VERONICA'S STUFFED TOMATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 11
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
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
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.
TOMATOES STUFFED WITH SHRIMP
This is one of my favorite spring and summer recipes. I love tomatoes and I love shrimp. I've made these on a baking sheet and put the baking sheet on the grill outside for a few minutes until they were done. They get a bit a smoky flavor that's very good.
Provided by Robyn Bruce
Categories Seafood Appetizers
Time 25m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Slice the top end off the tomatoes. Scoop out the insides of the tomatoes (but don't make the walls of the tomato too thin), sprinkle with a little salt and turn upside down to drain.
- 3. In skillet, heat butter, add onion and sauté until tender. Add the shrimp, crumbs, parsley and salt and pepper to taste. The shrimp should only take a minute or two to saute.
- 4. Stuff the tomatoes with the mixture and top with Parmesan cheese.
- 5. Bake 15-20 minutes and serve before your meal as a first course or with your meal as a side dish.
SHRIMP STUFFED TOMATOES
This is from the Everyday Gourmet by Willie Fitzpatrick - love her recipes. Makes a substantial opener to a nice dinner. If you can't find cilantro you can substitute fresh basil.
Provided by waynejohn1234
Categories Lactose Free
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine oil, lime juice, cilantro and pepper and mix well.
- Add green pepper and green onion and mix.
- Add shrimp and stir gently. Set aside.
- Cut tomatoes across 3 times (crossing in the middle as if into 6 wedges).
- but do not cut all the way thru the bottom.
- Each tomato should still be in 1 piece, with the wedges slightly separated, but still joined at the bottom.
- Place shrimp between each wedge in each tomato.
- Spoon some of the dressing over the top of each tomato and down the center so it runs into the tomato.
- (These can be made ahead; covered and refrigerated until about 1 hours before serving). Spoon dressing back over stuffed tomatoes.
- To serve: place each tomato on a few leaves of butter lettuce on a small plate - lovely.
Nutrition Facts : Calories 147.1, Fat 9.7, SaturatedFat 1.4, Cholesterol 53.6, Sodium 72.5, Carbohydrate 9.3, Fiber 2.9, Sugar 5.4, Protein 7.6
SHRIMP STUFFED TOMATOES
Make and share this Shrimp Stuffed Tomatoes recipe from Food.com.
Provided by jbickfordc
Categories Swedish
Time 30m
Yield 8 stuffed tomatoes, 8 serving(s)
Number Of Ingredients 9
Steps:
- Begin by cutting 1/8 of an inch off the top of the tomatoes.
- Use a spoon to scoop out the core and seeds of the tomatoes.
- Place the tomatoes upside down on a doubled paper towel to drain residual liquid.
- Rinse the shrimp, pat dry, and refrigerate.
- Mix Mayo, Dijon mustard, dill, chives and lemon juice in a mixing bowl. Add salt and pepper to taste. Mix in shrimp.
- Place tomatoes in a muffin tin and "stuff" with shrimp mixture.
- Garnish with slices of avocado.
- Chill for 20 minutes.
Nutrition Facts : Calories 222.3, Fat 13.3, SaturatedFat 2, Cholesterol 114.3, Sodium 285.5, Carbohydrate 13.9, Fiber 5.1, Sugar 4.7, Protein 14.5
SEAFOOD STUFFED TOMATOES
Make and share this Seafood Stuffed Tomatoes recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Combine the first 9 ingredients in a bowl; set aside.
- In a small bowl, combine mayonnaise, lemon juice, salt, dill and pepper; mix well.
- Pour over rice mixture; toss gently.
- Cover and chill for at least 1 hour.
- Just before serving, cut a thin slice from the top of each tomato.
- Scoop out pulp and discard, leaving a 1/2 inch thick shell.
- Fill each tomato with about 1/2 cup of salad.
- Serve immediately.
Nutrition Facts : Calories 235.3, Fat 4.5, SaturatedFat 1.2, Cholesterol 148.1, Sodium 1160, Carbohydrate 30.9, Fiber 3.3, Sugar 6, Protein 18
SHRIMP STUFFED BAKED TOMATOES
My Mom got this recipe from a friend of hers, I have made it quite a few times and they are great! The best ones I have ever tried.
Provided by Catygurl
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Make a small slice across the stem end of each tomato; core and seed tomatoes. Sprinkle salt inside tomatoes and place them upside down on several layers of paper towels. Let stand about 30 minutes to remove excess moisture. Press dry papers into tomatoes to remove any remaining moisture.
- Preheat oven to 375°F Meanwhile in a 12-inch skillet over medium heat, saute broccoli, onion and garlic in 1 tbsp of the olive oil untill onion is tender; stir often. Add shrimp, orzo and nuts, 2 tbsp of the cheese and the basil; blend well.
- Spoon mixture into tomatoes. Arrange in a shallow baking dish. Sprinkle with remaining oil and cheese. Bake 20 minute or untill tops are golden.
Nutrition Facts : Calories 158, Fat 10.2, SaturatedFat 1.8, Cholesterol 40.5, Sodium 508.7, Carbohydrate 10.5, Fiber 3, Sugar 5.8, Protein 8.4
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