ITALIAN STUFFED TOMATOES
Served with crusty French bread, this makes a great summer meal. My husband and our two daughters ask me to fix it for them frequently. Besides cooking, I enjoy antiques, crafts and getting out in the garden. -Michele Shank, Gettysburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cut a thin slice off the top of each tomato. Leaving a 1/2-in. thick shell, scoop out the pulp; chop pulp and set aside. Invert the tomatoes onto paper towels to drain. , Meanwhile, cook sausage, onion and garlic in a skillet until sausage is no longer pink; drain. Add tomato pulp, zucchini, basil, oregano, vinegar, salt and pepper. Simmer, uncovered, for 10 minutes. Remove from the heat. Stir in rice, provolone, 3 tablespoons Parmesan and parsley; spoon about 2/3 cup into each tomato. , Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle remaining Parmesan on top. Cover and bake at 350° for 20 minutes. Uncover and bake 15 minutes more or until the tomatoes are heated through.
Nutrition Facts : Calories 172 calories, Fat 8g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 399mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.
TOMATOES STUFFED WITH ITALIAN SALAD
Make and share this Tomatoes Stuffed with Italian Salad recipe from Food.com.
Provided by Joy1996
Categories Vegetable
Time 5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine vegetables.
- Stir together the mayonnaise, sour cream, onion, lemon juice, Worcestershire, and white pepper.
- Add to vegetables; stir gently to combine.
- Chill at least 1 hour.
- Cut a small slice from the top of each tomato.
- Scoop out seeds, leaving a 1/2" shell.
- Sprinkle cups lightly with salt.
- Invert tomatoes, cover and chill until ready to serve.
- To serve, spoon vegetable mixture into shells.
Nutrition Facts : Calories 78, Fat 3.2, SaturatedFat 1.7, Cholesterol 7.5, Sodium 39.8, Carbohydrate 10.7, Fiber 3.4, Sugar 6, Protein 3.1
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
SALAD-STUFFED TOMATOES
Serve your favorite salad ingredients stuffed inside a ripe, juicy tomato.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Place potatoes in a small saucepan; cover with salted water. Bring water to a boil, and cook potatoes until fork tender, 12 to 15 minutes. Remove pan from heat, and transfer potatoes to an ice-water bath until cool. Drain potatoes, and slice into 1 1/2-inch-long matchsticks; set aside.
- Slice off the tops of tomatoes; discard tops. Using a melon baller, scoop out the seeds and flesh; discard. Set the tomato "bowls" aside.
- In a small bowl, whisk together mustard, vinegar, and lemon juice. Season with salt and pepper. Slowly whisk in oil. Set vinaigrette aside.
- In a medium bowl, combine potatoes, fennel, cucumber, arugula, and onions. Add reserved vinaigrette; toss gently to combine. Divide salad among tomato bowls, and garnish with fennel fronds.
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- Cut about 1 inch off the top of each tomato. Use a spoon to scoop out the insides, leaving 1/4-1/2 inch shell, being careful not to cut into the outside of the tomatoes. Discard the pulp. Sprinkle the insides of the tomatoes with the salt and place upside down on a double layer of paper towels to drain.
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