VEGGIE-STUFFED TOMATOES
This recipe is my wife's favorite, she loves when I cook it for her. The tasty, meatless stuffing is perfect for a side dish, but it's also filling enough for a whole meal. - Scott Szekretar, Islip, New York
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 182 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 234mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
VEGETARIAN BAKED STUFFED TOMATOES
I've made these twice, and they're irresistable! Everyone in the family loves them. I got this recipe from Simply Delicious Vegetarian, by Carla Bardi.
Provided by Cosima
Categories Vegetable
Time 1h10m
Yield 20 tomato halves, 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 412.2, Fat 32, SaturatedFat 6.2, Cholesterol 11, Sodium 314.9, Carbohydrate 24.5, Fiber 4.9, Sugar 9.2, Protein 10
STUFFED TOMATOES
A big platter of these tomatoes goes well with grilled meat or fish, or makes a lovely starter
Provided by Mary Cadogan
Categories Buffet, Lunch, Side dish, Starter, Supper
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 76 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.35 milligram of sodium
BAKED STUFFED TOMATOES
These are yummy, easy and really dress up a plate. They are a great side dish and go with everything. You can also use parmesan and fresh basil instead of the dill and feta if you choose. You could also use slivered almonds instead of pine nuts.
Provided by conniecooks
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut tomatoes in half horizontally.
- Scoop out seeds and pulp; discard.
- Turn tomatoes up side down to drain on a paper towel.
- In a small skillet cook pine nuts over low heat, stirring until golden (5 minutes).
- Add spinach and garlic and cook for 2 minutes.
- Add rice, dill, cheese, salt & pepper. Mix together.
- Spoon into tomato shells.
- Top with buttered crumbs.
- Bake at 350° F for 20 - 25 minutes or until tender.
BAKED STUFFED TOMATOES
Make and share this Baked Stuffed Tomatoes recipe from Food.com.
Provided by tomsawyer
Categories Vegetable
Time 1h15m
Yield 6 baked stuffed tomatoes, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Slice off top of tomatoes.
- Using a spoon, hollow out the tomatoes keeping around an inch of tomato "meat (or whatever its called)" around the bottom and sides.
- Discard pulp.
- Turn tomatoes upside down on paper towel to drain.
- In a saucepan, heat oil, parsley, scallions, garlic, and breadcrumbs.
- Mix together until just heated through and moist.
- Place tomatoes in well oiled casserole dish.
- Fill with stuffing.
- Top each with a tablespoon of cheese.
- Brush tomatoes with oil.
- Bake for 45 minutes or until cheese is golden brown and tomatoes look done, baste with oil occasionally or when needed.
- Note: as many people have noted these can be very dry depending on what type of breadcrumbs you use or how long you cook them. I would recommend adjusting the amounts according to what you have read or personal preferences.
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