Tomato Dumpling Soup Recipes

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CREAM OF TOMATO SOUP DUMPLINGS

Each dumpling is filled with a creamy tomato soup surprise. Take your time pleating the dumplings-- you'll only get better with practice.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h30m

Yield 16 dumplings

Number Of Ingredients 13



Cream of Tomato Soup Dumplings image

Steps:

  • For the soup: Melt the butter in a small saucepan over medium heat. Add the shallots and cook, stirring often, until soft and translucent, about 5 minutes. Add the tomato paste and cook stirring until the shallots are well coated. Add the diced tomatoes and 1 teaspoon salt, bring to a boil and reduce the heat to low. Simmer until the tomatoes have softened about 10 minutes.
  • Meanwhile, sprinkle the gelatin over 1/4 cup water and let sit until soft, about 5 minutes. Transfer the soup, gelatin and cream to a blender. Blend until smooth and pour in to a glass loaf pan. Chill until firm, about 1 hour.
  • For the dough: Put the flour in a large bowl. Pour half the hot water in and stir with a wooden spoon. Add the remaining hot water and stir until the dough starts to look shaggy. Add all of the cold water and oil. Keep stirring until the dough forms a ball.
  • Knead the dough on a floured surface until soft, smooth and springs back when you poke it with your finger, 8 to 10 minutes. (Alternately, you can knead the dough in a stand mixer with the hook attachment, on medium speed for 6 to 8 minutes.) Cover with plastic wrap and let sit at room temperature for 30 minutes.
  • Divide the dough into 4 equal pieces. Take 1 piece (cover the remaining 3 pieces with plastic wrap) and cut it into 4 pieces. Work with 1 small piece of dough at a time, keep the remaining covered with plastic wrap. Roll the dough between your palms to make a round, smooth ball. Using a rolling pin, roll into a 4 1/2-to-5-inch circle. (You may need more flour to keep the dough from sticking but try to use it sparingly.)
  • Fill the dough with 1 heaping tablespoon of tomato soup filling and then press 1 tomato half into it. Pleat the dumpling: Use your fingers to pleat and pinch the edge of the dough together, enclosing the filling, into a little satchel. Twist and pinch the tip of the dough close. Repeat with rest. Make sure that you cover any dough that you aren't currently using and cover the dumplings with a towel to prevent drying out.
  • Fill a large pot with 2-inches of water and insert a steamer basket that has a lid. Line the basket with a single layer of Napa cabbage leaves. Cover and steam over medium heat to warm up the steamer and soften cabbage, about 2 minutes. Place dumplings on the cabbage leaves, leaving 1-inch between each dumpling. Steam until the dough looks slightly translucent and the dumplings have slumped slightly, about 12 minutes. Serve in the steamer.

1 tablespoon unsalted butter
1 medium shallot, diced
1 tablespoon tomato paste
1 cup canned diced tomatoes
Kosher salt
One 1/4-ounce packet unflavored gelatin
1/4 cup heavy cream
1 2/3 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 cup boiling hot water
2 tablespoons cold water
1 tablespoon vegetable oil
8 cherry tomatoes, halved
1 head Napa cabbage, leaves separated

TOMATO SOUP WITH HERB DUMPLINGS

-Holly Dunkelberger, La Porte City, Iowa

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings (2 quarts).

Number Of Ingredients 16



Tomato Soup With Herb Dumplings image

Steps:

  • In a Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat to simmer. , Meanwhile, for dumplings, combine the dry ingredients in a bowl. Beat egg and milk; stir into dry ingredients until a stiff dough forms. Drop by tablespoonfuls onto simmering soup. , Cover and simmer for 20 minutes or until toothpick inserted into a dumpling comes out clean (do not lift the cover while simmering). Serve immediately.

