Best 3 Fresh Stuffed Tomatoes Recipes
Fresh stuffed tomatoes are a delightful and versatile dish that can be enjoyed as an appetizer, side, or main course. This classic dish features juicy tomatoes filled with a flavorful mixture of cooked ingredients, often including rice, vegetables, herbs, and spices. The combination of flavors and textures makes stuffed tomatoes a satisfying and hearty treat. Whether you prefer a vegetarian or meat-based filling, there is a recipe out there to suit your taste. With so many variations to choose from, you'll be sure to find the perfect recipe to create a delicious and memorable meal.
Let's cook with our recipes!
TOMATOES STUFFED WITH FRESH MOZZARELLA AND BASIL
Provided by Colin Cowie
Categories Blender Cheese Herb Tomato No-Cook Mozzarella Basil Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- For vinaigrette:
- Blend all ingredients in blender until basil is very finely chopped and vinaigrette is thick; season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)
- For salad:
- Cut small skin-deep X on end opposite stem of each tomato. Drop tomatoes into saucepan of boiling water; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Starting at X, peel skin off tomatoes. Cut 1/3 to 1/2 inch off end opposite stem of each tomato. Using small spoon, scoop out insides of tomatoes, leaving shells intact. Mix cubed mozzarella cheese and chopped basil in medium bowl. Divide cheese mixture among tomato shells, packing gently. (Can be made 2 hours ahead. Cover tomatoes and chill. Bring to room temperature before continuing.)
- Invert 1 filled tomato on each plate. Pour vinaigrette into 6 shot glasses. Place 1 shot glass next to each tomato. Garnish each tomato with basil leaf.
FRESH STUFFED TOMATOES
Tomatoes, feta cheese, fresh spinach, fresh herbs and parmesan, mixed with a fresh lime/oil dressing make these stuffed tomatoes a really good summer snack or side dish. Sometimes we make it a meal with fresh baked baguettes and herbed butter.
Provided by TJW2725
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Chop the insides of the tomatoes and put them in a bowl (I leave the seeds out as best I can).
- Destem the spinach and chop finely, add to the bowl. Do NOT use frozen spinach for this, if you can't get fresh, use rucola lettuce, or mangold or something else.
- Add the bell pepper, feta, herbs, and jalapeno, mix well.
- As for the herbs, use whatever is fresh in your garden, be creative!
- Add lime juice, and oil, stir well and add salt and pepper to taste. Stuff the tomatoes with the mixture, and top with parmesan cheese.
- Leave in the fridge for 20 minutes before serving.
FRESH HERB STUFFED TOMATOES
Found this recipe in AllYou Magazine Sept 2008. Really can't mess this recipe up. I love using Campenelle tomatoes but if they are not available try finding Tomatillo tomatoes. Both of these are sturdy tomatoes that hold up well to stuffing/fillings and give you a good 2-3 bite appetizer.
Provided by HokiesMom
Categories Cheese
Time 1h
Yield 8 appetizers, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F Grease a 9x13" baking dish.
- Cut tops off tomatoes and spoon out the flesh. Place flesh in a sieve and press down lightly to retain juices (you will need 1/4 cup of juice total). Blot insides of tomatoes with a towel to remove excess juices. Season insides with salt and pepper.
- Melt butter with 2 tbs of the olive oil in a skillet over LOW heat. Add onion and saute for 5 minutes. Add garlic and saute for 3 minutes. Remove from heat.
- Stir in bread crumbs, herbs and Parmesan. Stir in reserved 1/4 cup tomato juices and then the egg.
- Stuff tomatoes with breadcrumb mixture. Place tomatoes in prepared baking dish in a single layer.
- Drizzle with remaining 2 tbs of olive oil.
- Bake for 30 minutes until topping is browned and crisp.
- Serve immediately while hot/warm.
Tips:
- Choose ripe, firm tomatoes for stuffing. Make sure there are no cracks or bruises on the skin.
- Use a sharp knife to cut the tops off the tomatoes. This will make it easier to remove the pulp.
- Scoop out the pulp from the tomatoes using a spoon. Be careful not to tear the skin.
- Season the tomato pulp with salt, pepper, and any other desired spices.
- Mix the seasoned tomato pulp with the other filling ingredients. This could include cooked rice, meat, vegetables, or cheese.
- Stuff the tomato shells with the filling mixture. Be careful not to overfill them, or they may burst.
- Bake the stuffed tomatoes in a preheated oven until the filling is heated through and the tomatoes are tender.
- Serve the stuffed tomatoes hot or warm. They can be garnished with fresh herbs or grated cheese.
Conclusion:
Stuffed tomatoes are a versatile and delicious dish that can be enjoyed as an appetizer, main course, or side dish. They are perfect for a summer meal, as they are light and refreshing. With so many different variations to choose from, there is sure to be a stuffed tomato recipe that everyone will enjoy.
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