Tomato Bread Stuffing Food

STUFFED TOMATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
• Bake in preheated oven for 15 minutes.

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.

SIMPLE FRESH TOMATO AND BREAD STUFFING RECIPE - (4.3/5)

Steps:

• Heat a large cast iron frying pan with 2 tablespoons of olive oil and 2 tablespoons of butter. Add the celery, garlic, tomato and onion and sauté until the onion is slightly transparent and the garlic is fragrant. Add the bread and another drizzle of olive oil over the bread and toss with the sautéed onions, tomato and garlic. Sauté until the bread is slightly golden on low heat. Add the broth a little at a time, while sautéing. Add the seasonings. When the bread has absorbed the broth, add the cheese and toss. Flatten the top with a spatula and grate more cheese over the top with a tiny drizzle of olive oil. Preheat Oven 325: Bake the stuffing for 20-25 minutes.

TOMATOES WITH HERB STUFFING

Steps:

• In a Dutch oven, saute celery and onion in butter until tender. Remove from the heat. Stir in the bread cubes, parsley, sage, thyme, salt and pepper. Add broth; toss to coat., Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. Spoon about 1/3 cup stuffing into each tomato. Place in a greased 11x7-in. baking dish. Place remaining stuffing around tomatoes. Bake, uncovered, at 350° for 25-30 minutes or until tomatoes are tender.

TOMATES FARCIES (STUFFED TOMATOES)

Steps:

• Heat oven to 375 degrees. With a paring knife, core tomatoes. Use a teaspoon to scoop out the center of each tomato. Season tomatoes with salt and pepper and place in a baking dish.
• Mix together bread crumbs, garlic, parsley, basil, thyme, cheese and red pepper, if using. Put 2 to 3 tablespoons of bread-crumb mixture in the hollow of each tomato.
• Bake 30 minutes, until bread-crumb mixture is nicely browned and tomatoes are soft. Let cool slightly before serving.

DRIED TOMATO AND FENNEL STUFFING

Steps:

• Preheat oven to 325° F.
• In a large shallow baking pan toast bread in middle of oven until just dry, 15 to 20 minutes. Trim fennel stalks flush with bulbs, reserving fronds, and discard stalks. Cut bulbs into 1/4-inch dice and chop reserved fronds. In a large skillet cook fennel bulb and fronds in butter over moderate heat, stirring occasionally, until bulb is tender, 15 to 20 minutes.
• While fennel is cooking, cut tomatoes into 1/4-inch dice and in a small saucepan simmer in broth 10 minutes. In a large bowl toss together bread, fennel, tomato mixture, vinegar, herbs, and salt and pepper to taste and cool completely. (Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.)
• For cooking stuffing inside poultry:
• Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
• For cooking all or part of stuffing outside poultry:
• In a shallow baking dish bake stuffing in preheated 325° F oven 40 minutes (for moist stuffing, bake it covered entire time; for less moist stuffing that has a slightly crisp top, uncover it after 10 minutes).

STUFFED TOMATOES

Steps:

• A big platter of these tomatoes goes well with grilled meat or fish, or serve them as a starter with cured meats and crusty bread.
• Heat oven to 200C/fan 180C/gas 6. Toast the bread, then remove the crusts and break it up into the food processor to make crumbs. Add the thyme, chives or parsley, oil and garlic, then pulse briefly to mix.
• Halve the tomatoes and put in one layer in a shallow ovenproof dish. Spread each cut side with a little mustard, then sprinkle a little of the crumb mix on the top. Bake for 15-20 mins until the topping is crunchy and lightly browned.

STUFFED AND BAKED TOMATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a small saucepan over high heat, bring water to a boil. Stir in rice; cover and remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.
• Slice off the top of each tomato and scoop out the pulp, leaving a 1/4 inch thick shell. Reserve 3 tablespoons of pulp, chopped. Invert the tomatoes to drain.
• In a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.
• Bake in preheated oven for 20 to 25 minutes.

TOMATO BREAD STUFFING

Steps:

• In a large saucepan, saute onion in butter until tender; stir in flour until blended. Add the tomatoes, sugar, oil, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in toast cubes.

