Marmies Bakedgrilled Stuffed Greek Style Tomatoes Recipes

Steps:

• On a large serving platter, arrange sliced tomatoes.
• Sprinkle onion, cheese and sliced olives over tomatoes.
• In a small mixing bowl, whisk together Kalamata olive brine, lemon juice, red pepper flakes and olive oil until well mixed.
• Drizzle mixture over platter and garnish with fresh oregano leaves.

Steps:

• Halve tomatoes and scoop out insides leaving 1/2-inch thick shell.
• Chop pulp and set aside.
• Combine breadcrumbs, butter, basil, salt and pepper. Stir in cheese and tomato pulp.
• Fill tomato halves with cheesy breadcrumb.
• Spray cooking spray lightly on the bottom of aluminum pan.
• Place tomato halves in disposable pan and wrap top loosely with foil.
• If grilling, set over grill for at least 10 minutes.
• If oven baking, bake at 350° for 15 minutes and broil until cheese is browned and bubbly.
• Uncover and serve on pan with large sprigs of parsley or curly parsley.

Steps:

• Preheat the grill to medium heat.
• Cut the tomatoes and core them, removing all the seeds and juice.
• In a medium bowl add the onions, basil, and goat cheese. Mix and season with salt and freshly ground black pepper. Add cooked orzo and combine. Stuff the tomatoes with the mixture. Drizzle olive oil over the tomatoes. Top the tomatoes with the Parmesan.
• Place the tomatoes directly on the grill with the cover closed and cook for 10 minutes. The juices will begin to run. Remove from grill and place on platter.

Steps:

• Cut off tops of tomatoes, leaving 1 corner still attached to create a lid. Scoop insides of tomatoes and transfer 'meat' to a large bowl; squeeze juices out of tomatoes. Cut off tops of green peppers and reserve for later use; scoop out seeds and membranes. Arrange tomatoes and bell peppers in a 11x17-inch baking dish.
• Preheat oven to 375 degrees F (190 degrees C).
• Heat butter in a large skillet over medium heat; cook and stir onion and garlic in the melted butter until softened, 5 to 10 minutes. Add ground chuck, soy sauce, seasoned salt, and black pepper to onion mixture; cook until ground chuck is browned and crumbly, 5 to 10 minutes.
• Mix squeezed tomato meat and water into browned chuck; bring to a simmer, about 15 minutes. Add rice and bring to a boil; remove skillet from heat. Spoon beef-rice mixture into tomatoes; place tops onto filled tomatoes and arrange them into the baking dish with lid sides down.
• Stuff bell peppers with beef-rice mixture and top with reserved lids; lay bell peppers sideways in the baking dish. Pour olive oil over stuffed tomatoes and bell peppers; season with salt and pepper.
• Bake in the preheated oven for 30 minutes. Turn bell peppers and continue baking until bell peppers and tomatoes are softened, about 30 more minutes.

Steps:

• Mix onion, feta, olives, fresh ground pepper to taste, 1 - 2 Tablespoons EVOO (and garlic if desired here as opposed to on top of tomato) together and let sit until ready to stuff tomato.
• Cut tomato in half width ways and gently remove seeds with a grapefruit spoon.
• Thinly slice a flat edge from the top and the bottom of the tomato, (to stabilize it on the pan) and sprinkle inside tomato with a pinch of kosher salt. (Tip: should you cut too much off the bottom of the tomato and you are concerned the filling will seep out -- take the sliced off part and place inside the bottom of the seeded tomato).
• Fill each of the 12 tomato halves with the onion and cheese mixture from step 1.
• Drizzle a bit of EVOO on top.
• Add a cucumber slice to top of each stuffed tomato.
• Add a sliver of garlic to top of cucumber (if you have chosen not to put it directly into the cheese mix).
• Add a bit of basil on top of garlic (or cucumber as needed).
• Sprinkle a bit of EVOO on top again.
• Sprinkle with fresh parmesan and ground pepper if desired.
• Set tomatoes on a foil pan and cover with tin foil.
• Indirectly grill on the BBQ on high for 20 - 25 min until semi soft or bake in oven at 350°F for 20 minutes or until tender but not too soft.
• NOTE - indirect heat on the BBQ is when you light only one side of the BBQ and place item to be cooked on the other.
• Serves 6 - side vegetables or 12 - Appys.