Nutrition Facts :

2 cans (14-1/2 ounces each) diced tomatoes, undrained
4 cups tomato juice
1/4 cup butter
1 teaspoon beef bouillon granules
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
DUMPLINGS:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon dried parsley flakes
1 egg
2/3 cup milk

DUMPLING SOUP

My mom always made this soup on washday as it was quick to make and very satisfying. It's still a favorite today for lunch. Pepper may be added at the table. Serve with fresh bread and butter. This is a very hearty soup, if served as supper, it is a complete meal.

Provided by KB COUNTRYGIRL

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 12



Dumpling Soup image

Steps:

  • In a medium bowl, mix together the flour, baking powder and salt. Crack the egg into a measuring cup, and add enough water to equal 1 cup. Whisk with a fork. Gradually stir the egg-water and oil into the flour mixture with the fork until a soft dough is formed. Use your hands to mix the dough until is smooth and no longer sticky, adding more flour or water as needed. Cover the bowl, and set aside until the potatoes are ready.
  • Place potatoes in a large pot with the salt and water, and bring to a boil. Cook for 10 to 15 minutes, until potatoes are tender.
  • Meanwhile, melt the butter in a skillet over medium heat. Add the bacon and onion; cook and stir until onions are golden and bacon is cooked. Set aside.
  • When the potatoes are cooked, pinch off small pieces of the dough, and drop them into the boiling potato water. Turning the dough in your hand will help keep it from sticking to your fingers. Once all of the dumplings have been added, you can stir in the bacon and onions. Ladle some of the water from the soup into the skillet, and swish it around to clean out all of the tasty bits and juices. Pour back into the soup. Turn off the soup, and let stand for a few minutes before serving.

Nutrition Facts : Calories 440.8 calories, Carbohydrate 63.8 g, Cholesterol 54.1 mg, Fat 16 g, Fiber 6 g, Protein 11.1 g, SaturatedFat 6 g, Sodium 1077.8 mg, Sugar 2.9 g

1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon vegetable oil
1 egg
¾ cup water, or as needed
6 medium potatoes - peeled and cubed
1 teaspoon salt
8 cups water
2 tablespoons butter or margarine
4 ounces sliced bacon, diced
1 large onion, chopped

CREAMY FRESH TOMATO SOUP WITH DUMPLINGS

I made this for lunch yesterday, with some beautiful tomatoes my mother gave me. YUM! We had it with grilled cheese sandwiches. Heaven in a bowl! I hope you like it as much as I did!

Provided by canarygirl

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13



Creamy Fresh Tomato Soup With Dumplings image

Steps:

  • Heat oil in a 2 quart sauce pan over medium high heat.
  • Add onions and garlic and sauté until tender, then add tomatoes, and mush them up a bit, and stir.
  • Cook over medium heat about 10-15 minutes, until tomatoes are quite soft and breaking down.
  • Add water, basil, bouillon cubes, salt and pepper, and sugar.
  • Bring to boil, reduce heat to low, cover and simmer about 20 minutes.
  • Near the end of the cooking time, heat half and half or milk so that it is hot.
  • Add hot milk to soup and stir.
  • Pureé with an arm blender, or do it in batches in a blender.
  • Strain soup through a sieve or run it through a food mill to eliminate any peels and seeds that remain.
  • Mix egg with about 1/4 cup flour (amount will depend on how firm you like your dumplings) and salt and pepper to taste, until well combined.
  • Bring soup to just below boiling and drop in dumplings by very small spoonfuls. Cook about three minutes, or until dumplings float to the surface. Dumplings should be almost like spaetzle, quite small, and soft when cooked.
  • Serve hot with chopped fresh basil or toasted croutons as a garnish if desired.

2 tablespoons olive oil
1 medium onion, minced
2 garlic cloves, mashed
4 large very ripe tomatoes, quartered
1 quart water
1 teaspoon dried basil
2 double bouillon cubes (I use Knorr, beef flavor)
salt and pepper
sugar (about 1-2 teaspoons)
1 cup half-and-half or 1 cup milk
1 egg
1/4 cup flour (about)
salt and pepper

BULGARIAN TOMATO DUMPLING SOUP

Make sure to prepare in a pot with a large diameter to allow dumplings to rise to the top. This recipe is posted for Zaar World Tour 2005. I haven't tried it but it is from Sundays at Moosewood.

