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.
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.
JUICY TOMATOES WITH PARMESAN-OLIVE BREAD CRUMBS
This mouthwatering salad of ripe, juicy tomatoes is dressed with a quick, vinegary dressing and finished with cheesy, garlicky bread crumbs, which bring pizza flavors to this summery dish. The tomatoes are salted for seasoning, but also to make their sweet juices pool out, creating a saucy base. Made with a combination of Parmesan, olives, garlic, spices and citrus zest, the bread crumbs can be prepared one week in advance. (Store in an airtight container and "refresh" them by warming them in the oven or on a stove-top until crisp and fragrant. Make extra to go on caramelized zucchini pasta or even lemony shrimp and white bean stew) Serve the tomatoes as a grand appetizer, or as a light supper with grilled chicken or steak.
Provided by Christian Reynoso
Categories easy, quick, weeknight, salads and dressings, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 325 degrees. Slice larger tomatoes into ½-inch rounds or wedges, and cut smaller tomatoes in half and spread out on a serving platter or individual plates. Season them generously with salt and also black pepper, if you'd like.
- Tear the bread into small, 1-inch pieces, then pulse in a food processor until you have coarse crumbs.
- In a large bowl, combine the bread crumbs, cheese, olives, zest, fennel seeds and red-pepper flakes, if using. Finely grate the garlic into the bowl then add 2 tablespoons olive oil and toss everything together very well.
- Transfer the bread-crumb mixture to a sheet pan and place on a middle rack in the oven. Toast, stirring two or three times, until the crumbs are golden brown, the olives have shriveled slightly and your kitchen starts to smell a little like a pizzeria, 17 to 23 minutes. Let cool completely.
- To serve, drizzle the tomatoes with the vinegar followed by the remaining 4 tablespoons olive oil. Just before you're ready to serve, sprinkle the bread-crumb mixture over the top.
STUFFED PEPPERS ITALIAN STYLE
Anchovies are an important ingredient for flavor. Do not substitute. Make with extra sauce to serve over pasta.
Provided by DJCARR
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place peppers in a greased baking dish; set aside. Place crumbled bread in a large bowl, and sprinkle with 1/2 cup water; set aside.
- Heat oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir into bread. Add anchovies, olives, olive oil, black pepper and red pepper. Mix until well blended. Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water. Cover with foil.
- Bake in preheated oven for 45 to 60 minutes, or until peppers are tender. Uncover for the last 15 minutes of baking, and baste occasionally with sauce.
Nutrition Facts : Calories 245.8 calories, Carbohydrate 35.3 g, Cholesterol 4.8 mg, Fat 8.3 g, Fiber 3.5 g, Protein 8.1 g, SaturatedFat 1.4 g, Sodium 908.8 mg, Sugar 4.4 g
ROAST BEEF WITH TOMATO, BASIL AND OLIVE STUFFING
Make and share this Roast Beef With Tomato, Basil and Olive Stuffing recipe from Food.com.
Provided by Sara 76
Categories Roast Beef
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- To open beef out flat make a cut into the side of the beef until almost through, then open like a book.
- Combine the stuffing mix, olives, pinenuts, lemon zest, basil and pepper.
- Combine tomato paste & water, pour into stuffing mixture and mix well.
- Spread evenly over the opened surface of the beef, leaving a 1cm border at each edge, fold over top flap of beef and secure with skewers.
- Place beef in a baking dish, pour some water in the bottom of the baking dish and bake at 180C for 1 1/4 hours. Remove from oven. Lightly cover with foil and set aside to rest for 10 minutes.
- Cut into slices and serve with gravy & vegetables.
Nutrition Facts : Calories 342.9, Fat 16.5, SaturatedFat 5.4, Cholesterol 118.3, Sodium 272.4, Carbohydrate 4, Fiber 1.1, Sugar 2.1, Protein 45.8
OLIVE-STUFFED FLANK STEAK
A formal presentation makes this delicious combination of steak, olive stuffing, and tomato confit an option for a family holiday dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 11
Steps:
- To make the stuffing: Heat 2 tablespoons oil in a medium sauté pan over medium heat. Add the onion and cook, stirring occasionally, until soft and caramelized, about 10 minutes. Add the garlic, and cook until aromatic, a few minutes more. Remove from the heat, and transfer to a bowl. Stir in the olives, herbs, pine nuts, and currants. Set aside to cool.
- To prepare the flank steaks for stuffing; place one of the steaks on a work surface, cover it loosely with a piece of plastic wrap, and use a meat pounder to pound the steak until about 1/3 inch thick. Using a sharp knife, score the steak in a crisscross pattern, making 3 to 4 shallow cuts in each direction, being sure not to cut all the way through. Turn the steak over, and spread half the stuffing evenly over the unscored surface of the steak. Roll up the steak lengthwise, like a jelly roll. Using kitchen twine, tightly tie the steak to keep it securely rolled up. Season with salt and pepper. Repeat with the remaining steak and stuffing.
- Preheat the oven to 400 degrees. Pour about 2 tablespoons of oil into a large roasting pan. Place over two burners over medium-high heat. When the oil is hot, add the steaks and sear on all sides, turning with tongs, until browned, 6 to 8 minutes. Remove steaks from pan, transfer to a plate, and set aside. Discard any fat in the pan and scrape out and discard any burned bits that may have escaped from the stuffing. Return the steaks to the pan, place in the oven, and roast, uncovered, for 7 to 8 minutes. Turn the steaks, and continue to roast until the internal temperature of the steaks reads between 120 degrees.and 130 degrees.on an instant-read thermometer, about 8 minutes.
- Remove pan from oven and allow the steaks to rest for 5 to 8 minutes. Cut, and remove the twine. Transfer steaks to a cutting board. Using a sharp knife, cut them into slices 1/2 to 3/4 inch. Arrange the slices on a platter, and pour any accumulated pan juices over the top. Serve with tomato confit.
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BEEF AND BABY SPUDS WITH TOMATO-OLIVE RAGOUT
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4.5/5 (21)Calories 409 per servingTotal Time 25 mins
- Cook potatoes, covered with vented plastic wrap, in a microwave-safe bowl for 5 minutes, stirring once.
- Meanwhile, season steaks with salt and pepper. Heat a 12-inch skillet over medium-high heat; add 1 teaspoon of the oil. Add steaks; cook 3 to 4 minutes per side. Transfer to a platter; cover to keep warm. For sauce, in the same skillet cook tomatoes and garlic in 1 teaspoon of the oil until softened. Stir in olives and oregano; cook for 3 minutes more.
- In a separate nonstick skillet cook potatoes in 2 teaspoons hot oil over medium-high heat for 4 minutes. Season to taste with salt and pepper. Serve steaks and potatoes with sauce.
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