Time 1h30m Number Of Ingredients 9 Steps:
Clip vines gently from tomatoes, leaving the stems intact on each tomato at least 1 inch high. Slice tops off the tomatoes and set aside. Core tomatoes and remove their interior flesh, transfer to a bowl. (keep for a simple tomato sauce, recipe below) Place hollowed tomatoes in a shallow, oven safe casserole dish and set aside. Combine pork, garlic, salt, pepper, herbs de provence, parsley and bread that has been soaked in the milk. Combine with hands until incorporated. With an ice cream scooper, scoop meat into tomatoes and top with their “lids”. Add ¼ cup of wine to the bottom of the dish. Place in a 400F (200C) oven for 45 mins. Reduce oven to 350F (175C). Brush lids with olive oil, cover with foil and bake another 10-15 mins until tomatoes are softened and meat is cooked through. Serve with white rice. Enjoy!
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.
Time 1h45m Yield 5-6 Number Of Ingredients 1 Steps:
Step 1 - Prepare the tomatoes. Cut the hats (tops) from the tomatoes and carve the insides (flesh) out with a spoon. Keep the flesh with the juice in a separate bowl, and keep the hats too. Sprinkle the insides of the tomatoes with a pinch of salt, and place the tomatoes upside down on a linen or paper towel to absorb the juice. Set aside for at least one hour. Step 2 - In a bowl, pour the milk over the bread cubes; set aside to soak. Step 3 - Chop up the tomato flesh coarsely. Heat 1 tablespoon EVOO in a frying pan over medium heat. Saute the garlic, onion, and tomato flesh. Cook for about 10 minutes, stirring occasionally, until the mixture is moisture-free and reduced to a paste-like consistency. Pre-heat your oven to 350F (180C) with a rack in the middle. Step 4 - In a large mixing bowl, combine the ground meat, chopped basil, Herbs de Provence, grated parmesan, milk-soaked bread, onion and tomato flesh mixture and egg. Season with salt and pepper to taste, and mix until just combined. Step 5- Spoon the stuffing into the hollowed tomatoes, making sure they are well packed. Place the hats back on top and place the tomatoes standing upright into a baking dish. Bake for 1 hour and 30 minutes. Allow the dish to rest 30 extra minutes in the oven, with the oven turned off, before serving.
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 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 1h10m Yield 4 servings Number Of Ingredients 16 Steps:
Preheat the oven to 425 degrees. Cut out the core of each tomato. Turn one tomato at a time on its side and cut a thin slice about half an inch thick from the top of each. Use a spoon or, preferably, a melon ball cutter to scrape out the inside of each tomato, leaving a whole shell for stuffing. Chop and set the spooned-out centers aside. There should be about two cups. Heat the sausage meat in a skillet, chopping with the side of a heavy metal spoon to break up lumps. Add one cup of the onion and half of the garlic. Cook, stirring, until onion is wilted. Add the cubed pork and mushrooms. Add thyme, salt and pepper to taste. Continue cooking 10 minutes. Meanwhile, heat the butter in a saucepan and add the remaining half cup of onion and the remaining garlic. When the onion is wilted, add the scooped-out tomato and bay leaf. Bring to the boil and simmer five minutes. When the pork mixture has cooked 10 minutes, spoon and scrape it into the container of a food processor. Blend until it is coarsefine. Scrape the mixture into a mixing bowl. Add one-quarter cup of the chopped parsley, the eggs and bread crumbs and salt and pepper to taste. Select a baking dish large enough to hold the tomatoes when they are arranged on the dish close together in one layer. Pour the chopped tomato sauce over the dish and smooth it over to distribute it evenly. Stuff the tomatoes with the pork mixture, smoothing it over, and arrange them stuffed side up on the tomato base. Sprinkle the tops with grated Parmesan cheese and the oil. Place in the oven and bake 25 minutes. Sprinkle with the remaining parsley.
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 Yield 4 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Slice tops off the tomatoes and reserve. Scoop out the pulp with a spoon and place, with juices, in a bowl. Sprinkle some salt into each tomato and set upside down in a casserole dish to drain excess juice. Chop tomato flesh into smaller pieces and place in the casserole dish. Combine ground beef, bread crumbs, herbes de Provence, garlic powder, and black pepper in the bowl; mix together with your hands. Turn tomatoes over and stuff them with beef mixture so that a small amount rises over the top. Cover with reserved tops. Roll up any leftover beef mixture into small bowls and place in the casserole dish. Bake in the preheated oven until tomatoes are tender and beef is cooked through, 40 to 45 minutes.
Time 10m Yield 4 , 4 serving(s) Number Of Ingredients 8 Steps:
In a sml bowl, blend the mayo + herbs & set aside. Using an egg-slicer or sharp knife, cut the egg into thin slices. Place tomatoes on a cutting board (core-end down) & make deep cuts to w/in 1/2-in of the base. There should be the same # of cuts in ea tomato as there are egg slices & the white ends of the eggs should be discarded or reserved for another use. Fan open the tomatoes, sprinkle w/salt & pepper to taste & insert an egg slice into ea slit. Place ea stuffed tomato on a sml bed of lettuce or mixed greens & serve w/the herb mayonnaise.
Time 3h Yield 4-5 serving(s) Number Of Ingredients 14 Steps:
Soak the salt pork overnight in cold water before cooking. To cook, rinse it in cold water, place in a saucepan, cover with cold water, bring to a boil, then lower the heat and simmer for about an hour. Drain and leave to cool before using to stuff the tomatoes. Wash the tomatoes, then use a small knife to cut off the top third of each one. Reserve the tops. Use a spoon to carefully scoop out the seeds and pulp from the center of each tomato, being careful not to puncture the skins. Save the scooped-out pulp and seeds for making the sauce. Lightly salt the inside of each tomato and reserve. Preheat the oven to 400°F. Place the seeds and pulp in a small saucepan with a little thyme, bay leaf, salt and pepper, and simmer for 15-20 minutes or until the consistency of a thin tomato sauce, stirring frequently. Reserve. While the sauce is cooking, place the onion in a saucepan with the milk, bring to a boil, then lower the heat and simmer 7-8 minutes. Lift the onions out of the milk with a slotted spoon and chop them coarsely. Save the milk. Place the toast in a mixing bowl and add the milk used in cooking the onions. Allow to soak for about 10 minutes, then crush the toast with a fork; pour off any excess milk. Chop the salt pork, and add it to the toast along with the onion, garlic, leftover meat and parsley. Mix well, then add the egg, salt, pepper, and nutmeg, and knead with your hands to mix thoroughly. Butter a baking dish just large enough to hold all the tomatoes. Fill each tomato with stuffing, then put the top sections back in place and arrange them in the baking dish around the tomatoes, then place in the over and bake for 1 hour. Serve hot from the oven in the baking dish.
