HERB-TOPPED STUFFED TOMATOES
This simple treatment perfectly complements the fresh taste of tomatoes. Serve as a side dish to any entree or as a fresh summer appetizer. Mary E. Relyea - Canastota, New York
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, saute onion and garlic in 1 tablespoon butter until tender. Melt remaining butter. In a small bowl, combine the onion mixture, bread crumbs, cheese and melted butter. Spoon 2 tablespoons onto each tomato half., Place on a baking sheet. Broil 8 in. from the heat for 4-5 minutes or until lightly browned. Sprinkle with basil and parsley. Serve immediately.
Nutrition Facts : Calories 143 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 247mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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.
STOVE TOP STUFFED TOMATOES
Hollowed-out tomatoes are filled with an herb stuffing mix and baked for a savory summer side dish.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400ºF.
- Cut tops off tomatoes; remove seeds and pulp, leaving 1/4-inch-thick shells. Chop pulp; drain. Set aside for later use. Discard tomato tops and seeds. Invert shells on paper towels to drain.
- Meanwhile, combine water and spread in large bowl. Stir in stuffing mix and reserved pulp. Let stand 5 min. Place tomato shells in shallow baking dish sprayed with cooking spray; fill with stuffing mixture.
- Bake 20 min. or until tomatoes are tender and stuffing is heated through.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 1.5 g, TransFat 2 g, Cholesterol 0 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
HERB STUFFED TOMATOES
I saw this recipe on Everyday Italian with Giada De Laurentiis and enjoyed it. It is such a tasty way to use fresh garden tomatoes during the summer months and very easy to make.
Provided by Susie D
Categories Cheese
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Cut the tomatoes in half, horizontally. Seed by gently squeezing the tomato halves. Use a small spoon to gently hollow out the inside of the tomatoes, being careful not to puncture the outer shell. Reserve the pulp.
- Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, optional garlic, 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.
Nutrition Facts : Calories 202.3, Fat 12.1, SaturatedFat 5, Cholesterol 17, Sodium 473, Carbohydrate 15.4, Fiber 2.3, Sugar 3.8, Protein 9
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.
VINE RIPE TOMATOES STUFFED WITH HERB AND ALMOND GREMOLATA
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the tops of the tomatoes and seed with a spoon to hull them completely of seeds and liquid. Season the inside of the tomatoes with salt and pepper.
- Place parsley in a food processor. Add garlic, lemons zest, red pepper flakes, salt, rosemary almonds, vinegar and oil to the processor. Pulse grind the mixture to combine.
- Stuff 1/4 of the gremolade into each tomato and serve.
TOMATOES WITH HERB STUFFING
Make and share this Tomatoes With Herb Stuffing recipe from Food.com.
Provided by Suzie_Q
Categories Vegetable
Time 55m
Yield 8 tomatoes, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute celery and onion in butter until tender. Remove from the heat.
- Stir in bread cubes, parsley, sage, thyme, salt and pepper. Add broth, toss to combine.
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving 1/2 inch shells. Invert tomatoes onto paper towels to drain. Spoon about 1/3 cup stuffing into each tomato.
- Place in a greased 11"x7" baking dish. Place remaining stuffing around tomatoes.
- Bake uncovered at 350 degrees for 25-30 minutes or until tomatoes are tender.
Nutrition Facts : Calories 205, Fat 12.8, SaturatedFat 7.6, Cholesterol 30.6, Sodium 464.5, Carbohydrate 20.4, Fiber 2.8, Sugar 5.5, Protein 3.8
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