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 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 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.
ROASTED TOMATOES STUFFED WITH SUMMER VEGETABLES
Fresh tomatoes are only ever good in summer. There is nothing as wonderful as the full, rich, almost wine-like flavor of a vine-ripened tomato-just as there is nothing as disappointing as the dull, insipid flavor of a cold-storage tomato shipped from halfway around the world. I don't eat those out-of-season tomatoes and strongly suggest that you don't, either. So when it's tomato season, I heartily endorse eating the glorious ripe ones as often as possible. One of my favorite ways to eat tomatoes is packed with fresh summer vegetables like sweet corn and squash. You could use other cooked and cooled vegetables, as well, such as lady peas, black-eyed peas, butterbeans-even okra or eggplant. Tortilla chips take the place of bread crumbs and add another layer of corn flavor, and are gluten-free, as well.
Provided by Virginia Willis
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees F.
- To form the tomato shells, with a serrated knife, slice off the tops of the tomatoes and remove their cores. Using your index finger, remove and discard the seeds. Then, using a melon baller or a spoon, scoop out the pulp, transferring the juices and pulp to a small bowl. Using your hands, squish the pulp and seeds until smooth but slightly chunky. Set aside and wash your hands.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the corn and zucchini; season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes. Add the tomato mixture and cook, stirring occasionally, until it has been absorbed into the vegetable mixture and the skillet is dry, 3 minutes. Set aside to cool slightly. Place the goat cheese in a bowl. Add the vegetable mixture and chopped herbs. Stir until smooth and well-combined. Taste and adjust for seasoning with salt and pepper.
- Arrange the tomato shells, cut-side up, in a small casserole dish. Spoon some filling (about 1/3 cup, depending on the size of the tomato) into each tomato. Sprinkle the chips over the filling.
- Bake until the filling is heated through, the tomato shells are tender, and the topping is golden brown, 20 to 25 minutes. Serve immediately.
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
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