STUFFED SUMMER TOMATOES
A perfect summer side dish or light meal
Provided by Cheryl Bennett
Time 45m
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F.
- With a serrated knife, slice the top of the tomato off and discard. Do not cut too much off, just the very top! Using a spoon, scoop out the tomato and reserve pulp if using. Season the inside of tomatoes with salt and pepper
- Combine all ingredients for filling. Whether you choose the crab filling, or the orzo filling, the process is the same. Stuff all 8 tomatoes, drizzle tops with olive oil if desired and bake for 20 - 25 minutes.
STUFFED TOMATOES
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Cut the tops off of each tomato and scoop out the inside flesh into a bowl. Set aside the tomato shells. Roughly chop the inside tomato flesh or break it up with your hands, yielding 1 cup. Drizzle with olive oil and season with salt and pepper.
- Place a large saute pan over the direct heat side of the grill and add a drizzle of olive oil. Season the ground beef with salt and pepper. When the oil is hot, add the ground beef and cook until it begins to brown, breaking it up into smaller pieces as it cooks, 3 to 4 minutes. Add the garlic, onions, lemon zest, another drizzle of olive oil and a pinch of salt. Give it a stir and cook until fragrant and the onions are translucent, 2 to 3 minutes. Then stir in the reserved tomato insides. Cook for about 1 minute, scraping the bottom of the pan for any brown bits. Add the mint and parsley. Give it one more stir and remove from the heat. Add the rice, pine nuts and goat cheese.
- Fill each reserved tomato shell to the top with the beef mixture and place into a cast-iron skillet. Sprinkle with the panko and drizzle with olive oil. Place on the indirect heat side of the grill and close the lid. Bake until golden brown on top, 20 to 25 minutes. Serve with olive oil drizzled over the top.
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 SUMMER TOMATOES
A packet of rice can be the perfect meal solution at the end of a busy day
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper, Vegetable
Time 35m
Number Of Ingredients 5
Steps:
- Heat oven to 190C/fan 170C/gas 5. Mix the rice with 2 tbsp of the pesto. Cut the tops off the tomatoes and scoop out the insides. Fill the empty shells with the rice mixture, pressing it down lightly, then replace the lids.
- Cut the courgettes into rounds and toss with the remaining pesto and the oil. Spread over a roasting tin and nestle the tomatoes among them. Bake for 20-25 mins until the tomatoes and courgettes are tender.
Nutrition Facts : Calories 375 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.62 milligram of sodium
STUFFED SUMMER TOMATOES
This recipe is from a Spanish salad cookbook. The recipes use familiar ingredients in an unfamiliar way. The recipe calls for "wet cheese". I translated this to be cottage cheese, but you can use ricotta or farmers' cheese. Times do not include rice cooking time (hopefully you have leftover?)
Provided by threeovens
Categories Rice
Time 10m
Yield 8 tomato cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook rice according to package directions and cool.
- Cut tops off tomatoes, core and remove seeds.
- Combine onion, cooked rice, cottage cheese, cream or milk, mayonnaise and salt. Stuff mixture into prepared tomato shells and serve.
Nutrition Facts : Calories 435.4, Fat 25.2, SaturatedFat 6.2, Cholesterol 32.8, Sodium 676.8, Carbohydrate 42.6, Fiber 2.6, Sugar 8.8, Protein 11.6
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.
STUFFED SUMMER TOMATO CUPS
This is an easy, wonderful summertime use of tomatoes for a light lunch or dinner. I love these. Recipe serves 4 but I can easily east half by myself.
Provided by marypage
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut tops off tomatoes and scoop out pulp. Chop tops and pulp and drain excess liquid.
- Sprinkle inside of tomatoes with salt. Turn upside down to let drain for about 10 minutes.
- Sprinkle inside of drained tomatoes with crushed basil. Or add fresh chopped basil to cooked meat mixture later.
- Brown beef and onion in skillet; drain excess fat if necessary. Stir in pulp, stuffing cubes, 1/2 teaspoon salt, 1/4 teaspoon pepper and worchestershire sauce, add fresh chopped basil hereif using in lieu of dried. Mix together thoroughly and stuff the tomatoes.
- Sprinkle tomatoes with parmesan cheese and place in a shallow baking dish. Fill dish with approximately 1/2 inch of water. Bake at 375°F for 25 to 30 minutes.
Nutrition Facts : Calories 145, Fat 6.5, SaturatedFat 2.7, Cholesterol 38.3, Sodium 370, Carbohydrate 8.5, Fiber 2.4, Sugar 5.3, Protein 13.7
More about "stuffed summer tomato cups recipes"
MAKE STUFFED TOMATO CUPS WITH YOUR EXTRA TOMATOES
From pinterest.com
MINI BLT TOMATO CUPS - THE ENDLESS MEAL®
From theendlessmeal.com
STUFFED TOMATOES | RECIPE | TOMATO RECIPES, SUMMER VEGETABLE …
From pinterest.com
STUFFED TOMATOES RECIPE - OPRAH.COM
From oprah.com
GRILLED STUFFED TOMATOES (CHEESY PESTO) | KITCHN
From thekitchn.com
58 RECIPES | STUFFED TOMATOES IDEAS | RECIPES, TOMATO RECIPES, …
From pinterest.ca
BAKED STUFFED TOMATOES - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
5 BEST STUFFED TOMATOES - FOOD & WINE
From foodandwine.com
STUFFED TOMATOES RECIPE | EPICURIOUS
From epicurious.com
16 END-OF-SUMMER TOMATO RECIPES - COOKIE AND KATE
From cookieandkate.com
STUFFED ROASTED TOMATOES OR PEPPERS RECIPE | EPICURIOUS
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love