Vegetarian Stuffed Tomatoes Food

VEGGIE-STUFFED TOMATOES

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.

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.

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.

VEGETARIAN BAKED STUFFED TOMATOES

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.

STUFFED TOMATOES (VEGETARIAN)

Steps:

• Set oven to 350 degrees F.
• Grease a shallow baking dish.
• Cut off stem ends of tomatoes and reserve.
• Scoop out pulp, leaving flesh on walls and bottom; reserve pulp.
• For stuffing: Combine onion, avocado, garlic cheese, salt and pepper.
• Arrange tomato shells side by side in a casserole dish.
• Fill with stuffing.
• Replace stem ends.
• Puree reserved pulp.
• Stir in olive oil, lemon juice, oregano and water: pour over tomatoes.
• Bake for 50 minutes or until done.
• Serve tomatoes with their sauce.