Provided by MsBindy

Categories     Grains

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 19



Bulgarian Tomato Dumpling Soup image

Steps:

  • In a medium soup pot, saute the onions and garlic in oil, stirring frequently until onions begin to soften.
  • Add the tomatoes and cook until the onions are golden and the tomatoes are soft.
  • Stir in the chili powder, flour, salt, and pepper an mix well.
  • Pour in the stock slowly while whisking to completely dissolve the flour.
  • Coarsely blend the soup in a blender or food processor and return it to the pot.
  • Bring the soup to a boil, then reduce heat and simmer for 20-30 minutes.
  • As soup simmers, prepare the dumplings. Cream the butter with the egg yolks.
  • Place the couscous in a small bowl; pour the boiling water over the couscous, cover the bowl with a plate and allow it to steam for 5 minutes.
  • Add the steamed couscous and the flour, salt, dill, and milk or stock to the butter mixture and blend well.
  • In a separate bowl, beat the egg whites until stiff and then fold them into the couscous mixture.
  • Drop the dumpling batter into the simmering soup by rounded tablespoons and cook, covered for about 15 minutes.
  • The dumplings will rise to the top.
  • To test dumplings, scoop one out and check to see if it is thoroughly cooked before serving.
  • Serve hot, topped with fresh parsley and cheddar cheese.

Nutrition Facts : Calories 268, Fat 13.4, SaturatedFat 4.3, Cholesterol 74.1, Sodium 575.3, Carbohydrate 30.8, Fiber 3.8, Sugar 6, Protein 7.5

1 large onion, diced
4 garlic cloves, minced
3 tablespoons olive oil
6 cups chopped fresh tomatoes
2 -3 teaspoons hot chili powder
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups vegetable stock or 4 cups tomato juice
2 tablespoons butter, at room temperature
2 eggs, separated
1/4 cup couscous
1/4 cup boiling water
3/4 cup flour
1/4 teaspoon salt
2 teaspoons fresh dill weed (1 tsp dried)
1/3 cup milk or 1/3 cup vegetable stock
chopped fresh parsley
grated sharp cheddar cheese

TOMATO-BASIL SOUP WITH RICOTTA DUMPLINGS

This is a wonderful little soup! Healthy, very fancy, and requires minimal ingredients. I hope you all enjoy!

Provided by MechanicalJen

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11



Tomato-Basil Soup With Ricotta Dumplings image

Steps:

  • FOR SOUP: Combine oil and garlic in medium saucepan. Cook over medium heat for 1-2 minutes, until garlic begins to turn golden.
  • Add tomatoes, chicken broth, and basil. Bring to a boil. Reduce heat and simmer 5-7 minutes.
  • FOR DUMPLINGS: Meanwhile, combine ricotta, parmesan, egg white, salt & black pepper. Mix well. Add flour and mix until just combined.
  • Scoop dumpling mixture directly into simmering soup. Cook until the dumplings float to the surface (about 2 minutes). Remove from heat.
  • Be careful not to boil the soup, or the dumplings will break apart.

1 teaspoon olive oil
1 garlic clove, crushed
15 ounces crushed tomatoes, undrained
1 1/2 cups chicken broth
1/4 cup basil, fresh
1/4 cup ricotta cheese
2 tablespoons parmesan cheese
1 egg white, lightly beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup flour

TOMATO SOUR CREAM DUMPLING SOUP

I got this recipe from a friend. If you like tomato soup this is different. It will be a lighter color then normal tomato soups and chunkier because of the tomatoes. I personally like to puree my tomatoes that way the kids like it more. The dumplings are made very tiny to almost be like a small noodle. Let me know what you think. My friend says this freezes well, I have not tried to do that. So let me know for the OAMC forum and I will update this recipe for this.

