STUFFED TOMATOES
Steps:
- Preheat oven to 400°F.
- Rinse tomatoes and cut the tops off.
- Using a spoon, scrape out the insides of the tomato. Chop the insides and the tops.
- Cook sausage, onion and garlic in a skillet until no pink remains. Drain fat.
- Add tomato tops, white wine, tomato paste, salt, and Italian seasoning. Cook an additional 5 minutes or until most of the liquid has evaporated. Stir in rice and cook until heated through.
- Reserve 2 tablespoons mozzarella cheese and 2 tablespoons parmesan cheese for topping. Stir remaning mozzarella and parmesan into the rice mixture.
- Place tomatoes in a baking dish and gently fill with rice mixture (extra filling can be placed in the pan next to the tomatoes if desired . Top with remaining cheese.
- Bake 20-25 minutes or until tomatoes are cooked and filling is heated through. Do not overcook.
Nutrition Facts : Calories 439 kcal, Carbohydrate 31 g, Protein 18 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 66 mg, Sodium 743 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
PASTINA STUFFED TOMATOES
This stuffed tomato is a little different than traditional stuffed tomato recipes. It's not full of the creaminess you expect, so the tomato itself shines and it's full of Italian flavors. We loved the texture the pasta adds and cheese hold's the filling together. Panko bread crumbs add a bit of crunch on top. Parsley adds a bit...
Provided by Christine Cuneo
Categories Vegetable Appetizers
Time 30m
Number Of Ingredients 11
Steps:
- 1. Cook pastina in boiling water for 5 minutes.
- 2. Drain.
- 3. 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 and place the pulp in a strainer. Separate as many of the seeds from the meat as possible and discard. Chop the remaining meat and working as much of the juice out as possible.
- 4. In a small mixing bowl, add all the ingredients except for the topping Panko crumbs; mix well.
- 5. Spoon the mixture into the tomato skins and top with the remaining crumbs.
- 6. Bake in a preheated oven at 400 degrees F. for 15 minutes or until tops brown. Be careful overcooking will cause the tomatoes to split. Allow to cool for a few minutes to set before serving.
PASTA STUFFED TOMATOES
Make and share this Pasta Stuffed Tomatoes recipe from Food.com.
Provided by HappyMommy1422
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place a pot filled with 3 to 4 quarts water on to boil.
- When water is boiling, add pasta and cook 10 minutes.
- Meanwhile, wash and stem tomatoes.
- Cut in half lengthwise.
- Take a small slice off the bottom of each tomato half so that it will sit up straight.
- With a serrated knife, cut around inside edges and remove pulp and seeds, leaving the shell intact.
- Chop pulp in food processor or by hand.
- Measure 1 cup of processed tomato and place in bowl or return to bowl of food processor if using one.
- Add onion, lemon juice and olive oil.
- Mix well.
- Add salt and pepper to taste.
- Drain pasta and mix with sauce.
- Add mint and parmesan.
- Taste and adjust seasonings if necessary.
- Spoon stuffing into 4 tomato halves and place on serving platter.
Nutrition Facts : Calories 187.7, Fat 9.6, SaturatedFat 2.4, Cholesterol 6.6, Sodium 128.9, Carbohydrate 20.3, Fiber 3.7, Sugar 4.2, Protein 6.9
CHEESY PASTA STUFFED TOMATOES
My newest "thing" is to see how many ways I can stuff a tomato. This is #2.
Provided by Lynn Socko @lynnsocko
Categories Pasta Sides
Number Of Ingredients 12
Steps:
- Cut tops off of tomatoes, hollow out insides, place upside down on bakers (over baking sheet) and bake 400° for 10 min. Set aside till ready to use.
- Dice bacon,onion and mushroom. Cook bacon till almost done, add onions and mushrooms, cook till tender. Set aside.
- Cook pasta per package directions.
- Meanwhile heat butter in med. saucepan. Add flour and stir in, cook on low heat for a few minutes to remove the floury flavor. Add milk and stir constantly till all lumps are removed. Cook on low till sauce thickens. Add cheese to melt. Taste to add salt and pepper.
- When pasta is done, drain and place back into pan. Pour cheese sauce over and mix well, add bacon mixture and mix in. Place pasta into tomatoes and garnish with a little extra cheese and pop in micro to melt.
- Here are some other stuffed tomato ideas: https://www.justapinch.com/recipes/side/vegetable/stuffed-tomato-delight.html https://www.justapinch.com/recipes/main-course/beef/steak-and-veggie-stuffed-tomatoes.html https://www.justapinch.com/recipes/main-course/turkey/meatball-stuffed-tomato.html
STUFFED BAKED TOMATOES
I make this baked stuffed tomatoes dish often-my family really likes it. Besides being flavorful, the tomatoes make a colorful, zesty addition to any dinner. -Edna Jackson, Kokomo, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 146 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 434mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.
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