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.
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
STUFFED TOMATOES
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Cut the tops off of each tomato and scoop out the inside flesh into a bowl. Set aside the tomato shells. Roughly chop the inside tomato flesh or break it up with your hands, yielding 1 cup. Drizzle with olive oil and season with salt and pepper.
- Place a large saute pan over the direct heat side of the grill and add a drizzle of olive oil. Season the ground beef with salt and pepper. When the oil is hot, add the ground beef and cook until it begins to brown, breaking it up into smaller pieces as it cooks, 3 to 4 minutes. Add the garlic, onions, lemon zest, another drizzle of olive oil and a pinch of salt. Give it a stir and cook until fragrant and the onions are translucent, 2 to 3 minutes. Then stir in the reserved tomato insides. Cook for about 1 minute, scraping the bottom of the pan for any brown bits. Add the mint and parsley. Give it one more stir and remove from the heat. Add the rice, pine nuts and goat cheese.
- Fill each reserved tomato shell to the top with the beef mixture and place into a cast-iron skillet. Sprinkle with the panko and drizzle with olive oil. Place on the indirect heat side of the grill and close the lid. Bake until golden brown on top, 20 to 25 minutes. Serve with olive oil drizzled over the top.
TOMATES FARCIES (STUFFED TOMATOES)
A simple mixture of bread crumbs and herbs is all you need to make these Provençal baked stuffed tomatoes. Serve them with nearly any summer meal, even for breakfast alongside fried eggs.
Provided by David Tanis
Categories breakfast, brunch, vegetables, appetizer, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. With a paring knife, core tomatoes. Use a teaspoon to scoop out the center of each tomato. Season tomatoes with salt and pepper and place in a baking dish.
- Mix together bread crumbs, garlic, parsley, basil, thyme, cheese and red pepper, if using. Put 2 to 3 tablespoons of bread-crumb mixture in the hollow of each tomato.
- Bake 30 minutes, until bread-crumb mixture is nicely browned and tomatoes are soft. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 332 milligrams, Sugar 4 grams
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 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.
STUFFED TOMATOES
Spicy, tasty warm treat!
Provided by Stephanie Burr
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
- Bake in preheated oven for 15 minutes.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 36.7 g, Cholesterol 78.2 mg, Fat 32.8 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 14.8 g, Sodium 1864.8 mg, Sugar 9.8 g
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ROASTED STUFFED TOMATOES - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
3.2/5 (12)Category Side DishServings 5Total Time 40 mins
- Preheat oven to 350 degrees. Lightly brush a baking pan with olive oil. Place the tomatoes on the baking pan, cut side up. Sprinkle 1 tablespoon of the salt evenly over the tomatoes. Sprinkle 1/2 teaspoon of ground black pepper evenly over the tomatoes as well. Set aside.
- In a bowl, toss together the panko, parmesan, the remaining salt and pepper, the garlic, onion powder, basil and parsley, until well combined.
- Spoon approximately 1 tablespoon of the mixture into each tomato cavity. Do not press the mixture into the tomatoes. Just evenly distribute the panko mixture into the 20 tomato halves.
BAKED STUFFED PARMESAN TOMATOES - A FAMILY FEAST®
From afamilyfeast.com
5/5 (1)Total Time 35 minsCategory Side DishCalories 255 per serving
- Cut tomatoes in half horizontally and with a teaspoon, scoop out seed pockets and discard, leaving pulp and core. Once cut, place the tomatoes upside down on paper towels. They will drain and dry and bake better this way.
- Preheat oven to 450 degrees and line a small pan with foil and spray with kitchen pan spray. Set aside.
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