Herby Stuffed Tomatoes Food

HERB-TOPPED STUFFED TOMATOES

Herb-Topped Stuffed Tomatoes image

This simple treatment perfectly complements the fresh taste of tomatoes. Serve as a side dish to any entree or as a fresh summer appetizer. Mary E. Relyea - Canastota, New York

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 cup chopped onion
1 garlic clove, minced
1 tablespoon plus 2 teaspoons butter, divided
1/4 cup plus 1 tablespoon seasoned bread crumbs
2 tablespoons grated Parmesan cheese
4 large tomatoes, halved
1 tablespoon chopped fresh basil
1 tablespoon minced fresh parsley

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.

Nutrition Facts : Calories 143 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 247mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

BAKED FETA-STUFFED TOMATOES

Baked Feta-Stuffed Tomatoes image

A satisfying meal, with sides of your choice, when it's just too darn hot to eat a heavy meal. Recipe is from Southern Living.

Provided by JC in Texas

Categories One Dish Meal

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 6

Ingredients

4 large tomatoes (Save the pulp)
4 ounces crumbled feta cheese
1/4 cup fine dry breadcrumb
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley
2 tablespoons olive oil

Steps:

Cut four large tomatoes in half.
Scoop out pulp from each tomato half, leaving shells intact; discard seeds, and then coarsely chop pulp.
In medium bowl, stir together tomato pulp, 4 ounces crumbled feta cheese, 1/4 cup fine, dry breadcrumbs; 2 tablespoons chopped green onions; 2 tablespoons chopped fresh parsley; and 2 tablespoons olive oil.
Spoon mixture evenly into tomato shells, and place in a 13x9-inch baking dish.
Bake at 350 degrees for 15 minutes.
Garnish with Italian parsley sprigs.

HERBY STUFFED TOMATOES

Herby Stuffed Tomatoes image

Provided by Alex Guarnaschelli

Categories main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 14

Ingredients

6 medium vine-ripened tomatoes, tops removed and reserved (like "hats"), insides scooped out and reserved
1 tablespoon honey
3 tablespoons extra-virgin olive oil
Kosher salt
1 tablespoon grated ginger
1 tablespoon red wine vinegar
2 teaspoons ground cumin
1 bunch scallions (6 to 8), coarsely chopped, green and white parts both
One 15.5-ounce can low-sodium chickpeas, drained and rinsed
1 generous cup spinach, coarsely chopped
1 generous cup arugula, coarsely chopped
8 leaves fresh basil
Freshly ground black pepper
1/2 cup finely grated Parmesan cheese

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."

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Estimated Reading Time 5 mins

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Saturated fatty acids 7.21 g
Cholesterol 90.53 mg
Total Time 30 mins

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Fiber 4.1 g
Energy 51 cal
Protein 2.4 g

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Cook for 5-10 minutes, stirring often, until the onion and garlic are soft, golden and fragrant. Add the canned tomatoes, smoked paprika, brown sugar, cayenne pepper, cooked …
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5/5 (1)
Total Time 1 hr 40 mins
Category Main Meals
Calories 429 per serving

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Calories 325 per serving
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Preheat oven to 375°F. Cut tomatoes in half and spoon out flesh. Put flesh in a sieve set over a bowl and press down to release juices; reserve. Season inside of tomatoes with salt and pepper; invert over a baking sheet lined with a kitchen towel.
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4.7/5 (12)
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Estimated Reading Time 1 min

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HERBY STUFFED TOMATOES

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Recipes; Easy; Herby couscous-stuffed tomatoes and pepp… Herby couscous-stuffed tomatoes and peppers. 0 / 5 Rate This Recipe. You must be logged in to favorite a recipe.Login. Thanks for your rating! You must be logged in to rate a recipe. Login. Recipe By Hannah Lewry; Serves 6; Difficulty Easy; Dietary Considerations Meat-free Pescatarian; Prep Time 10 …
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HERBY STUFFED TOMATOES | RECIPE | FOOD NETWORK RECIPES ...

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HERBY STUFFED TOMATOES | RECIPE | FOOD NETWORK RECIPES ...

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