TOMATOES WITH HERB STUFFING
This recipe uses hollowed-out whole tomatoes as cups for savory bread stuffing.-Faye Wortman, Evansville, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute celery and onion in butter until tender. Remove from the heat. Stir in the bread cubes, parsley, sage, thyme, salt and pepper. Add broth; toss to coat., Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. Spoon about 1/3 cup stuffing into each tomato. Place in a greased 11x7-in. baking dish. Place remaining stuffing around tomatoes. Bake, uncovered, at 350° for 25-30 minutes or until tomatoes are tender.
Nutrition Facts : Calories 219 calories, Fat 13g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 503mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 4g fiber), Protein 5g protein.
SUN-DRIED TOMATO STUFFING
Provided by Food Network Kitchen
Number Of Ingredients 1
Steps:
- Sausage Stuffing:Brown 1 pound crumbled sausage in 6 tablespoons butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, 30 more minutes.
HERB STUFFED TOMATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.
HOMEMADE BREAD STUFFING
This is a recipe that I have used for years, but with my own little tweaks added to it. Loved by all every time we make it. We usually double this recipe.
Provided by Mary Guilds
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 1h25m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium-high heat until; saute onion and celery in hot butter until onion is soft, 5 to 10 minutes.
- Put bread cubes in a large bowl. Season bread with salt, sage, thyme, poultry seasoning, and black pepper. Add onion mixture to bread cubes; stir. Pour bread mixture into a large casserole dish and cover the dish with aluminum foil.
- Bake in the preheated oven until golden and hot, about 1 hour.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 11.2 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 7.4 g, Sodium 515.9 mg, Sugar 1.4 g
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
SIMPLE FRESH TOMATO AND BREAD STUFFING
This is a delicious stuffing for Thanksgiving!
Provided by Catherine Cappiello Pappas
Categories Other Side Dishes
Time 35m
Number Of Ingredients 13
Steps:
- 1. Heat a large cast iron frying pan with 2 tablespoons of olive oil and 2 tablespoons of butter. Add the celery, garlic, tomato and onion and sauté until the onion is slightly transparent and the garlic is fragrant. Add the bread and another drizzle of olive oil over the bread and toss with the sautéed onions, tomato and garlic. Sauté until the bread is slightly golden on low heat. Add the broth a little at a time, while sautéing. Add the seasonings. When the bread has absorbed the broth, add the cheese and toss. Flatten the top with a spatula and grate more cheese over the top with a tiny drizzle of olive oil. Preheat Oven 325: Bake the stuffing for 20-25 minutes.
STUFFED TOMATOES
Steps:
- Preheat oven to 400 degrees F.
- Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.
TOMATO BREAD STUFFING
At the Claudia Sanders Dinner House, this old-fashioned side dish is favorite with customers.-Cherry and Tom Settle, Shelbyville, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in butter until tender; stir in flour until blended. Add the tomatoes, sugar, oil, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in toast cubes.
Nutrition Facts :
SIMPLE FRESH TOMATO AND BREAD STUFFING RECIPE - (4.3/5)
Provided by ladygourmet
Number Of Ingredients 13
Steps:
- Heat a large cast iron frying pan with 2 tablespoons of olive oil and 2 tablespoons of butter. Add the celery, garlic, tomato and onion and sauté until the onion is slightly transparent and the garlic is fragrant. Add the bread and another drizzle of olive oil over the bread and toss with the sautéed onions, tomato and garlic. Sauté until the bread is slightly golden on low heat. Add the broth a little at a time, while sautéing. Add the seasonings. When the bread has absorbed the broth, add the cheese and toss. Flatten the top with a spatula and grate more cheese over the top with a tiny drizzle of olive oil. Preheat Oven 325: Bake the stuffing for 20-25 minutes.
TOMATES FARCIES (STUFFED TOMATOES)
A simple mixture of bread crumbs and herbs is all you need to make these Provençal baked stuffed tomatoes. Serve them with nearly any summer meal, even for breakfast alongside fried eggs.
Provided by David Tanis
Categories breakfast, brunch, vegetables, appetizer, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. With a paring knife, core tomatoes. Use a teaspoon to scoop out the center of each tomato. Season tomatoes with salt and pepper and place in a baking dish.
- Mix together bread crumbs, garlic, parsley, basil, thyme, cheese and red pepper, if using. Put 2 to 3 tablespoons of bread-crumb mixture in the hollow of each tomato.
- Bake 30 minutes, until bread-crumb mixture is nicely browned and tomatoes are soft. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 332 milligrams, Sugar 4 grams
STUFFED TOMATOES
A big platter of these tomatoes goes well with grilled meat or fish, or makes a lovely starter
Provided by Mary Cadogan
Categories Buffet, Lunch, Side dish, Starter, Supper
Time 30m
Number Of Ingredients 7
Steps:
- A big platter of these tomatoes goes well with grilled meat or fish, or serve them as a starter with cured meats and crusty bread.
- Heat oven to 200C/fan 180C/gas 6. Toast the bread, then remove the crusts and break it up into the food processor to make crumbs. Add the thyme, chives or parsley, oil and garlic, then pulse briefly to mix.
- Halve the tomatoes and put in one layer in a shallow ovenproof dish. Spread each cut side with a little mustard, then sprinkle a little of the crumb mix on the top. Bake for 15-20 mins until the topping is crunchy and lightly browned.
Nutrition Facts : Calories 76 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.35 milligram of sodium
TOMATO BREAD
I enjoy making homemade bread with this recipe. When I make toasted cheese sandwiches with this bread, it's just like eating pizza.
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine 3 cups flour, sugar, yeast, salt, oregano, garlic powder, basil and rosemary. In a large saucepan, heat the tomato juice, tomato sauce and oil to 120°-130°, stirring occasionally. Add the dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 35-40 minutes or until lightly browned. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
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.
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