MEDITERRANEAN STUFFED TOMATOES
These stuffed tomatoes make an easy, yet elegant main dish or side dish. Served at room temperature it makes a nice dish for these hot summer days. Very easily put together with a very attractive presentation.
Provided by MarieRynr
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Brint the water to a boil in a large pot. Add the orzo, stir, lower the heat, cover, and simmer for about 7 minutes, stirring as needed.
- While the orzo cooks, combine the basil leaves, garlic, pistachios and parmesan in a food processor. Whirl until well chopped.
- Add the olive oil through the hopper in a thin stream to make a smooth paste, stopping to scrape down the sides a couple of times as needed.
- Season to taste with salt and pepper.
- Drain the orzo. Toss it lightly with the teaspoon of olive oil and let cool to room temperature.
- With a sharp serrated knife, cut a slice about 2 inched across in the top of each tomato and remove the core. Scoop out the pulp with a small spoon or melon baller, leaving a 1/2 inch thick shell.
- Lightly sprinkle the insides of the tomatoes with salt and pepper.
- Mix the cooled orzo with the Pesto and feta cheese cubes. Taste for seasoning and adjust as necessary.
- Stuff each tomato with about a cup of the filling.
- Sprinkle the tops with the olives and garnish with the chopped basil.
MEDITERRANEAN MUSHROOM-STUFFED TOMATOES
Make and share this Mediterranean Mushroom-Stuffed Tomatoes recipe from Food.com.
Provided by Mary Jenny
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. Heat oven to 375?F.
- 2. Slice the tops off the tomatoes, reserve these as "lids.".
- 3. Scoop out the flesh and juice of the tomatoes into a bowl and mash until pulpy. Set aside.
- 4. Sprinkle the inside of the tomatoes with the salt and turn upside down on a paper towel to drain excess juice. Set aside.
- 5. Heat the oil in a large frypan over medium-high heat and sauté the mushrooms, zucchini and herbes de Provence until "al dente" (you're going to cook this mixture again in the oven so you don't want to overcook at this point).
- 6. Add the reserved tomato flesh and the pearl barley/ wheat berries and stir to thoroughly combine.
- 7. Add the egg and Parmesan, stir well and remove from the heat.
- 8. Season to taste.
- 9. Rinse the salt out of the tomato halves and pat dry with a paper towel.
- 10. Fill the tomato halves with the mushroom mixture - packing tightly by pressing on the mixture with the back of a soup spoon.
- 11. Place the tomato halves on a baking tray lined with parchment paper.
- 12. Place the tomato tops on each tomato, sprinkle with a little olive oil and bake for approximately 30-40 minutes until the filling is hot and the tomato flesh is slightly softened.
- 13. Optional: you can remove the tops from the tomatoes and sprinkle with some fresh herbs, replacing the tops to serve.
Nutrition Facts : Calories 219.6, Fat 16.7, SaturatedFat 3.2, Cholesterol 50.9, Sodium 2431.7, Carbohydrate 13, Fiber 3, Sugar 5.1, Protein 6.6
MEDITERRANEAN TUNA STUFFED TOMATO
This is far from the traditional tuna salad. This tastes like summer if you use garden fresh tomatoes. A great lunch idea and can be made ahead. I served this with crunchy bread sticks and fresh fruit. Created for RSC #6 Contest.
Provided by Susie D
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Place tuna, green & red peppers, capers, pistachios, parsley flakes, and purple onion in medium size bowl.
- Make dressing by placing all ingredients into a blender or mini chopper; pulse until oil is emulsified.
- Pour over tuna mixture.
- Add parmesan and mix well.
- Chill until ready to serve.
- Cut tomatoes; place stem side down and cut into wedges without cutting all of the way through the tomato; gently spread wedges to form bowl for the tuna salad.
- Fill each tomato with a tad more than ½ cup of the tuna.
- Serve on a piece of leaf lettuce to add color to the plate.
Nutrition Facts : Calories 299.4, Fat 16.7, SaturatedFat 3.7, Cholesterol 44.8, Sodium 567.3, Carbohydrate 10.4, Fiber 3.2, Sugar 5.1, Protein 27.9
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