Tomato Olive Stuffing Food

TOMATO-&-OLIVE-STUFFED PORTOBELLO CAPS

Steps:

• 1. Combine olive oil, rosemary, garlic powder, soy sauce, lemon Juice and pepper in a small bowl. Mix.
• 2. Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills.
• 3. Place tomato on mushroom caps, drizzle with some marinate. Then add mozzarella, olives drizzle with the remaing marinade
• 4. Place in 400F oven for 15 minutes.

TOMATO STUFFED PEPPERS

Steps:

• Preheat oven to 375 degrees F. Spray a large, shallow baking dish with cooking spray.
• Cut the peppers in half lengthwise, removing the seeds but leaving the stem. Although the stem is not edible it looks good in this dish and helps the pepper retain its shape. Place the peppers cut side up in the baking dish.
• Divide the sliced garlic and the olives evenly among the peppers. Cut each tomato into 8 wedges and put 4 wedges into each pepper. Drizzle each stuffed pepper with a little oil and season with a few grinds of pepper.
• Roast the peppers for about 50 minutes or until they are tender and beginning to brown around the edges.

TOMATO AND OLIVE STUFFED PORTOBELLO CAPS

Steps:

• Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
• Preheat grill to medium.
• Discard mushroom stems. Remove brown gills from the undersides of the caps using a grapefruit spoon; discard gills.
• Brush the remaining 1 teaspoon oil over both sides of the caps.
• Oil a grill rack or grill pan. Place the caps on the rack, stem sides down, cover and grill until soft, about 3-5 minutes per side (depending on the thickness of the mushroom).
• Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.

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.

STUFFED SUMMER TOMATOES

Steps:

• Preheat oven to 375°F.
• With a serrated knife, slice the top of the tomato off and discard. Do not cut too much off, just the very top! Using a spoon, scoop out the tomato and reserve pulp if using. Season the inside of tomatoes with salt and pepper
• Combine all ingredients for filling. Whether you choose the crab filling, or the orzo filling, the process is the same. Stuff all 8 tomatoes, drizzle tops with olive oil if desired and bake for 20 - 25 minutes.

TOMATO-&-OLIVE-STUFFED PORTOBELLO CAPS

Steps:

• Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
• Preheat grill to medium.
• Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps.
• Oil a grill rack (see Tip). Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.

ROASTED STUFFED TOMATOES

Steps:

• Preheat oven to 350 degrees. Lightly brush a baking pan with olive oil. Place the tomatoes on the baking pan, cut side up. Sprinkle 1 tablespoon of the salt evenly over the tomatoes. Sprinkle 1/2 teaspoon of ground black pepper evenly over the tomatoes as well. Set aside.
• In a bowl, toss together the panko, parmesan, the remaining salt and pepper, the garlic, onion powder, basil and parsley, until well combined.
• Add the olive oil and lightly toss until the panko and parmesan mixture is coated with the oil.
• Spoon approximately 1 tablespoon of the mixture into each tomato cavity. Do not press the mixture into the tomatoes. Just evenly distribute the panko mixture into the 20 tomato halves.
• Bake for 30 minutes. Remove from oven and top with more parsley (optional) and drizzle with a little bit of olive oil. You can also add more grated parmesan. Serve immediately.

CHERRY TOMATOES STUFFED WITH OLIVES

Steps:

• Wash the tomatoes and cut a thin slice off the bottom of each one so they will sit upright. Use a sharp paring knife or the tip of a small spoon to scoop out the flesh.
• Slice both varieties of olives into thin matchsticks and combine. Fill the tomatoes with the olives and serve.

ROASTED PORTOBELLO CAPS

Steps:

• Preheat oven to 450 degrees F. Coat a rimmed baking sheet or roasting pan with cooking spray.
• Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with 1/8 teaspoon salt and pepper. Roast until tender, about 20 minutes.
• Meanwhile, combine breadcrumbs, Parmesan, parsley, oil, the remaining 1/8 teaspoon salt and pepper in a small bowl. Remove the mushrooms from the oven and top each cap with about 2 tablespoons of the breadcrumb mixture, spreading evenly. Return to the oven and roast until the breadcrumbs are browned, about 5 minutes.

CHERRY TOMATOES STUFFED WITH SPANISH OLIVE TAPENADE

Steps:

• Make the tapenade:.
• In a food processor, pulse the olives until chopped fine. Add the remaining tapenade ingredients and pulse until olives are minced.
• With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard.
• Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact.
• Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley.

