Beefy Tomatoes Recipes

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BEEFY TOMATOES



Beefy Tomatoes image

Since my husband loves to garden, I often fix this entree at the end of summer using tomatoes right out of our backyard. It's also a nice treat in the middle of winter. -Liz Gallagher, Gilbertsville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 9

6 medium tomatoes
1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup cooked rice
1/2 cup shredded reduced-fat cheddar cheese
1 large egg, lightly beaten

Steps:

  • Cut a thin slice off the top of each tomato and discard; remove core. Carefully scoop out pulp, leaving a 1/2-in. shell. Reserve 1 cup pulp (discard remaining pulp or save for another use). Invert tomatoes onto paper towels to drain. , In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the basil, salt, pepper and reserved tomato pulp; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the liquid has evaporated. Stir in the rice, cheese and egg; heat through. Spoon into tomato shells. , Place in a shallow 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 208 calories, Fat 9g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 516mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

BEEF WITH TOMATOES RECIPE



Beef With Tomatoes Recipe image

This Chinese inspired dish is great for family dinner or for a party. Beef coupled with tomatoes yields a juicy and delicious, hearty meal.

Provided by Rhonda Parkinson

Categories     Entree     Dinner

Time 37m

Yield 4

Number Of Ingredients 18

1 pound beef (such as sirloin or round)
Marinade:
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 teaspoon granulated sugar
2 teaspoons vegetable oil
1 1/4 teaspoons cornstarch
Other:
4 large or 6 medium tomatoes
2 ribs celery
2 spring onions (green onions, scallions)
2 slices ginger
1 garlic clove (peeled and chopped)
2 1/2 tablespoons oil for stir-frying
2 teaspoons sugar
1/4 teaspoon salt
1 tablespoon cornstarch mixed with 2 tablespoons water (optional)
Salt and pepper (to taste)

Steps:

  • Gather the ingredients.
  • Cut the beef across the grain into thin slices that are approximately 1 1/2 inches long.
  • Add the marinade ingredients to a bowl, stir to combine.
  • Add the beef, cover and marinate in the refrigerator for 15 minutes.
  • Heat a large pot of water to boiling. Scald the tomatoes, plunging them briefly into the boiling water, for about 1 minute.
  • Remove the tomato skin and cut each tomato into 4 to 6 equal-sized pieces. If preferred, you can leave out this step, cooking the tomatoes with the skins on.
  • Cut the celery and spring onions along the diagonal into sections about the same length as the beef.
  • Heat a wok over medium-high to high heat. Add 2 tablespoons of oil to the heated wok. When the oil is hot, add the garlic. Cook briefly until aromatic, then add the beef. Let brown briefly, then stir-fry until it changes color and is 80 percent cooked through. Remove from the wok. Clean out the wok if necessary.
  • Heat the wok and 1/2 tablespoon oil. Add the ginger. Stir-fry for a few seconds, then add the celery. Add the tomato. Sprinkle 2 teaspoons sugar and 1/4 teaspoon of salt over top. Cover and bring to a boil.
  • Give the cornstarch/water mixture a quick re-stir. Uncover the wok and push the tomatoes up to the side. Add the cornstarch and water mixture in the middle, stirring quickly to thicken.
  • Add the meat back into the pan. Mix everything together. Taste and adjust the seasonings if desired. Serve hot over rice.

Nutrition Facts : Calories 455 kcal, Carbohydrate 18 g, Cholesterol 104 mg, Fiber 3 g, Protein 33 g, SaturatedFat 7 g, Sodium 819 mg, Sugar 9 g, Fat 28 g, ServingSize 3-4 portions (3-4 servings), UnsaturatedFat 0 g

BEEFY TOMATO RIGATONI



Beefy Tomato Rigatoni image

Sharing recipes with friends is a favorite pastime of mine, and I get many requests for this mouthwatering main dish.-Trudy Williams, Shannonville, Ontario

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6-8 servings.

Number Of Ingredients 10

1 large onion, chopped
1 tablespoon olive oil
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 can (8 ounces) tomato sauce
3 cups shredded fully cooked beef rump roast
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
4-1/2 cups rigatoni or other large tube pasta, cooked and drained
2 cups shredded mozzarella cheese
1 cup shredded provolone cheese

Steps:

  • Preheat oven to 400°. In a large saucepan, saute onion in oil until tender. Stir in tomatoes and tomato sauce. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in beef, salt and pepper flakes. Cover and simmer 5 minutes. Add pasta; toss to coat., Transfer to a greased 13x9-in. baking dish. Sprinkle with cheeses. Bake, uncovered, 20-25 minutes or until cheese is melted.

Nutrition Facts :

QUICK TOMATO MAC 'N' BEEF



Quick Tomato Mac 'n' Beef image

This one-skillet supper from the Taste of Home Cooking School Recipe Collection satisfies big appetites with its hearty mix of ingredients. (See page 66 for more about the cooking school.) For variety, add a cup of frozen vegetables or drained canned vegetables during the last 5-7 minutes of cooking.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 pound ground beef
1 cup chopped onion
Salt and pepper to taste
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
1 cup water
1 cup uncooked elbow macaroni
1 cup shredded cheddar cheese
Sliced green onions and sour cream, optional

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Season with salt and pepper. Add tomatoes and water; bring to a boil. Stir in macaroni. , Cover and simmer for 10 minutes or until macaroni is tender. Stir in cheese. Garnish with onions and sour cream if desired.

Nutrition Facts :

CHINESE BEEF AND TOMATOES



Chinese Beef And Tomatoes image

Make and share this Chinese Beef And Tomatoes recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 medium tomatoes
2 tablespoons oil
2 lbs flank steaks
1 medium green pepper, sliced
3 tablespoons soy sauce
1 medium onion, sliced
2 tablespoons dry sherry
1 beef bouillon cube
1 teaspoon garlic
3/4 cup boiling water
1/2 teaspoon ground ginger
2 tablespoons cornstarch
1/8 teaspoon ground black pepper
2 tablespoons cold water

Steps:

  • Thinly slice beef on the diagonal (for easy slicing,place meat in the freezer until slightly frozen);place in a snug-fitting bowl.
  • Combine soy sauce,sherry,garlic,and black pepper;pour over meat,tossing to coat completely.
  • Cover and refrigerate 8 to 10 hours.
  • In a large skillet or wok,heat oil.
  • Add green pepper and onion saute for 2 minutes.
  • Dissolve bouillon cube in boiling water.
  • Add beef and marinate.
  • Bring to boiling point.
  • Reduce heat and simmer,covered for 8 minutes.
  • Blend cornstarch with cold water.
  • Stir into mixture in skillet.
  • Cook and stir until thickened.
  • Cut tomatoes into wedges; add to skillet;stir gently.
  • Cover and simmer, just until tomatoes are hot,about 3 minutes.
  • Serve hot over rice with scallions,if desired.

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