STUFFED BAKED TOMATOES
Made this up years ago, using up some tomatoes we had grown. I used rice in the original recipe, but now I substitute Quinoa for the rice. You can use rice, just be sure it is an equal amount of precooked rice. I also use fresh basil now, but originally used dried. You can also do this in smaller tomatoes, to use as appetizers.
Provided by Susan Feliciano
Categories Vegetable Appetizers
Time 55m
Number Of Ingredients 10
Steps:
- 1. Cut the stem ends out of the tomatoes and scoop out the pulp, leaving about a 1/2" shell. Remove seeds from the pulp, but save and chop any usable pulp.
- 2. Mix together the cooked quinoa, tomato pulp, garlic, onion, ricotta cheese, parmesan, basil, Italian seasoning, and a little salt and pepper to taste. Stuff this mixture into the tomato shells. This mixture should fill at least 4 tomatoes, but depending on the size of your tomatoes you may need to adjust the amount you put inside each one.
- 3. Arrange the tomatoes in a baking dish with sides touching, as it helps them stand upright. Another trick to getting them to stand upright is to nestle each tomato inside a half-inch ring of sliced onion or green pepper. It also makes the dish pretty.
- 4. Bake at 350° about 30 minutes, until tomatoes are soft and well done. You may top each tomato with a little alfredo sauce during the last 5 minutes of baking if you like, or you may pour the heated sauce over them after the tomatoes are on the serving plate.
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Harry Hemmings
[email protected]I'm so disappointed with this recipe.
Dexton Coffman
[email protected]This recipe was a waste of time and ingredients.
Auner
[email protected]I would not recommend this recipe to others.
Prosper Addai
[email protected]I'm not sure if I'll make this recipe again. It was a lot of work for not much payoff.
Shakil 641
[email protected]I think this recipe needs more detailed instructions.
Nansiinti mariam
[email protected]I followed the recipe exactly, but my tomatoes still didn't turn out right.
ZAIBA Doll
[email protected]I'm not sure what I did wrong, but my tomatoes didn't turn out as well as I hoped.
Rita DiVenere
[email protected]Overall, I thought this recipe was just okay. I don't think I'll make it again.
Esther Iraguha
[email protected]The cheese didn't melt as well as I hoped. I think I'll use a different type of cheese next time.
Aydan Witkowski
[email protected]The stuffing was a bit too dry. I think I'll add more moisture next time.
Devetia Geduld
[email protected]The tomatoes were a bit too juicy for my taste. I think I'll drain them better next time.
RJ VLOGER 76
[email protected]These tomatoes were a bit bland. I think I'll add more seasoning next time.
Abishek Silva
[email protected]I'm so glad I found this recipe. It's a great way to use up leftover tomatoes.
Marvin Miago
[email protected]These tomatoes are so easy to make. I was able to whip them up in no time.
Top Gamer
[email protected]I love the combination of flavors in this recipe. The sweetness of the tomatoes pairs perfectly with the savory stuffing.
Stephanie O' Callaghan
[email protected]These tomatoes are so cute! They're perfect for a party appetizer or a light lunch.
Abdul Razzaque
[email protected]I've made this recipe several times and it always turns out great. It's a great way to use up leftover vegetables.
Flo Wa-Maugho
[email protected]These tomatoes are so juicy and flavorful. The stuffing is perfectly seasoned and the cheese is gooey and melted.
Tose20 K
[email protected]I love how versatile this recipe is. You can use any type of stuffing you like. I've even made them with leftover rice and beans.
Abdullah Musa
[email protected]These stuffed tomatoes were a hit at my last party! They're so easy to make and they're always a crowd-pleaser.