TOMATO AND OLIVE-STUFFED PORTOBELLO CAPS

Steps:

• Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
• Preheat grill to medium.
• Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps.
• Oil a grill rack. Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.

BAKED TOMATO STUFFED WITH OLIVES AND FETA

Steps:

• Rinse tomatoes and cut off top quarter. Scrape out seeds and most of inner flesh, being careful not to puncture outer walls. Drizzle interior with olive oil, and stuff with 1-2 basil leaves and season with salt and pepper. Preheat oven to 200°C (approximately 400°F). Cut feta into small cubes and cut olives in half.
• Fill tomatoes with feta and olives and sprinkle with pepper. Grease small baking dishes with oil and place stuffed tomatoes in dish and brush stuffed tomatoes with olive oil. Replace top lid on each tomato and bake in preheated oven for about15 minutes.

VEAL-STUFFED TOMATOES

Steps:

• Heat the oven to 190C/fan 170C/gas 5. For the stuffing, mix all of the ingredients together. Season with salt and lots of black pepper. You can fry a little bit of the mixture to check the seasoning.
• Cut the tops off the tomatoes and reserve. Hollow out, discarding the seeds and put the tomatoes in a baking dish on top of the scattered tarragon sprigs and basil leaves. Lightly season the insides with salt, and stuff with the filling. Perch the tops of the tomatoes back on. Season with salt, drizzle with olive oil and add the wine to the dish.
• Roast in the oven for about 25 minutes: after 15 minutes, add the crème fraîche. Roast until the tomatoes are soft and the stuffing is cooked. Serve with the juices from the dish and some toast if you like.

TOMATO AND OLIVE STUFFED CAPSICUM

Steps:

• Preheat oven to 180°C or 160°C fan forced. Grease a 20cm (base measurement) square ovenproof dish.
• Cut capsicums in half lengthwise. Remove seeds and membrane. Place capsicum in a large heatproof bowl. Pour boiling water over capsicum: stand for 3 minutes. Drain; refresh under cold water. Pat dry with paper towels. Place capsicum pieces side by side. cut-side up. in prepared dish.
• Place couscous and stock cube in a medium heatproof bowl; add 1 cup boiling water. Cover with plastic food wrap; set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Cool to room temperature. Add tomato, olives and oregano. Stir to combine.
• Spoon couscous into capsicum. Drizzle with oil, then top with fetta. Bake for 30-35 minutes or until capsicum has softened. Serve sprinkled with extra oregano.

EASY STUFFED TOMATOES PROVENçAL

Steps:

• Preheat oven to 400°F. Line a rimmed baking sheet with non-stick aluminum foil. Set aside.
• Core the tomatoes and cut in half horizontally. Scoop out pulp and seeds. Set aside.
• Make the fresh breadcrumbs by pulse processing bread in food processor fitted with a steel blade 10 times. (See Tip 2)
• Transfer breadcrumbs to bowl. Add shallots, parsley, Parmesan cheese, garlic, salt, Herbes de Provence, pepper and 2 tablespoons of olive oil. Stir to combine.
• Stuff each of the tomato halves with the bread stuffing. Drizzle with remaining one teaspoon of olive oil. (Can be made in advance up to this point.)
• Bake stuffed tomatoes in preheated 400°F oven for 20 minutes or until tops are golden brown.
• Yield: 4 stuffed tomatoes. (See Tip 3)

QUINOA, BASIL AND OLIVE STUFFED TOMATOES

Steps:

• Preheat oven to 180C (350F) fan bake.
• Cut the tops off the tomatoes and set aside. Use a small knife and spoon to carefully scoop out the seeds of the tomatoes.
• Put the cooked quinoa, olive oil, olives, basil and garlic in a mixing bowl and mix well to evenly distribute everything.
• Season with salt and pepper to taste, remembering that the olives are salty so you won't need much salt.
• Spoon the filling into the tomatoes, pressing it down with the back of a spoon as you go so that the tomatoes are quite firmly packed.
• Put the stuffed tomatoes and tomato tops in a roasting dish and cook for 15-20 minutes, or until fragrant, soft and a little caramelised around the edges. The tomatoes will collapse if overcooked, so don't overdo it.