Provided by kzbhansen

Categories     Vegetable

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 16



Tomato Sour Cream Dumpling Soup image

Steps:

  • Sprinkle tomatoes with sugar, set aside.
  • In a Large Soup Pot: Melt butter, add scallions and saute until golden. Add parsley, 1/2 the dill and all the tomatoes. Sprinkle with salt and pepper, cover and cook on medium heat for 10 minutes stirring every 2 minutes.
  • Add the chicken stock, bring to a boil; reduce heat and simmer 30 minutes.
  • With a wire wisk, mix 4 T. flour with milk until lump free. Slowly pour into the soup stirring constantly.
  • Cover and bring to a boil over medium heat stirring occasionally to avoid scorching.
  • Reduce heat and simmer.
  • Dumplings: Mix together the ingredients for the sour cream dumplings. The dough will have a consistency firmer than pancake batter, but softer than dumpling dough.
  • As the soup simmers, dip a small spoon into soup. Using the hot spoon, take almond size pieces of dough and drop into the simmering soup.
  • Cook until dumplings all come to the top of the soup.
  • Take 1 cup sour cream and whisk it with a few spoonfuls of the hot soup. Stir until smooth. Add back into the soup. Sprinkle with remaining dill on top. Adjust seasoning by adding more salt and pepper. If the soup is too acidic add more sugar.
  • Enjoy.

2 quarts canned tomatoes, diced or 2 quarts tomato puree
2 -3 tablespoons sugar
4 tablespoons butter
2 tablespoons scallions, minced including green part
2 tablespoons fresh parsley, chopped
1/2 cup fresh dill, chopped
salt and pepper
2 cups canned chicken broth, with 2 cups water or 2 chicken bouillon cubes, with 4 cups boiling water
4 tablespoons flour
4 cups milk
1 cup sour cream
4 tablespoons sour cream
2 eggs
1 cup flour
1/2 teaspoon salt
1 pinch black pepper

TOMATOES AND DUMPLINGS

To jazz up this versatile and homey dish, add basil, allspice or thyme to the tomatoes. Additional vegetables, like onions, carrots and celery can also be added to the tomatoes. Herbs like rosemary or tarragon could be mixed into the dumpling batter or add a splash of cream or balsamic vinegar once the dumplings are done.

Provided by Mercy

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7



Tomatoes and Dumplings image

Steps:

  • Combine the tomatoes with juice, butter, sugar and seasonings in a large flat-bottomed kettle.
  • Heat the tomatoes over medium heat until boiling gently.
  • Combine the dumpling ingredients together and drop dough by teaspoon, in a single layer, on top of tomatoes.
  • Reduce the heat to low (the tomatoes on the bottom may scorch if heat is too high).
  • Cook, uncovered, for about 5 minutes.
  • Cover and cook for about 10 more minutes.
  • Remove the lid and serve.
  • Garnish with black pepper and extra pats of butter.

Nutrition Facts : Calories 316.6, Fat 12.5, SaturatedFat 5, Cholesterol 50.5, Sodium 1195.5, Carbohydrate 45.9, Fiber 3.7, Sugar 18.7, Protein 7.9

2 (28 ounce) cans stewed tomatoes, i liked to use sliced,undrained
2 tablespoons butter or 2 tablespoons margarine
2 teaspoons sugar
salt and pepper, to taste
2 cups Bisquick baking mix
1 egg
3/4 cup milk

TOMATO DUMPLINGS

The wonderful fresh tomato taste of the sauce complements these light savory dumplings. They make a perfect side dish for a meal with beef. My family enjoys them very much. -Lucille Tucker, Clinton, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 17



Tomato Dumplings image

Steps:

  • In a large skillet over medium-high heat, saute onion, green pepper and celery in butter until tender. Add bay leaf, tomatoes, brown sugar, basil, salt and pepper; cover and simmer for 5-10 minutes. , Meanwhile, for dumplings, combine flour, baking powder and salt in a bowl. Cut in butter. Add parsley and milk; stir just until mixed., Drop by tablespoonfuls onto the simmering tomato mixture, creating six mounds; cover tightly and simmer for 12-15 minutes or until a toothpick inserted into one of the dumplings comes out clean. Discard bay leaf. Serve immediately.

