Vegetable Stuffed Tomato Bites Food

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.

AVOCADO-STUFFED TOMATOES

Steps:

• 1. Cut a thin slice from the top of each tomato so you can scoop out the seeds. (I also cut a very thin slice from the bottom of each tomato so they stand upright.)
• 2. Using a small melon baller, carefully scoop out the inside of the tomatoes. Turn them upside down on a paper towel lined cookie sheet and let them stand for about 30 minutes to drain. You can either add the pulp into the filling mixture, or, if there are too many seeds, just discard the pulp.
• 3. Meanwhile prepare the filling...put avocado, cream cheese, garlic salt, pepper and lemon juice in a food processor. Cover and pulse until smooth.
• 4. Add the grated onion to the mixture and stir to blend. Spoon mixture into a piping bag with a round tip or a ziptop plastic bag (cut a small tip off of the plastic bag AFTER you spoon the mixture into it).
• 5. Place the tomatoes, open sides up, on your favorite serving platter. Pipe the filling into the tomato 'cups'.
• 6. Serve immediately or cover loosly and refrigerate for up to 4 hours.

VEGETABLE - STUFFED TOMATO BITES

Steps:

• Cut tomatoes lengthwise in half or quarters.
• Scoop out the pulp, leaving 1/4 inch thick shells.
• Discard pulp, Place tomato shells, cut side down, on paper towels.
• Let stand while preparing filling.
• For filling, combine cheese, green onion, sour cream, mayonnaise or salad dressing, and oregano or basil in a medium bowl.
• Stir in corn and jicama.
• To serve, spoon about 1 tablespoon of the veggy mixture into each tomato shell.
• Season to taste with freshly ground pepper.
• To make ahead, cover and refrigerate the tomato shells and filling separately for up 6 hours.

BAKED STUFFED TOMATOES

Steps:

• 1. Wash and core the tomatoes, reserving their juices but not their seeds. A spoon works well for getting the tomato hollowed out evenly - or a small melon baller can be used. (Note: If you would like to use small tomatoes, as for an appetizer plate, just adjust ingredient quantities).
• 2. Remove the crust from the bread and discard - or feed to the chickens or birds!...roughly tear the bread into fairly small pieces.
• 3. Place the reserved juice in a bowl, add the bread, Parmesan Cheese, parsley, basil and salt and pepper and enough olive oil to make a moist, but NOT SOGGY filling.
• 4. Fill each tomato , mounding it nicely above the edge of the tomato. Sprinkle with a bit more Parmesan and place in a glass baking dish then into a moderate 350 degree oven. Bake for 20 minutes or until filling is hot and nicely browned and tomato is easily pierced with a fork.
• 5. These are good either hot or at room temperature. If you have leftovers don't try to freeze them, just bring them back to room temperature and eat within one day. (Note: I seldom have any leftovers! But when I do, I just chop them up and add them to ground beef for meatballs...works great!)

STUFFED & GRILLED VEGETABLE BITES

Steps:

• Cut the aubergine and courgette into thin lengths about 2-3mm thick - you should have 8 slices of each. Drain and rinse the peppers, remove any seeds, pat dry, then cut into quarters. Mix the garlic with the olive oil and some seasoning.
• Heat a griddle pan over a medium heat. Brush the vegetable slices with the garlic oil and cook for 2-3 mins each side until completely soft and lightly charred (you'll need to do this in batches). You could also do this on a barbecue. Set aside on a plate and leave to cool. The vegetables can be griddled the day before and kept covered in the fridge - bring to room temperature before serving.
• Mix together the cheeses, sundried tomatoes, lemon zest and seasoning. Lay out the slices of aubergine on a large board. Top each with a slice of courgette, a strip of pepper, and a basil leaf. Dot 1 tbsp of the cheese mix on top and roll the vegetables up. Skewer with a cocktail stick to secure.
• When ready to serve, arrange on a plate and scatter over the parsley leaves and paprika.

BLT BITES

Steps:

• Cut a thin slice off each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. , In a small bowl, combine the remaining ingredients. Spoon into tomatoes. Refrigerate for several hours.

BLT BITES (STUFFED CHERRY TOMATOES)

Steps:

• Cut a thin slice off of each tomato top.
• Scoop out the insides and drain upside-down on a paper towel.
• In a small bowl combine all other ingredients.
• Spoon the mixture into the tomatoes.
• Chill and serve.
• Oh boy, are they good and pretty too!