Roman Stuffed Tomatoes Food

ROMAN STUFFED TOMATOES

Steps:

• Preheat oven to moderate (350 degrees).
• Cut a slice from the top of each tomato, then scoop out seeds and juice; take care not to break the walls. Strain juice and, if necessary, add water to make 6 tablespoons of liquid. Lightly oil a shallow baking dish with the salad oil. Put tomato shells in the dish and sprinkle 2 to 3 tablespoons of olive oil over the shells.
• Heat remaining olive oil in a heavy saucepan. Add parsley and garlic and saute over medium heat 3 minutes. Add rice and cook 3 minutes longer, stirring constantly. Add chicken bouillon. Cover and cook 10 minutes, or until rice is almost done.
• Remove rice from heat. Add salt and pepper to taste, and cinnamon.
• Fill tomato shells with rice mixture. Over each, pour about a tablespoon of reserved tomato juice-water mixture. Bake 30 to 40 minutes, until rice is tender and liquid is absorbed. If rice shows signs of drying out during baking, baste with a little hot water. May be eaten hot, at room temperature or cold.

STUFFED TOMATOES

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.

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.

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.

ROMA TOMATOES STUFFED (MY WAY)

Steps:

• Wash and cut tomatoes in half length ways, take out seeds.
• Mix remaining ingredients well. Fill each tomato half, piling high.
• Bake in 350 degree oven till stuffing is slightly brown, on top. Serve

ROASTED ROMA TOMATOES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix together the tomatoes, olive oil, garlic, parsley, basil, oregano, and salt and pepper in a bowl, working the seasonings into the cavities of the tomatoes. Place the tomatoes, cut sides up, on a baking sheet, and sprinkle each tomato with about 1 tablespoon of feta cheese.
• Bake the tomatoes in the preheated oven until cooked but still firm, about 15 minutes.