Baked Tuna Filled Tomatoes Recipes

Steps:

• Cut off the top 1/2-inch from the core side of the tomatoes. Using a spoon, scoop out the seeds and flesh surrounding them, leaving the exterior intact in a bowl shape.
• In a small bowl, mix together the olive oil, vinegar, anchovies and garlic. Doing this will help disperse the anchovies evenly with the rest of the mixture.
• In a separate bowl, combine the tuna, cucumbers, parsley, olives, tomatoes, capers, onions and shallots. Season with salt and pepper and dress in the anchovy mixture. Add more olive oil as needed to moisten the mixture, but it should not be wet.
• Divide the filling among the tomatoes and top with some Toasted Garlic and Herb Breadcrumbs and shaved ricotta salata.
• Cut the crusts from the bread and tear it into small pieces. Place in a food processor and pulse until a coarse-crumb consistency is reached. In a large skillet, heat the butter and olive oil together over medium-high heat. Add the breadcrumbs and toss to coat and continue to cook, stirring constantly. When the breadcrumbs begin to brown, stir in the parsley and garlic, and toast until golden brown, an additional minute. Remove from the pan and cool.

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Slice off top of tomatoes.
• Using a spoon, hollow out the tomatoes keeping around an inch of tomato "meat (or whatever its called)" around the bottom and sides.
• Discard pulp.
• Turn tomatoes upside down on paper towel to drain.
• In a saucepan, heat oil, parsley, scallions, garlic, and breadcrumbs.
• Mix together until just heated through and moist.
• Place tomatoes in well oiled casserole dish.
• Fill with stuffing.
• Top each with a tablespoon of cheese.
• Brush tomatoes with oil.
• Bake for 45 minutes or until cheese is golden brown and tomatoes look done, baste with oil occasionally or when needed.
• Note: as many people have noted these can be very dry depending on what type of breadcrumbs you use or how long you cook them. I would recommend adjusting the amounts according to what you have read or personal preferences.

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.

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell for each. Invert tomatoes onto paper towels to drain. , In a bowl, combine the mayonnaise, celery salt, dill and pepper. Stir in the tuna, celery and cashews if desired. Spoon into tomato shells.

Steps:

• Combine all items EXCEPT the tomatoes, until well blended.
• Spoon the mixture evenly into the 4 hollowed out tomatoes.
• Garnish with a parsley sprig and serve.

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.

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.

Steps:

• Preheat oven to 180°C.
• Cut a thin slice from the top of each tomatoe. Set aside for later use.
• Scoop out the tomato flesh. Roughly chop the flesh.
• Place the tomato shells into a greased ceramic or glass dish.
• In a medium bowl- combine the cream heese, lemon rind and 2 tablespoons lemon juice and mix until well combined. Stir in half of the tomato flesh, tuna, onions and the mint.
• Spoon the mixture into the tomatoe shells. Replace tomato tops. Season with salt and pepper.
• Bake approx 35 minutes or until the tomatoes are just tender. Do not overbake as the tomatos will collapse and not hold their shape.
• Serve warm or at room temperature.