Stuffed Tomatoes Food

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.

STUFFED TOMATOES

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Cut the tops off of each tomato and scoop out the inside flesh into a bowl. Set aside the tomato shells. Roughly chop the inside tomato flesh or break it up with your hands, yielding 1 cup. Drizzle with olive oil and season with salt and pepper.
• Place a large saute pan over the direct heat side of the grill and add a drizzle of olive oil. Season the ground beef with salt and pepper. When the oil is hot, add the ground beef and cook until it begins to brown, breaking it up into smaller pieces as it cooks, 3 to 4 minutes. Add the garlic, onions, lemon zest, another drizzle of olive oil and a pinch of salt. Give it a stir and cook until fragrant and the onions are translucent, 2 to 3 minutes. Then stir in the reserved tomato insides. Cook for about 1 minute, scraping the bottom of the pan for any brown bits. Add the mint and parsley. Give it one more stir and remove from the heat. Add the rice, pine nuts and goat cheese.
• Fill each reserved tomato shell to the top with the beef mixture and place into a cast-iron skillet. Sprinkle with the panko and drizzle with olive oil. Place on the indirect heat side of the grill and close the lid. Bake until golden brown on top, 20 to 25 minutes. Serve with olive oil drizzled over the top.

STUFFED TOMATOES

Steps:

• Put mushrooms, water, and wine into a container and soak until mushrooms are rehydrated. Remove mushrooms and squeeze out excess liquid. Reserve the liquid. Roughly chop mushrooms.
• Sprinkle the cored and seeded tomatoes with salt and place upside down to drain. In a saute pan heat 2 tablespoons of olive oil and add shallots, garlic, and onion. Cook until translucent. Add mushrooms and cook for about 5 minutes then add 1/2 cup of the reserved mushroom liquid to pan and cook for another 4 or 5 minutes, or until most of liquid is absorbed. Add the panko and the chopped tomato and stir to combine. Season the mushroom mixture with salt and pepper and remove from heat.
• Preheat the broiler. Mix together the room temperature goat cheese and parsley and reserve. Stuff each tomato with the mushroom stuffing and top with thin layer of goat cheese mixture. Place tomatoes on a baking sheet and put under the broiler for 2 to 3 minutes until cheese is slightly melted and golden.

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.

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.