toss the shredded zucchini with a generous amount of salt, and let drain in a colander for 10 minutes. Take up handfuls of zucchini and squeeze out as much liquid as possible. Transfer to the bowl with the tomato pulp. Add the garlic, mint, parsley or dill, and rice or bulgur. Season generously with salt and pepper. Stir in 2 tablespoons of the olive oil and let sit for 30 minutes.
  • Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate all of the tomatoes. Fill the tomatoes almost to the top with the stuffing, and replace the caps. Place in the oiled baking dish. Drizzle on the remaining oil. Place in the oven, and bake 45 minutes to an hour until the tomatoes are almost collapsing. Remove from the heat, and allow to cool to room temperature or serve hot.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 389 milligrams, Sugar 4 grams

BAKED TOMATOES STUFFED WITH BULGUR, FETA AND RAISINS



Baked Tomatoes Stuffed With Bulgur, Feta and Raisins image

Provided by Molly O'Neill

Categories     weekday, side dish

Time 1h30m

Yield Four main-dish servings or eight side-dish servings

Number Of Ingredients 12

3/4 cup bulgur
3 cups boiling water
8 medium tomatoes, ripe but firm
1 small red onion, peeled and diced small
1/2 cup crumbled feta
1/3 cup golden raisins
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh mint
2 teaspoons extra-virgin olive oil
1 teaspoon kosher salt
Freshly ground pepper to taste
Olive oil spray

Steps:

  • Place the bulgur in a large bowl and pour the boiling water over it. Let stand for 1 hour. Drain well. Meanwhile, slice the top 1/4 inch off of the tomatoes. Scoop out the center of the tomatoes, being careful not to tear the shells; reserve the insides for another use. Place the tomatoes, tops and bottoms, on a layer of paper towels, cut side down. Let stand for 30 minutes. Pat the inside of the tomatoes dry.
  • Preheat the oven to 350 degrees. Add the onion, feta, raisins, parsley and mint to the bulgur and stir to combine. Mix in the olive oil, salt and pepper. Spray a baking sheet lightly with the olive oil. Spoon the filling into the tomato shells, top with the lids and place on the baking sheet.
  • Bake just until the tomatoes are tender and the filling is hot, about 20 minutes; do not let the tomatoes get too soft. Divide among plates and serve immediately.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 8 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 670 milligrams, Sugar 15 grams

TOMATOES STUFFED WITH BULGUR AND PINE NUTS



Tomatoes Stuffed with Bulgur and Pine Nuts image

Categories     Onion     Tomato     Side     Vegetarian     Pine Nut     Lentil     Summer     Chard     Bulgur     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 15

6 large tomatoes (3 lb)
1 1/4 teaspoons salt
2 tablespoons lentils (preferably French green lentils)
1 1/2 cups water
1/4 cup extra-virgin olive oil
1/2 cup pine nuts
1 large onion, finely chopped
1/2 cup bulgur (preferably coarse)
1 lb Swiss chard or spinach, stems discarded and leaves thinly sliced (4 cups)
1/4 teaspoon black pepper
1/2 cup dried currants
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice
Accompaniment: yogurt garlic sauce

Steps:

  • Cut off and discard top third of tomatoes and scoop out insides (leave shells intact for stuffing), transferring to a sieve set over a bowl to drain excess liquid. Coarsely chop tomato from sieve and reserve for making braised eggplant .
  • Sprinkle insides of tomato shells with 1/2 teaspoon salt and drain upside down on a rack set in a pan while preparing filling.
  • Simmer lentils in 1/2 cup water in a small saucepan until just tender, 18 to 20 minutes. Drain in a sieve, then rinse under cold water and drain well.
  • Heat oil in a 5-quart heavy pot over moderate heat until hot, then cook pine nuts, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.
  • Cook onion in oil remaining in pot over moderate heat, stirring occasionally, until softened but not browned, 6 to 8 minutes. Add bulgur, chard, remaining 3/4 teaspoon salt, and pepper and cook, stirring, until greens are wilted, about 2 minutes. Add remaining cup water, then remove from heat and let stand, covered, until bulgur is tender, about 30 minutes.
  • Stir in pine nuts, currants, parsley, dill, lemon juice, lentils, and salt and pepper to taste. Spoon filling into tomato shells.

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