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 AND BAKED TOMATOES
Tasty and not too hard to make. If you prefer, use 8 small tomatoes, bake in muffin cups and reduce baking time to 15 minutes.
Provided by Krista B
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a small saucepan over high heat, bring water to a boil. Stir in rice; cover and remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.
- Slice off the top of each tomato and scoop out the pulp, leaving a 1/4 inch thick shell. Reserve 3 tablespoons of pulp, chopped. Invert the tomatoes to drain.
- In a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.
- Bake in preheated oven for 20 to 25 minutes.
Nutrition Facts : Calories 363.6 calories, Carbohydrate 79.2 g, Fat 2 g, Fiber 3.8 g, Protein 8.1 g, SaturatedFat 0.3 g, Sodium 319.5 mg, Sugar 7 g
BAKED TOMATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
- Combine the 2 tablespoons olive oil, panko, Parmesan, parsley, garlic, shallots, red pepper flakes and some salt and pepper together in a small bowl. Fill the tomatoes with the panko mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving.
STUFFED BAKED TOMATOES
I make this baked stuffed tomatoes dish often-my family really likes it. Besides being flavorful, the tomatoes make a colorful, zesty addition to any dinner. -Edna Jackson, Kokomo, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 146 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 434mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.
BAKED STUFFED TOMATOES
Make and share this Baked Stuffed Tomatoes recipe from Food.com.
Provided by tomsawyer
Categories Vegetable
Time 1h15m
Yield 6 baked stuffed tomatoes, 6 serving(s)
Number Of Ingredients 7
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.
BAKED STUFFED TOMATOES
These are yummy, easy and really dress up a plate. They are a great side dish and go with everything. You can also use parmesan and fresh basil instead of the dill and feta if you choose. You could also use slivered almonds instead of pine nuts.
Provided by conniecooks
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut tomatoes in half horizontally.
- Scoop out seeds and pulp; discard.
- Turn tomatoes up side down to drain on a paper towel.
- In a small skillet cook pine nuts over low heat, stirring until golden (5 minutes).
- Add spinach and garlic and cook for 2 minutes.
- Add rice, dill, cheese, salt & pepper. Mix together.
- Spoon into tomato shells.
- Top with buttered crumbs.
- Bake at 350° F for 20 - 25 minutes or until tender.
BAKED STUFFED TOMATOES
An easy and quick recipe for when tomatoes are abundant from your garden.
Provided by AJRHODES3
Categories Side Dish Vegetables Tomatoes
Time 40m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 196.2 calories, Carbohydrate 10.9 g, Cholesterol 22 mg, Fat 14.7 g, Fiber 2.8 g, Protein 6.9 g, SaturatedFat 5 g, Sodium 332.2 mg, Sugar 5.2 g
EASY STUFFED TOMATOES
Children aged 5-9 will love helping you prepare this lunch dish, almost as much as they'll enjoy eating them
Provided by Good Food team
Categories Lunch, Main course, Snack
Time 1h
Number Of Ingredients 6
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.
Nutrition Facts : Calories 331 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.44 milligram of sodium
STUFFED BAKED TOMATOES RECIPE - (4.5/5)
Provided by á-25010
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. 2 Scoop out the inside of each tomato half with a melon baller and roughly chop the scooped pulp. Combine tomato pulp, mozzarella, basil, Parmesan, garlic, and a pinch of salt and pepper. 3 Place tomatoes, cut side up, on a baking sheet. Spoon in tomato mixture and bake until cheese is melted and lightly browned, about 10 minutes. Serve warm. Source: The South Beach Diet Quick & Easy Cookbook
STUFFED TOMATOES
A big platter of these tomatoes goes well with grilled meat or fish, or makes a lovely starter
Provided by Mary Cadogan
Categories Buffet, Lunch, Side dish, Starter, Supper
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 76 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.35 milligram of sodium
BAKED STUFFED TOMATOES
Bertille Cooper of St. Inigoes, Maryland says, "My family loves these tasty garden 'containers' filled with rice and ground beef."
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cut a thin slice off the top of each tomato. Leaving a 1/2-in.-thick shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain. , Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add the tomato pulp, chili powder, sugar, salt, pepper and oregano; bring to a boil. Reduce heat; simmer 45-50 minutes or until slightly thickened, stirring occasionally. , Add rice; mix well. Simmer 5-6 minutes longer or until rice is tender. Stuff tomatoes and place in a greased 13-in. x 9-in. baking dish. Combine bread crumbs and butter; sprinkle over tomatoes. Add water to baking dish. Bake, uncovered, at 375° for 20-25 minutes or until crumbs are lightly browned.
Nutrition Facts : Calories 284 calories, Fat 8g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 358mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein.
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