Time 45m Yield 6 servings. Number Of Ingredients 8 Steps:
Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.
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.
Time 46m Yield 6 servings Number Of Ingredients 15 Steps:
Put mushrooms, water, and wine into a container and soak until mushrooms are rehydrated. Remove mushrooms and squeeze out excess liquid. Reserve the liquid. Roughly chop mushrooms. Sprinkle the cored and seeded tomatoes with salt and place upside down to drain. In a saute pan heat 2 tablespoons of olive oil and add shallots, garlic, and onion. Cook until translucent. Add mushrooms and cook for about 5 minutes then add 1/2 cup of the reserved mushroom liquid to pan and cook for another 4 or 5 minutes, or until most of liquid is absorbed. Add the panko and the chopped tomato and stir to combine. Season the mushroom mixture with salt and pepper and remove from heat. Preheat the broiler. Mix together the room temperature goat cheese and parsley and reserve. Stuff each tomato with the mushroom stuffing and top with thin layer of goat cheese mixture. Place tomatoes on a baking sheet and put under the broiler for 2 to 3 minutes until cheese is slightly melted and golden.
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.
Time 1h20m Yield 4 servings Number Of Ingredients 8 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.
Time 1h Number Of Ingredients 6 Steps:
Ask a grown-up to turn the oven to 200C/180C fan/ gas 6. Cut the tops off tomatoes (keep tops) and scoop the insides into a sieve set over a bowl. Cut the mozzarella into chunks and snip or tear up the basil leaves. Sit the tomatoes in a baking dish. Add a few chunks of mozzarella into each tomato. Put a few torn basil leaves into each one. Tear or snip the red pepper into pieces, then add a piece to each tomato. Add more mozzarella, basil and pepper in layers until each tomato is full. Put a blob of pesto in each tomato, then put the tops back on. Pour over the juices from the tomato insides. Ask a grown-up to put them in the oven for 20 mins.
Time 50m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
Preheat the oven to 375 degrees F. Cut the tomatoes in half, horizontally. Seed by gently squeezing the tomato halves. Use a small spoon to gently hollow out the inside of the tomatoes, being careful not to puncture the outer shell. Reserve the pulp. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, optional garlic, and pepper and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.
Time 30m Yield 1 tomato Number Of Ingredients 7 Steps:
Cut off the top of the tomato and remove the insides. Fill with cooked sausage, crack in an egg and added shredded cheese. Drizzle some olive oil over the top. Bake in oven at 425°F (218°C) for 15 - 20 minutes, depending on how well done you like your egg. Season with some pepper and garnish with basil. Enjoy!
Time 34m Yield 5 servings Number Of Ingredients 9 Steps:
Heat oven 350°F. Cut tops off tomatoes, discard tops. Scoop out pulp from centers of tomatoes, leaving 1/4-inch-thick shells. Reserve 1 cup of the removed pulp. Brown meat with onions in medium skillet on medium-high heat; drain. Return meat mixture to skillet. Add reserved tomato pulp, Italian seasoning and tomato paste; mix well. Cook 3 min., stirring frequently. Remove from heat. Stir in Parmesan. Place tomato shells on foil-covered baking sheet; fill with meat mixture. Combine shredded cheese and bread crumbs; sprinkle over tomatoes. Top with basil. Bake 12 to 14 min. or until heated through.
Time 50m Yield 4 servings. Number Of Ingredients 9 Steps:
Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain., In a small skillet, saute onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid is evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt., Stuff into tomato shells; dot with remaining butter. Place in a greased 9-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through.
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.
Time 25m Yield 6 servings Number Of Ingredients 7 Steps:
Clean and boil whole mushrooms in salted water for 15 minutes. Drain and mince finely. Wash tomatoes. Cut off a cap from the top of each and reserve. With a spoon scoop out the flesh and seeds. Add the minced onion, salt to taste and sour cream to the mushrooms. Fill the cavities of the tomatoes with the mushroom mixture. Decorate each with chopped parsley, and cover with the cap. Dot each tomato all over with sour cream. Place tomatoes on a serving platter covered with a bed of parsley bouquets and decorated with clusters of raw cranberries.
Number Of Ingredients 5 Steps:
Heat broiler. Place tomatoes, stem side up, on a rimmed baking sheet and brush with oil. Broil just until skins blister, 1 minute. In a small bowl, lightly mash goat cheese and stir in marjoram. Season with salt and pepper. With a paring knife, cut a small opening in the top of each tomato; stuff with 1 teaspoon goat-cheese mixture.
Time 30m Number Of Ingredients 7 Steps:
A big platter of these tomatoes goes well with grilled meat or fish, or serve them as a starter with cured meats and crusty bread. Heat oven to 200C/fan 180C/gas 6. Toast the bread, then remove the crusts and break it up into the food processor to make crumbs. Add the thyme, chives or parsley, oil and garlic, then pulse briefly to mix. Halve the tomatoes and put in one layer in a shallow ovenproof dish. Spread each cut side with a little mustard, then sprinkle a little of the crumb mix on the top. Bake for 15-20 mins until the topping is crunchy and lightly browned.
More about “stuffed tomatoes recipes”
Time 1h15m Yield 2 to 3 servings Number Of Ingredients 9 Steps:
Heat the oven to 350 degrees. Brush a baking dish, large enough to hold the tomatoes snugly, with a little olive oil. Arrange the tomatoes in the dish, cut side up, and sprinkle lightly with salt. Place a large frying pan over medium-high heat, and add 3 tablespoons olive oil. Heat until shimmering. Add onion and sauté until golden and translucent, about 5 minutes. Add garlic and zucchini, and sauté until the zucchini is just starting to soften, about 2 minutes. Remove pan from the heat, and add cilantro, chile flakes, and 2 tablespoons pistachios. Season with salt to taste, mixing well. Divide the filling equally among the tomatoes, mounding the tops. Bake for 45 minutes, or until the vegetables are cooked as desired. Garnish with the remaining pistachios. Serve warm or at room temperature.
