Stuffed Tomatoes Vegetarian Food

STUFFED TOMATOES (VEGETARIAN)

Steps:

• Set oven to 350 degrees F.
• Grease a shallow baking dish.
• Cut off stem ends of tomatoes and reserve.
• Scoop out pulp, leaving flesh on walls and bottom; reserve pulp.
• For stuffing: Combine onion, avocado, garlic cheese, salt and pepper.
• Arrange tomato shells side by side in a casserole dish.
• Fill with stuffing.
• Replace stem ends.
• Puree reserved pulp.
• Stir in olive oil, lemon juice, oregano and water: pour over tomatoes.
• Bake for 50 minutes or until done.
• Serve tomatoes with their sauce.

VEGGIE-STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Leaving a 1/2-in. shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain., Meanwhile, in a food processor, cover and process the carrot, celery, onion, garlic and reserved pulp until finely chopped. In large skillet, saute vegetable mixture and oregano in oil until tender. Add wine or broth; simmer, uncovered, until liquid is reduced by half, about 2 minutes. Remove from the heat; cool slightly. Stir in the bread crumbs, Parmesan cheese and basil., Stuff tomatoes; replace tops. Place in a shallow baking dish coated with cooking spray. Bake, uncovered, at 350° until heated through, 15-20 minutes.

VEGETARIAN BAKED STUFFED TOMATOES

Steps:

• Cut the tomatoes in half, remove the seeds with your fingers, sprinkle with a little salt, and place upside down in a colander for 20 minutes.
• Preheat the oven to 350 degrees.
• Mix the garlic and parsley together in a bowl, add the bread crumbs and Parmesan, and, using a fork, work the oil in little by little. Season with salt and pepper.
• Using a teaspoon, push the filling mixture into the tomato halves. Press it down with your fingers so that it sticks to the inside of the tomatoes (it will swell slightly in the oven and could overflow).
• Place the filled tomatoes in a greased ovenproof dish and back until tender, about 35 minutes.
• Serve hot or at room temperature.