Herb Stuffed Tomatoes Food

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.

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.

HERBY STUFFED TOMATOES

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• Arrange the tomatoes cut-side up with space between each on the prepared baking sheet. Drizzle with the honey and 2 tablespoons of the olive oil and season with salt. Bake until slightly tender, 5 to 6 minutes. Set aside.
• In a large heavy-bottomed pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the ginger, vinegar, cumin, scallions and reserved insides of the tomatoes and stir to combine. Add the chickpeas, spinach and arugula and cook until the greens are wilted, about 1 minute. Remove from the heat. Tear 2 leaves of basil and stir into the filling. Season with salt and pepper.
• Put 1 basil leaf into each tomato base and gently spoon in a liberal amount of filling. Bake until piping hot, 12 to 15 minutes. Top each stuffed tomato with grated Parmesan and a tomato "hat."

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.

MUSHROOM AND HERB STUFFED TOMATOES

Steps:

• Cut a 1"-1 1/2" opening in the stem end of each tomato.
• Remove seeds and pulp.
• Sprinkle salt lightly inside tomatoes.
• Turn upside down and drain on paper towels for 1 hour.
• Meanwhile, combine all remaining ingredients.
• Toss lightly and let marinate for 1 hour.
• Fill the tomatoes with the mushroom mixture.
• If there is dressing left, divide it equally among all tomatoes.

FRESH HERB STUFFED TOMATOES

Steps:

• Preheat oven to 375°F Grease a 9x13" baking dish.
• Cut tops off tomatoes and spoon out the flesh. Place flesh in a sieve and press down lightly to retain juices (you will need 1/4 cup of juice total). Blot insides of tomatoes with a towel to remove excess juices. Season insides with salt and pepper.
• Melt butter with 2 tbs of the olive oil in a skillet over LOW heat. Add onion and saute for 5 minutes. Add garlic and saute for 3 minutes. Remove from heat.
• Stir in bread crumbs, herbs and Parmesan. Stir in reserved 1/4 cup tomato juices and then the egg.
• Stuff tomatoes with breadcrumb mixture. Place tomatoes in prepared baking dish in a single layer.
• Drizzle with remaining 2 tbs of olive oil.
• Bake for 30 minutes until topping is browned and crisp.
• Serve immediately while hot/warm.

HERB-STUFFED CHERRY TOMATOES

Steps:

• 1. Using a sharp knife cut off the top 1/3 of each tomato on the stem end. Set aside the tops for garnish, if deired, or discard. Hollow out tomatoes; invert on paper towels and set aside.
• 2. Place pesto, garlic, the 2 tablespoons parsley, chives, and tarragon or dill in a food processor . Process for 15 seconds; add the cream cheese and chèvre. Process another 30 to 45 seconds or until the filling is smooth.
• 3. Place the filling in a pastry bag fitted with a star tip and pipe into each cherry tomato. Garnish with fresh parsley or dill sprigs and/or reserved tomato tops.

HERB COUSCOUS STUFFED TOMATOES

Steps:

• Preheat oven to 220C (200C fan forced).
• Slice tops from the tomatoes and reserve.
• Using a teaspoon, scoop out flesh and seeds and place tomatoes and tops on a baking tray and bake for 8 to 10 minutes or until just tender.
• Place couscous and currants in a heatproof bowl.
• Place stock and lemon juice in a microwave safe jug and microwave on high (100%) for 30 to 40 secons or until heated through.
• Stir stock mix into couscous mix and cover and stand for 5 minutes and then using a fork, stir to separate grains.
• Add almonds basil, parsley, chives and oil and season with salt and pepper and stir to combine.
• Divide couscous mix between tomato shells and replace top and serve.