Cheddar Stuffed Tomatoes Recipes

CHEDDAR STUFFED TOMATOES

Steps:

• Place rack in upper part of oven and preheat oven to 400ºF. Lightly butter a shallow baking dish large enough to hold 8 tomato halves.
• Pull off stems and cut tomatoes in half crosswise. With a teaspoon, scoop out and discard the seeds. Lightly salt interiors of tomatoes and set upside-down on paper towels to drain.
• Meanwhile, melt the butter in a skillet over medium heat. Add onion and garlic and stir until onion is translucent, about 5 minutes.
• Turn up the heat to medium-high, add bread crumbs and continue stirring until crumbs are golden, about 5 minutes longer.
• Transfer the crumb mixture to a bowl and stir in cheese, parsley, salt and pepper. Spoon mixture into tomato halves and set in prepared dish.
• Bake for about 15 minutes, or until tomatoes are tender and filling is lightly browned on top. Serve and enjoy!

BACON CHEDDAR-STUFFED CHERRY TOMATOES

Steps:

• Gently squeeze tomato halves to remove juice and seeds. Pipe cheese spread on top of each tomato half. Sprinkle each with chives. Arrange on serving platter.

STUFFED TOMATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
• Bake in preheated oven for 15 minutes.

STUFFED CHERRY TOMATOES

Steps:

• Make an "X" in the top of each tomato, cutting two-thirds of the way to the bottom. Scoop out pulp with the tip of a knife. Drain tomatoes, upside down, on a paper towel. Combine filling ingredients in small bowl. Stuff tomatoes with filling. Keep refrigerated until serving. If desired, garnish with chives for flower stems.

STUFFED BAKED TOMATOES

Steps:

• Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.