Croatianmushroomstuffedtomatoes Recipes

Steps:

• Cut the tops off 4 tomatoes and trim a thin slice off the bottoms so that they will sit upright easily. Hollow out the tomatoes with a spoon over garbage bowl or sink. Season tomatoes with salt and pepper. Remove stem of remaining tomato. Seed and chop tomato.
• In a bowl, combine chopped tomato, pimentos, onions, zucchini, jalapeno, lemon juice, oregano and cilantro or parsley. Sprinkle bread crumbs evenly over the bowl. Add extra-virgin olive oil, 2 turns of the bowl in a slow stream or about 2 tablespoons. Toss mixture to combine and season, to taste, with salt and pepper. Fill the empty tomatoes with stuffing and serve.

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the bread cubes on a baking sheet and lightly toast in the oven, about 10 minutes. Let cool.
• Increase the oven to 400 degrees F.
• Remove the cores from the top of the tomatoes and cut the top off the tomato 1/4 of the way down. Reserve the tops. Slice enough of the bottom off each tomato, so it stands up, but don't cut through to the seed. (If you cut too deep, patch the hole with the piece you have just sliced off, by placing it in the bottom after you've hollowed it out.)
• Using a melon baller, carefully scoop the inside of the tomatoes out, taking care not to penetrate the sides and create holes. Collect the balls of pulp and chop coarsely. Press the juice and seeds through a strainer. Add the strained juice to the chopped pulp.
• In a bowl, mix together the tomato pulp, Parmesan, olives, olive oil, parsley, basil, oregano, and garlic. Toss with the bread cubes and season with salt and pepper. Let the mixture sit until the bread cubes have soaked up most of the moisture.
• Season the interior of each tomato with salt and black pepper. Stuff each tomato with 1 bread cube and as much as herb olive mixture that you can pack in. Top with the reserved tomato tops and stick a toothpick through the center of the top to keep it from sliding off while it bakes. Place the stuffed tomatoes in a roasting pan that has been drizzled with olive oil. Drizzle the tops of tomatoes with olive oil and season with salt and pepper. Roast until bubbling and tender, about 30 to 40 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice tomatoes in half, scoop out seeds, and place in a baking dish sliced-side up. Sprinkle with and salt and pepper . Bake for 5 minutes. Remove tomatoes from oven, drizzle with olive oil, and bake an additional 10 minutes.
• While baking tomatoes, mix together cucumber, yogurt, olives, basil, and sugar. Stir in feta cheese. Season to taste with salt and pepper.
• Remove tomatoes from oven, fill with cucumber mixture, and sprinkle with parsley. Serve immediately.

Steps:

• Cut tomatoes in half; scoop out and discard pulp, leaving a thin shell. Sprinkle lightly with salt; invert on paper towels to drain for 15 minutes. , In a large skillet, saute mushrooms in butter until most of the liquid has evaporated, about 5 minutes. Sprinkle with flour; stir in cream. Bring to a boil; cook and stir until thickened, about 2 minutes. , Remove from the heat. Stir in the bread crumbs, parsley and 1/3 cup of cheese. Spoon into tomato cups; sprinkle with remaining cheese. , Place in a greased 13x9-in. baking dish. Bake, uncovered, at 400° until cheese is melted, about 10 minutes.

Steps:

• Mix ground beef, egg, rice, bread crumbs, and onion powder together in a large bowl.
• Pack the ground beef mixture into the green bell peppers, eliminating all air pockets. Form the remaining beef mixture into large balls.
• Combine water, tomato sauce, tomato paste, salt, black pepper, and garlic powder in a Dutch oven; bring to a boil. Carefully lower peppers and meatballs into the sauce with a slotted spoon. Bring back to a boil; reduce heat and simmer, partially covered, until beef is cooked through and rice is tender, about 1 hour.
• Mix sour cream and flour together in a small bowl. Slowly stir in some of the sauce. Pour into the Dutch oven and mix well. Simmer until flavors combine, 3 to 4 minutes more.

Steps:

• With a sharp knife, cut a small hole in the stem end of each tomato and gently scoop out most of the tomato pulp with a teaspoon.
• In a medium skillet, saute the onions in oil until translucent.
• Add the mushrooms, seasonings and herbs.
• Saute, stirring occasionally until the mushrooms release their juice, and then simmer until liquid is reduced, about 5-8 minutes.
• Sprinkle with the flour and stir well.
• Mix in the eggs to coat the mushrooms and cook for a few more minutes.
• Preheat oven to 400°F.
• Season the inside of the hollowed tomatoes with salt and pepper to help the tomatoes retain their shape.
• Stuff the tomatoes with the mushroom mixture and place them in a buttered 9X13 baking pan.
• Combine the grated cheese and bread crumbs.
• Top each tomato with about 1 1/2 Tbsp of this mixture.
• Add 1/2 cup water to the bottom of the baking pan and bake the tomatoes, covered, for 20 minutes.
• Uncover, and bake for another 5 minutes until cheese is slightly browned.