Tomato Cups Recipes

Steps:

• In 10-inch nonstick skillet over medium heat, cook bacon 5 to 7 minutes until crisp; drain on paper towels.
• With serrated knife, cut each tomato in half crosswise. Using teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell. If necessary, cut small slice from bottom so tomato half stands upright.
• In medium bowl, combine lettuce and ranch dressing. Using small tongs or fingers, fill tomato shells evenly with lettuce mixture. Sprinkle with bacon and croutons. Serve immediately or refrigerate for up to 1 hour before serving.

Steps:

• Cut each tomato in half crosswise. Using teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell. If necessary, cut small slice from bottom so tomato half stands upright.
• In medium bowl, mix remaining tomato cup ingredients. In small bowl, mix topping ingredients. Spoon about 1 tablespoon avocado mixture into each tomato shell. Top each with about 1 teaspoon topping.

Steps:

• Preheat the oven to 350 degrees.
• Lightly grease the cups of a 12-cup muffin tin.
• Separate each biscuit into two layers.
• Place and press a biscuit layer evenly into each cup.
• Combine the mayonnaise, cheese, tomatoes and green chilies, onion, bacon, salt and pepper and mix well.
• Spoon the filling on top of the biscuit layers.
• Bake for 20-25 minutes, or until golden.
• Enjoy.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
• In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl; add chopped tomato, onion, Swiss cheese, mayonnaise, and basil.
• Separate biscuits into halves horizontally. Place each half into prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
• Bake in preheated oven until golden brown, 10 to 12 minutes.

Steps:

• Using a paring knife, remove and discard a thin slice from the tops and a very thin slice from the bottoms of the cherry tomatoes. With a small melon baller, scoop out and discard the seeds and pulp. Sprinkle the insides with salt and pepper and invert on a paper-towel-lined plate. Set aside.
• In a blender, add the plum tomatoes and puree until smooth. Transfer to a medium saucepan and bring to a boil. Boil until reduced by 1/3 and very thick, about 5 minutes. Transfer to a plastic-wrap-lined baking sheet and store in the refrigerator until cold.
• Push the puree through a fine-mesh sieve to extract as much liquid as possible; discard the solids. Transfer to a food processor and add the cream cheese. Pulse until smooth. Season with salt.
• On a work surface, stand the cherry tomatoes on their bottoms. Using a teaspoon, fill each with the cream cheese mixture, mounding it slightly on top. With a damp paper towel, remove any smudges. Gently press 1 chive segment onto each mound. Transfer to a platter and chill until ready to serve.

Steps:

• In a small bowl, combine the first eight ingredients; chill. , Line two serving plates with lettuce. Cut tomatoes, but not all the way through, into six wedges; place on lettuce and separate wedges slightly. , Gently stir chow mein noodles into tuna salad; spoon into the center of each tomato.

Steps:

• 1. Preheat oven to 425°F.
• 2. Slice off and set aside the top third of each tomato. Scoop out the seeds.
• 3. Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper.
• 4. Break an egg into each tomato.
• 5. Bake, with the sliced tops, for 10 minutes.
• 6. Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more.
• 7. Let cool for 5 minutes. Serve with the tops and toast strips (also called "soldiers"-as your child might be delighted to know) for dipping.

Steps:

• Combine bacon, tomato, onion,Swiss Cheese, mayonnaise and basil in a bowl and mix well.
• Separate each dough round into 3 layers.
• Press one layer into each greased miniature muffin cup.
• (I line mine with rounds of pastry).
• Spoon the filling into each cup.
• Bake at 375*F for 10 to 12 minutes or until edges are brown.