Grilled Stuffed Tomatoes Food

BAKED STUFFED TOMATOES

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.

STUFFED TOMATOES

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.

STUFFED BAKED TOMATOES

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.

STUFFED TOMATOES

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.

GRILLED STUFFED TOMATOES

Steps:

• Preheat the grill to medium heat.
• Cut the tomatoes and core them, removing all the seeds and juice.
• In a medium bowl add the onions, basil, and goat cheese. Mix and season with salt and freshly ground black pepper. Add cooked orzo and combine. Stuff the tomatoes with the mixture. Drizzle olive oil over the tomatoes. Top the tomatoes with the Parmesan.
• Place the tomatoes directly on the grill with the cover closed and cook for 10 minutes. The juices will begin to run. Remove from grill and place on platter.

GRILLED STUFFED TOMATOES

Steps:

• Take 1 sheet of aluminum foil per tomato, form into a chord and then form into a ring to place the tomatoes in
• Slice off the tops of the tomatoes and core them with a melon baller or spoon
• Combine all the ingredients except the tomatoes and the 4 pinches of cheese in a bowl and combine
• Fill the cored tomatoes with the stuffing and top with a thick punch of shredded cheese
• Set up the grill for two zone/indirect grilling with coals and smoke wood on one side and nothing on the other
• Target temperature for the grill is 275-300
• Grill indirect for 60-90 minutes
• Remove from the grill and plate

MEXICAN STUFFED TOMATOES

Steps:

• Cut the tops off 4 tomatoes and trim a thin slice off the bottoms so that they will sit upright easily. Hollow out the tomatoes with a spoon over garbage bowl or sink. Season tomatoes with salt and pepper. Remove stem of remaining tomato. Seed and chop tomato.
• In a bowl, combine chopped tomato, pimentos, onions, zucchini, jalapeno, lemon juice, oregano and cilantro or parsley. Sprinkle bread crumbs evenly over the bowl. Add extra-virgin olive oil, 2 turns of the bowl in a slow stream or about 2 tablespoons. Toss mixture to combine and season, to taste, with salt and pepper. Fill the empty tomatoes with stuffing and serve.

TOMATOES STUFFED WITH GRILLED CORN SALAD

Steps:

• Pull back corn husks, leaving them attached at base of ear. Remove and discard silk; pull husks back over corn. Place ears in large bowl; cover with cold water. Let soak 10 minutes.
• Meanwhile, cut off and discard top third of tomatoes. Using a paring knife, cut around wall of tomato to loosen flesh. Gently squeeze out seeds; discard. With a melon baller, scoop out tomato interiors, leaving the wall intact. Coarsely chop interiors; transfer to a large bowl.
• Heat grill to high; lightly oil grates. Drain corn; arrange ears on grill. Cover and cook, turning occasionally with tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and cut kernels off cob; transfer to bowl with tomatoes.
• Add scallions, all but 2 tablespoons goat cheese, vinegar, and oil. Season with salt and pepper; toss to combine. Spoon filling into hollowed tomatoes; sprinkle with remaining goat cheese and, if desired, bacon.

GRILLED TOMATOES STUFFED WITH GOAT CHEESE AND SAGE

Steps:

• Heat oil in medium skillet over medium-high heat. Add 3 tablespoons fresh sage and fry 30 seconds. Using slotted spoon, transfer fried sage to paper towel.
• Combine cheese, onions, shallot, salt, and remaining 1 tablespoon fresh sage in bowl. Season with pepper. Using small sharp knife, remove cone-shaped piece 2 inches wide and 1 inch deep from top of each tomato. Divide cheese mixture among tomatoes; top with fried sage.
• Prepare barbecue (medium-high heat). Place tomatoes on grill rack; cover barbecue with lid. Cook until tomatoes are soft, about 5 minutes.

SEAFOOD-STUFFED TOMATOES

Steps:

• Combine the first nine ingredients in a bowl; set aside. In a small bowl, combine mayonnaise, lemon juice, salt, dill and pepper; mix well. Pour over rice mixture; toss gently. Cover and chill for at least 1 hour. , Just before serving, cut a thin slice from the top of each tomato, or scallop top with a sharp knife. Scoop out pulp and discard, leaving a 1/2-in. thick shell. Fill each tomato with about 1/2 cup of salad. Serve immediately.

GRILLED STUFFED MOZZARELLA TOMATOES

Steps:

• Halve tomatoes and scoop out insides leaving 1/2-inch thick shell.
• Chop pulp and set aside.
• Combine breadcrumbs, butter, basil, salt and pepper. Stir in cheese and tomato pulp.
• Fill tomato halves with cheesy breadcrumb.
• Spray cooking spray lightly on the bottom of aluminum pan.
• Place tomato halves in disposable pan and wrap top loosely with foil.
• If grilling, set over grill for at least 10 minutes.
• If oven baking, bake at 350° for 15 minutes and broil until cheese is browned and bubbly.
• Uncover and serve on pan with large sprigs of parsley or curly parsley.

STUFFED TOMATOES WITH GRILLED CORN SALAD

Steps:

• Lightly oil grill racks. Prepare barbecue (medium-high heat). Grill corn and bell pepper until corn is tender and beginning to brown in spots and pepper is blackened, turning occasionally, about 12 minutes for corn and 15 minutes for pepper. Enclose pepper in paper bag 10 minutes. Peel, seed, and chop pepper; place in large bowl. Cool corn, then cut kernels off cobs; add to bowl with pepper.
• Cut tomatoes crosswise in half. Using melon baller or small spoon, scoop center of tomatoes into small bowl, leaving shell. Sprinkle inside of tomato shells lightly with salt; place cut side down on paper towels and let drain 30 minutes. Discard tomato seeds and juices in bowl; coarsely chop tomato solids and add to corn mixture.
• Whisk oil, lime juice, lime peel, and garlic in small bowl to blend. Add to corn mixture. Mix in shallot, cilantro, and jalapeño. Season with salt and pepper. Spoon corn salad into tomato shells. (Can be made 4 hours ahead. Cover and chill.) Sprinkle cheese over and serve.