Tomato Surprise Food

STUFFED TOMATOES

Stuffed Tomatoes image

Provided by Sunny Anderson

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 vine-ripened tomatoes
Salt
1/2 cup bread crumbs
1 clove garlic, minced
1/4 cup finely chopped fresh basil leaves
Freshly ground black pepper
1/2 cup grated Parmesan
1/4 cup olive oil

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.

GREAT GREAT AUNT JESSIE'S 1940'S TOMATO SURPRISE SALAD

Great Great Aunt Jessie's 1940's Tomato Surprise Salad image

Great great aunt Jessie copied this one from a paper dated August 18, 1949. It sounds interesting and I may try it on a really hot day when cooking over a stove is not on my top ten "fun things to do" list.

Provided by TMoney

Categories Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 tomatoes
3/4 cup cucumber, diced
1/2 cup cooked chicken, diced
1/4 cup nuts, chopped
1/4 cup mayonnaise
lettuce
parsley
cauliflower, buds

Steps:

Scald, peel and chill tomatoes.
Carefully scoop out the inside out of the tomatoes.
Remove the seeds from the pulp and chill all ingredients.
When ready to serve mix chicken, cucumber, tomato pulp and nuts with the mayo.
Add salt if needed.
Fill tomatoes and arrange on lettuce leaves.
Garnish with parsley and cauliflower buds.

Nutrition Facts : Calories 115.7, Fat 7.2, SaturatedFat 1.1, Cholesterol 11.3, Sodium 123, Carbohydrate 9.1, Fiber 2, Sugar 4.3, Protein 5.2

COD TOMATO SURPRISE

Cod Tomato Surprise image

This is a hearty flavorful cod dish that is easy and quick to make. The unique scent and flavor of the smoked paprika combined with the Asiago cheese makes for a different flavor profile. A side of penne pasta mixed with garlic, sundried tomatoes and kalamata olives, some sauteed zucchini along with a nice big salad and some fresh bread would round out the meal. A nice crisp white wine such as a Sauvignon Blanc pairs well with this.

Provided by ILefkowitz

Categories Kosher

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 medium onion, diced
1 -2 garlic clove, minced
1 red pepper, seeded and chopped into 1/2 inch pieces
1 green pepper, seeded and chopped into 1/2 inch pieces
1/2 cup kalamata olive, drained, pitted and diced
1/2 teaspoon rosemary (divided)
1/2 teaspoon oregano (divided)
1/2 teaspoon smoked paprika (divided)
1 (8 ounce) can tomato sauce
3/4 lb cod fish fillet, cut into 2-3 inch chunks
2 tablespoons olive oil (divided)
1/2 cup asiago cheese, shredded
salt and pepper

Steps:

Heat 1 tbsp olive oil in a heavy skillet.
Add the onions and garlic. Sprinkle with half the rosemary, oregano and smoked paprika.
Cook on medium heat for 2 - 4 minutes, then add the red and green peppers.
Cook, stirring occasionally until the peppers are tender-crisp and the onions are golden brown.
Remove from pan and set aside.
Heat remaining tbsp of olive oil.
Pat fish dry.
Salt and pepper the fish.
Put fish skin side down in the skillet.
Sprinkle with remaining rosemary, oregano and smoked paprika.
Saute fish approx 3 minutes on each side, turning only once. The fish should be opaque white and flaky when done.
Add the vegetables back to the skillet.
Stir in the tomato sauce.
Let cook for 2 - 3 minutes.
Mix in the olives.
Remove from the skillet and plate.
Sprinkle with cheese and serve.

Nutrition Facts : Calories 194.6, Fat 9.5, SaturatedFat 1.4, Cholesterol 36.7, Sodium 494.7, Carbohydrate 11.7, Fiber 3, Sugar 5.6, Protein 17

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