Raisin Stuffed Tomatoes Recipes

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.

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.

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.

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.

Steps:

• Use the same filling as Bell Peppers Stuffed with Rice, Raisins, and Pine Nuts (above) for 6 firm, large tomatoes (beefsteak tomatoes are best) or 12 medium ones. Cut a small circle around the stem end and cut out a cap from each tomato. Remove and discard the center and seeds with a pointed teaspoon. Fill with the rice stuffing given in Bell Peppers Stuffed with Rice, Raisins, and Pine Nuts above and replace the caps.
• Arrange the tomatoes in a shallow baking dish and bake in an oven preheated to 350°F for 20 to 30 minutes, until the tomatoes are soft. Watch them carefully, and remove them if they start to fall apart.
• Serve cold, accompanied by yogurt flavored, if you like, with the crushed garlic.

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.

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.

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.