Nutrition Facts : Calories 236 calories, Fat 11g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 833mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 4g fiber), Protein 6g protein.

1/2 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 cup finely chopped celery
1/4 cup butter
1 bay leaf
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon brown sugar
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
DUMPLINGS
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon cold butter
1 tablespoon snipped fresh parsley
2/3 cup milk

CHICKEN AND TAMALE DUMPLING SOUP

I created this recipe when I was craving chicken enchilada soup and chicken and dumplings at the same time. I decided to combine the ideas and used what was available in my pantry. My family and I were so pleased with the results. Serve with a bit of shredded cheese and sour cream as a garnish.

Provided by farmgirl

Categories     Chicken and Dumplings

Time 1h

Yield 6

Number Of Ingredients 14



Chicken and Tamale Dumpling Soup image

Steps:

  • Place chicken in a pot and add 8 cups water, or enough to cover; bring to a boil. Reduce heat to a simmer and cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove chicken to a plate.
  • Transfer cooking liquid and more water (enough so total liquid measures 10 cups) to a 6-quart Dutch oven. Add tomato paste, onion, bouillon cubes, chili powder, and garlic. Cook over medium-high heat until onion is translucent and liquid is almost boiling, 5 to 10 minutes.
  • Meanwhile, cut chicken into bite-sized cubes. Grind enough chicken in a food processor to get 3 cups. Set aside ground chicken, and add remaining chicken cubes to the soup.
  • Prepare dumplings: Ladle out a small amount of soup and let cool for a few minutes. Combine ground chicken, masa, all-purpose flour, parsley, chili powder, cumin, salt, and pepper in a bowl. Add a small amount of cooled soup at a time and mix by hand to form a soft dough. (You can also mix in a food processor.)
  • Drop spoonfuls of dough into the hot soup. Cook, uncovered, until dumplings are cooked through, 8 to 10 minutes. They will be a bit on the dense side and will not puff up a lot like traditional dumplings.

Nutrition Facts : Calories 300.1 calories, Carbohydrate 38.4 g, Cholesterol 59.4 mg, Fat 4.3 g, Fiber 6.6 g, Protein 28.9 g, SaturatedFat 1 g, Sodium 2266.7 mg, Sugar 7.9 g

1 ½ pounds skinless, boneless chicken breast
10 cups water, divided, or more as needed
1 (12 ounce) can tomato paste
1 medium onion, chopped
8 cubes chicken bouillon, crushed
2 tablespoons chili powder
1 tablespoon chopped garlic
1 cup masa flour
½ cup all-purpose flour
1 tablespoon dried parsley
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt
1 pinch ground black pepper

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1. In a large covered ... cook until the soup has thickened, about 1 hour. 3. Add the tomato, peppers and potatoes to ...To make the dumplings, combine the egg, flour ...
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TRADER JOE'S TOMATO DUMPLING SOUP - ALL INFORMATION ABOUT …
Trader Joe's soup with a Calabrian kick. Shutterstock. As for additional ingredients, you can expect the wheat-based dumplings to join tomato paste, heavy cream, carrots, oil, vinegar, basil, honey, onion, salt, pepper, garlic, and celery seed. If you have food allergies, make sure to read this label closely. The soup is available for a limited ...
From therecipes.info


TOMATO AND CHEESE DUMPLING SOUP RECIPE | EAT SMARTER USA
For the cheese dumpling: Stir egg yolks into quark. Put the bread in a food processor to make crumbs. Add crumbs to quark mixture. Rinse basil, reserve a few leaves for garnish and chop the rest. Mix basil with the warm butter and incorporate into the quark mixture. Cook dumplings in boiling salted water until firm.
From eatsmarter.com