SUN-DRIED TOMATO STUFFING

Steps:

• Sausage Stuffing:Brown 1 pound crumbled sausage in 6 tablespoons butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, 30 more minutes.

CHEDDAR STUFFED TOMATOES

Steps:

• Place rack in upper part of oven and preheat oven to 400ºF. Lightly butter a shallow baking dish large enough to hold 8 tomato halves.
• Pull off stems and cut tomatoes in half crosswise. With a teaspoon, scoop out and discard the seeds. Lightly salt interiors of tomatoes and set upside-down on paper towels to drain.
• Meanwhile, melt the butter in a skillet over medium heat. Add onion and garlic and stir until onion is translucent, about 5 minutes.
• Turn up the heat to medium-high, add bread crumbs and continue stirring until crumbs are golden, about 5 minutes longer.
• Transfer the crumb mixture to a bowl and stir in cheese, parsley, salt and pepper. Spoon mixture into tomato halves and set in prepared dish.
• Bake for about 15 minutes, or until tomatoes are tender and filling is lightly browned on top. Serve and enjoy!

BREAD STUFFING - NOTHING COMPARES WITH THIS!

Steps:

• Put dried cranberries in a 1 cup measuring cup, fill w/boiling water & set aside to plump.
• Preheat oven to 250°F.
• Tear dark rye bread into small bite-size pieces & place in oven baking dish lrg enough to have them generally in 1 layer. Allow to crisp somewhat, but not go completely dry & crunchy.
• While rye bread is crisping, put 2 tbsp olive oil in lrg dutch oven. Saute diced celery 1st for 1 min over med-heat, add diced onion & saute mix till veggies are beginning to soften. Remove from heat & stir in diced apple just to combine.
• CAUTION: Do not cook further once the apple is added. The apple will cook slightly just by virtue of being added to the hot veggie mix. If you cook further, the apple will likely turn to mush.).
• Dump entire pkg of seasoned stuffing mix over the apples & then the slightly crisped rye bread atop the stuffing mix.
• Dot surface as evenly as possible w/8 tbsp of butter or margarine & sprinkle the caraway seeds atop the mixture. .
• Heat chicken broth or stock to a near boil & pour over all ingredients in the dutch oven. Stir well to combine all ingredients.
• Drain plumped dried cranberries & reserve the liquid. Stir them GENTLY into the stuffing mixture & use the reserved liquid to add more moisture to the stuffing if you feel it is needed.
• You are now done w/the recipe. The dressing can be served immediately, stuffed in the duck/turkey or cooked in the oven later. Follow your usual methods for this.

TOMATO-OLIVE STUFFING

Steps:

• Preheat oven to 400 degrees, with racks in middle and lower thirds. On 2 rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
• Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add tomatoes, olives, rosemary, and red-pepper flakes, and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
• Add parsley, eggs, and bread; stir to combine. Add broth in 2 additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

TOMATOES WITH CHICKEN STUFFING

Steps:

• Preheat oven to 375 degrees.
• Cut off the very top of the tomatoes at the stem end to create a 1/4-inch lid. Set aside. With a measuring spoon, scoop out the insides of the tomatoes and place in a bowl. Gently squeeze the tomatoes to loosen any remaining juice and seeds and add to the contents of the bowl. Coarsely chop or process the juice, seeds and pulp briefly in a food processor and set aside for use in the sauce. There should be about 2 cups.
• To make the stuffing, mix the bread and milk together in a bowl, mashing the bread with your fingers to help it absorb the milk. Stir in the egg, 1/2 teaspoon pepper and 1/2 teaspoon salt. Add the onion, chopped garlic, chives and leftover chicken; mix gently to combine. Stuff the tomatoes evenly with the stuffing mixture, mounding it on top. Set the little lids on top of each filled tomato.
• To make the tomato sauce, pour the reserved chopped tomato mixture into a gratin dish. Stir in the olive oil, sliced garlic, sugar, remaining 1/4 teaspoon pepper, cayenne, remaining 1/2 teaspoon salt and water.
• Arrange the stuffed tomatoes on top of the sauce and put in oven about 1 hour, until tender and cooked through. Serve immediately, or set aside and serve later at room temperature.