Crumb Topped Tomatoes Recipes

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.

Steps:

• Preheat the oven to 350 degrees F. Put the tomato halves in a lightly buttered baking dish, cut-side up, drizzle with olive oil , honey, and sprinkle with panko bread crumbs and paprika. Season the tomatoes with salt and pepper and roast for 20 minutes.
• Remove the tomatoes from the oven and sprinkle with parsley. Drizzle with olive oil.

Steps:

• In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Top your pie before baking.

Steps:

• Cooking Directions.
• Preheat oven to 350 degrees F. Coat an 8-inch-square baking dish with cooking spray.
• Cook ground beef or turkey in a small skillet over medium-high heat, crumbling with a spoon, until brown and cooked through, 1 to 2 minutes. Transfer to a large bowl.
• Add cooked rice to the bowl with the meat.
• Meanwhile, slice enough off the top of each tomato to remove the core (1/2 to 1 inch). Scoop out the tomato pulp using a teaspoon or melon baller. Finely chop 1/2 cup of the pulp and add to the bowl with the rice and meat. (Reserve the remaining pulp for another use; see Kitchen Tips.) Season the inside of the tomatoes with 1/4 teaspoon salt and pepper.
• Add peas, onion, 1/4 cup cheese, parsley, the remaining 1/4 teaspoon salt and pepper to the rice mixture. Stir to combine. Divide the mixture evenly among the tomatoes and place the tomatoes in the prepared baking dish. Combine the remaining 1/4 cup cheese, breadcrumbs, oil and garlic in a small bowl. Sprinkle the mixture on top of the tomatoes.
• Bake the tomatoes until the crumbs are golden and the tomatoes are soft, 25 to 30 minutes. Serve immediately.
• Yield: 4 servings.
• 3. Still Hungry?.
• Stuffed tomatoes are classic comfort food. Serve with a mixed green salad studded with garden-fresh vegetables. For vegetarians, omit the beef or turkey.
• Notes:.
• Tip.
• To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
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• Nutrition InfoPer Serving.
• Calories: 390 kcal.
• Carbohydrates: 44 g.
• Dietary Fiber: 5 g.
• Fat: 16 g.
• Protein: 17 g.
• Sugars: 8 g
• About: Nutrition Info
• Powered by: ESHA Nutrient Database.

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; invert onto paper towels to drain., In a small bowl, combine the spinach, sour cream, cheddar cheese, onions and salt. Spoon about 1/2 cup into each tomato., Place in a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese and bread crumbs; top each with 1/2 teaspoon butter. , Bake, uncovered, at 350° until heated through, 40-45 minutes.

Steps:

• Cut tomatoes in half and arrange in shallow pan.
• Season with salt and pepper.
• Broil, cut side up 6 inches from heat for 5 minutes.
• In small skillet, cook onion in butter, until soft.
• Stir in rest of ing.
• Spoon onto tomatoes.
• Broil about 3 minutes longer -- until lightly browned.

Steps:

• In a shallow bowl, combine the cracker crumbs, salt and pepper. Dip tomato slices into egg, then coat with crumb mixture., In a large skillet, cook tomatoes in butter over medium heat for 2-3 minutes on each side or until golden brown. Serve immediately.