ROASTED TOMATO SOUP WITH CHEDDAR DUMPLINGS - GREAT BRITISH CHEFS
Method. print recipe. 1. Preheat the oven to 190°C/gas mark 5. 2. Cut the tomatoes in half and arrange cut-side up in a baking dish. Drizzle with a little olive oil and season with salt and pepper. 3. Bake for approximately 1 hour, until the tomatoes are …
From greatbritishchefs.com


TOMATO DUMPLING SOUP - RECIPE | COOKS.COM
Beat together eggs, milk, water and salt until well blended. Add flour and mix until it will break off when lifted on spoon. Drop by small amounts (1/4 teaspoon) into boiling soup, dipping spoon into soup to clean off spoon often. When finished, cover and cook for 10 minutes. Let cool slightly. Then add milk until creamy. Add review or comment.
From cooks.com


TOMATOES AND DUMPLINGS - THE SOUTHERN LADY COOKS
Tomatoes and dumplings is a very old, classic recipe. Ingredients needed: Can of diced tomatoes or enough fresh tomatoes peeled and mashed to make 2 cups. (Do not drain canned tomatoes and use the juice with the fresh ones) Bacon, cooked. Bacon drippings. Water. Salt. Garlic powder. Black pepper. White granulated sugar . Dumplings Ingredients ...
From thesouthernladycooks.com


DUMPLING SOUP RECIPE (VEGAN) - HEALING TOMATO RECIPES
For the Soup. Heat a stainless steel soup pot on medium heat for 30 seconds, then add the oil. Add the shallots and onions. Wait for the onions to soften. Add the celery and stir them. Cook for about 2 minutes. Add the Carrots and let them cooke for about 2 minutes. Add Potatoes, salt and culantro.
From healingtomato.com


CHEDDAR DUMPLING TOMATO SOUP | ALCAN
FOR THE SOUP: In a medium ovenproof pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3–5 minutes. Add garlic and Italian seasoning and cook until fragrant, approximately 1 minute. Pour in the can of tomatoes. Add 1 cup of water. Bring the soup to a simmer and then immediately turn the heat down to low. Cook the soup …
From alcan.ca


AMISH TOMATO DUMPLINGS RECIPE > CALL ME PMC
Using two spoons, drop the dough into the almost boiling tomato sauce. When all the dumplings are dropped, cover the pan with the lid and cook on low heat for 15 minutes. Don't lift the lid before 15 minutes. Don't stir, the dumplings are delicate. To serve, use a large ladle to dip out the dumplings, spoon tomato soup over them.
From callmepmc.com


TRADER JOE'S NEW SPICY TOMATO DUMPLING SOUP HAS PEOPLE TALKING
Trader Joe's soup with a Calabrian kick. Shutterstock. As for additional ingredients, you can expect the wheat-based dumplings to join tomato paste, heavy cream, carrots, oil, vinegar, basil, honey, onion, salt, pepper, garlic, and celery seed. If you have food allergies, make sure to read this label closely. The soup is available for a limited ...
From mashed.com


TOMATO DUMPLING SOUP - RECIPES - PAGE 4 | COOKS.COM
In a large soup kettle, place beef bones, water, ... into the soup.Cover and cook 10 to 15 minutes or until heated through. Yields 5 quarts.
From cooks.com


FAMILY RECIPES: TOMATO SOUP WITH CHEDDAR CHEESE DUMPLINGS
For the dumplings. 2 slices bread, crumbled (or about 1/2 cup bread crumbs) 3 eggs, beaten. 2 oz grated cheddar cheese. pinch of salt and pepper. Method. Preheat the oven to 190C / 375F and cut the tomatoes in half. Arrange the tomatoes cut-side up in a baking dish. Drizzle with a bit of olive oil and season with salt and pepper.
From smarterfitter.com


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