Alouette Light Garlic Herbs Stuffed Tomatoes Food

VERONICA'S STUFFED TOMATOES

Steps:

• Cut the top quarter off of each of the tomatoes and reserve for later. Scoop out the pulp from the insides of the tomatoes and add to a blender. Sprinkle the tomato shells with 1/2 teaspoon salt. Season the pulp with the basil, broth, oregano, garlic, 2 tablespoons olive oil and 1 teaspoon salt. Blend on high speed until smooth, then pour the puree into a medium bowl. (You should have about 2 1/4 cups.) Add the tomato puree to the pulp puree and stir to combine. (It should yield 2 3/4 cups. If it doesn't, add more puree.) Stir in the rice.
• Preheat the oven to 375 degrees F.
• Spread the potatoes on the bottom of a 9-by-13-inch baking dish. Drizzle with 2 tablespoons olive oil and the remaining 1/2 teaspoon salt. Toss well to combine. Nestle the tomatoes into the diced potatoes. Fill each tomato almost all the way to the top with the rice filling. Place the tops back on the tomatoes. Pour any remaining filling around the tomatoes and over the potatoes. Drizzle the whole dish with the remaining 2 tablespoons olive oil and bake until the tomatoes are blistered on the outside and the rice is cooked through, 1 hour and 15 minutes.
• Serve with a grating of Parmesan, if desired.

GARLIC AND HERB TOMATOES

Steps:

• Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.

HERB-TOPPED STUFFED TOMATOES

Steps:

• In a small skillet, saute onion and garlic in 1 tablespoon butter until tender. Melt remaining butter. In a small bowl, combine the onion mixture, bread crumbs, cheese and melted butter. Spoon 2 tablespoons onto each tomato half., Place on a baking sheet. Broil 8 in. from the heat for 4-5 minutes or until lightly browned. Sprinkle with basil and parsley. Serve immediately.

ALOUETTE LIGHT GARLIC & HERBS STUFFED TOMATOES

Steps:

• Preheat oven to 350 degrees.
• Cut tomatoes in half down the stem side
• Cut out stems and scoop out all pulp and seeds.
• Dry inside and out with paper towels.
• Sprinkle salt and pepper into each half.
• Drain and chop artichoke hearts.
• Squeeze all moisture from chopped spinach.
• Chop green onions.
• In a large bowl, combine chopped ingredients with Alouette Soft Spreadable Cheese, sour cream (or Alouette Crème Fraiche if using), oregano, and Parmesan cheese.
• Mix well and stuff each tomato half heaping full.
• Sprinkle bread crumbs on top. Place tomato halves in a foil pan and place in oven and cook till stuffing is completely hot or until done to your liking. Do not over cook.
• Tomatoes should be still somewhat firm to the touch so they don't fall apart after cooking.

HERB STUFFED TOMATOES

Steps:

• Preheat the oven to 375 degrees F.
• Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, 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.

HERB STUFFED TOMATOES

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.

ALOUETTE LIGHT GARLIC & HERBS STUFFED TOMATOES

Steps:

• Preheat oven to 350 degrees Cut tomatoes in half down the stem side Cut out stems and scoop out all pulp and seeds Dry inside and out with paper towels Sprinkle salt and pepper into each half Drain and chop artichoke hearts Squeeze all moisture from chopped spinach Chop green onions In a large bowl, combine chopped ingredients with Alouette Soft Spreadable Cheese, sour cream (or Alouette Crème Fraiche if using), oregano, and Parmesan cheese. Mix well and stuff each tomato half heaping full Sprinkle bread crumbs on top. Place tomato halves in a foil pan and place in oven and cook till stuffing is completely hot or until done to your liking. Do not over cook Tomatoes should be still somewhat firm to the touch so they don't fall apart after cooking.