STUFFED TOMATOES
Spicy, tasty warm treat!
Provided by Stephanie Burr
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 36.7 g, Cholesterol 78.2 mg, Fat 32.8 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 14.8 g, Sodium 1864.8 mg, Sugar 9.8 g
BAKED TOMATOES STUFFED WITH BULGUR, FETA AND RAISINS
Provided by Molly O'Neill
Categories weekday, side dish
Time 1h30m
Yield Four main-dish servings or eight side-dish servings
Number Of Ingredients 12
Steps:
- Place the bulgur in a large bowl and pour the boiling water over it. Let stand for 1 hour. Drain well. Meanwhile, slice the top 1/4 inch off of the tomatoes. Scoop out the center of the tomatoes, being careful not to tear the shells; reserve the insides for another use. Place the tomatoes, tops and bottoms, on a layer of paper towels, cut side down. Let stand for 30 minutes. Pat the inside of the tomatoes dry.
- Preheat the oven to 350 degrees. Add the onion, feta, raisins, parsley and mint to the bulgur and stir to combine. Mix in the olive oil, salt and pepper. Spray a baking sheet lightly with the olive oil. Spoon the filling into the tomato shells, top with the lids and place on the baking sheet.
- Bake just until the tomatoes are tender and the filling is hot, about 20 minutes; do not let the tomatoes get too soft. Divide among plates and serve immediately.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 8 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 670 milligrams, Sugar 15 grams
STUFFED TOMATOES (TODAY'S SPECIAL )
I heard this mentioned on an old Andy Griffith episode and decided to make up my own version of it. I hope some of you enjoy it.
Provided by Chef Roly-Poly
Categories Onions
Time 40m
Yield 2 stuffed tomatoes, 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut tops off of tomatoes and hollow out and discard seeds and pulp.
- Cut avocado in half lenthwise , remove seed,scoop out flesh and place in a medium bowl.
- Add lemon juice, raisins, onion, and bacon (if using) and mix well.
- Season with salt and pepper and stuff mixture into hollowed out tomatoes.
Nutrition Facts : Calories 321.5, Fat 25.2, SaturatedFat 5.6, Cholesterol 15.4, Sodium 203.4, Carbohydrate 22.8, Fiber 8.7, Sugar 10.4, Protein 6.1
STUFFED TOMATOES
Make and share this Stuffed Tomatoes recipe from Food.com.
Provided by Earthymom
Categories Long Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Slice the stem end off each tomato -- about 1/4 inch.
- Scoop out pulp creating a shell about 1/2 in thick -- a melon baller works well. Reserve the pulp.
- Turn the hollowed out tomatoes upside down on a paper towel to drain.
- Over medium-high heat, saute the chopped shallots and minced garlic in olive oil for about 3 minutes.
- Add the reserved tomato pulp, spinach and coriander to the onion-garlic mixture.
- Saute, stirring frequently, until spinach is wilted and bright green -- roughly 3 minutes.
- In a bowl, gently blend together the rice, spinach mixture, mayonnaise, lemon juice, and half of the cheese.
- Spoon the spinach filling into the tomato shells (if extra, its a fun snack!).
- Bake at 325°F for 15 minutes in a shallow baking dish (spray with cooking spray first).
- Sprinkle the remaining cheese over the tops and bake an additional 3 to 5 minutes until cheese melts.
- To serve, sprinkle toasted pine nuts on top.
Nutrition Facts : Calories 145.9, Fat 5.7, SaturatedFat 1.6, Cholesterol 7.5, Sodium 127.7, Carbohydrate 20.4, Fiber 2.3, Sugar 4, Protein 4.8
STUFFED TOMATOES
A Spanish tapa. It is essentially egg salad in a tomato. Tuna or chicken salad would also be delicious here. Really nice accompaniment to a green salad or any sandwich or just by itself for lunch.
Provided by threeovens
Categories Lunch/Snacks
Time 11m
Yield 8 tomatoes, 8 serving(s)
Number Of Ingredients 6
Steps:
- First core and skin the tomatoes; cut out the core with a knife, then score the other end with an "X". Drop each tomato in a pan of boiling water for about 10 seconds, then place in an ice water bath to stop cooking. The skin should now remove easily.
- Slice the tops off the tomatoes, reserve. Scoop out any seeds that remain. Season with a little salt and pepper. If any of the tomatoes won't stand up nice, just slice a bit off the bottom to make them stable.
- Chop the eggs and combine with the aioli or mayonnaise. Season with salt, pepper, and parsley. Stuff into the tomatoes, then cover with reserved tops.
- If prepared ahead, brush lightly with olive oil and cover with plastic wrap.
Nutrition Facts : Calories 55.3, Fat 2.8, SaturatedFat 0.9, Cholesterol 106, Sodium 35.8, Carbohydrate 3.9, Fiber 1.1, Sugar 2.7, Protein 4
QUINOA AND RAISIN SALAD STUFFED TOMATOES
These vegan beauties are wonderful and make a great low calorie lunch or even a side for dinner! Feel free to fill smaller tomatoes and use as an appetizer or side dish. Recipe from the California Raisin Marketing Board. NOTE: After making this dish. . .I suggest making up a little extra dressing and pouring atop the salad filled tomato just before serving to perk up the flavors. Also, use the full 3/4 cup of raisins, as they are truly the star of this dish. I also added some yellow bell pepper which was great. Lastly, feel free to use your own favorite vinaigrette in this recipe instead of the dressing (we like to use a Zesty Italian with a little honey stirred into it). Just some thoughts :)
Provided by januarybride
Categories Lunch/Snacks
Time 32m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, whisk all dressing ingredients together; cover and chill until ready to use.
- To prepare salad, bring water to boil in medium saucepan; stir in quinoa and simmer, covered, for 10 to 12 minutes.
- Remove from heat and let stand until all liquid has been absorbed. Fluff with a fork then stir in raisins; let cool.
- Transfer to a large bowl; add celery, onion, thyme and dressing. Toss to coat well.
- Cover and chill for at least 1 hour or salad may be prepared to this point and held for 24 hours in refrigerator.
- To serve, add walnuts to salad and stir well.
- Remove thick slice from tops of the tomatoes and scoop out seeds with a small spoon (or melon baller).
- Arrange on individual salad plates and fill with salad, spooning any extra onto plate around tomatoes.
Nutrition Facts : Calories 302.9, Fat 13.2, SaturatedFat 1.6, Sodium 213.9, Carbohydrate 42.9, Fiber 5.7, Sugar 17.1, Protein 7.3
RAISIN STUFFED TOMATOES
Sweet and pungent raisins and garlic garnish the perfect tomato for a dish to serve anytime! The juicy flavors will burst into your mouth with every bite.
Provided by Cookworm
Categories Peppers
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Soak raisins to plump in warm water 5 to 10 minutes. Drain.
- Cut garlic cloves in half. Chop red pepper.
- Drizzle olive oil over peppers, raisins, garlic and coconut and stir to cover. Add a dash of salt and roast in 375 degree oven for 30 minutes, till well roasted.
- Cut tomato tops off and scoop out centers.
- Stuff tomatoes with roasted raisin stuffing.
- Bake in 350 degree oven for 15 minutes.
- Grate ginger over each tomato just before serving.
Nutrition Facts : Calories 277.5, Fat 14.2, SaturatedFat 7.1, Sodium 54.6, Carbohydrate 39.9, Fiber 5.3, Sugar 26.8, Protein 3.6
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