I am looking for recipes for stuffer tomatos!?

Question

I AM LOOKING FOR RECIPES FOR STUFFER TOMATOS! THIS IS THE FIRST TIME WE HAVE GROWN THEM IN OUR GARDEN. THANKS!

Answer 1

Stuffed Tomatoes

6 tomatoes the same size
1/2 tsp salt
2 tbsp butter or marg.
2 tbsp chpped green pepper
1 tbsp chopped onion
2 cups sweet corn (canned)
2 tbsp. grated parmasan cheese

Cut off the tops of tomatoes and scoop out the insides.
Place tomatoes in a baking dish.
Meanwhile in a small bowl mix together butter, green pepper,
onion. Cook for 2 minutes, and stir in corn. Stuff each
tomato with 1/6th of the mixture, sprinkle on cheese.
Bake in oven 350F until tomatoes are cooked about 15 to 20 minutes. Otherwise the tomato needs to be soft.

Answer 2

BLT Bites....

You can adapt this to use larger tomatos...

24-30 cherry tomatoes
1 lb bacon, cooked and crumbled
1/2 cup mayonnaise or salad dressing
1/3 cup chopped green onions
3 tablespoons grated parmesan cheese or cheddar cheese
2 tablespoons snipped fresh parsley

24-30 tomato treats Change size or US/metric
Change to: tomato treats US Metric

45 minutes 45 mins prep
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Cut slice off tops of tomatoes.
Use a small (1/4 tsp) metal measuring spoon to scoop out pulp and discard.
Invert tomatoes on paper towels to drain.
Combine remaining ingredients.
Spoon mixture into tomatoes.
Refrigetate several hours.
Watch them disappear.

Answer 3

From "Good Eats" by Alton Brown on Food Network:

Stuffed Tomatoes

1 cup dried morel mushrooms
1 cup dried chanterelle mushrooms
1 cup dried shiitake mushrooms
1 cup warm water
3 cups white wine
6 medium tomatoes, cored, seeded plus 1 tomato, chopped
1/2 teaspoon salt
2 tablespoons olive oil
2 tablespoons minced shallots
1 tablespoon minced garlic
1 cup finely diced onion
1 1/4 cup panko crumbs (Japanese)
1/4 teaspoon pepper
3 1/2 ounces goat cheese, room temperature
1 tablespoon chopped fresh parsley leaves

Put mushrooms, water, and wine into a container and soak until mushrooms are rehydrated. Remove mushrooms and squeeze out excess liquid. Reserve the liquid. Roughly chop mushrooms.
Sprinkle the cored and seeded tomatoes with salt and place upside down to drain. In a saute pan heat 2 tablespoons of olive oil and add shallots, garlic, and onion. Cook until translucent. Add mushrooms and cook for about 5 minutes then add 1/2 cup of the reserved mushroom liquid to pan and cook for another 4 or 5 minutes, or until most of liquid is absorbed. Add the panko and the chopped tomato and stir to combine. Season the mushroom mixture with salt and pepper and remove from heat.
Preheat the broiler. Mix together the room temperature goat cheese and parsley and reserve. Stuff each tomato with the mushroom stuffing and top with thin layer of goat cheese mixture. Place tomatoes on a baking sheet and put under the broiler for 2 to 3 minutes until cheese is slightly melted and golden.

Answer 4

Cut the top off of the tomato and scrape out the seeds and most of the flesh.Fill with white rice,cooled,chopped basil .Add a scoop of chicken salad or tuna salad a splash of balsamic vinegar and sprinkle with feta or goat cheese,lusicios...Use the left over tomato pulp to make fresh tomato sauce or bloody Marys.

Answer 5

Avocado & Mozarella Cheese Stuffed Tomatoes
Yield: 8 Servings

Ingredients

2 avocados; cut in 1/2 cubes
6 oz mozarella; cut in 1/2 cubes
4 lg tomatoes; vine ripened

--------------------------------DRESSING----------------------------------
5 lg cloves garlic; chopped
1 tb basil; fresh chopped
2 tb balsamic vinegar
1 ts dijon mustard
4 tb extra virgin olive oil
2 tb white wine
1 red leaf lettuce for garnish
1 garlic chives for garnish

Instructions

Cut tomatoes in half and scoop out insides. (Can be used in place of
tomato concasse to make Tomato-Basil Cream Sauce.) Set each half on
top of lettuce garnished plate. In a blender, add garlic, basil,
balsamic vinegar, oil and white wine. Blend and adjust according to
taste. Toss with Avocado and Mozarella cubes until completely coated.
Stuff tomatoes with mixture and garnish with garlic chives or other
long thin garnish stuck into tomatoes. Looks terrific and tastes
unbelievable!



Greek Stuffed Tomatoes

Ingredients

(4 servings)

2 tb Olive oil
1 sm Onion, diced
2 c Spinach, chopped and cooked
2 ts Dried basil
1/2 c Bread crumbs
1 Egg
1/2 lb Feta cheese, crumbled
Salt, to taste
Pepper, to taste
6 Tomatoes, firm and with
Insides scooped out


Instructions

In a saucepan, heat oil and saute onion until translucent. In a bowl, combine the sauteed onions with all remaining ingredients except tomatoes. Stuff filling into tomatoes. Bake in a preheated, 350 degree F oven for 15 minutes. Make 4 to 6 servings.

Answer 6

1/4 cup cottage cheese, low fat
1 tomato, cut in half
1/2 cucumber, peeled,seeded,shredded
1 teaspoon almonds, slivered
1/8 teaspoon paprika
1/8 teaspoon dill, dried
salt and pepper

1 servings Change size or US/metric
Change to: servings US Metric
Scoop out the insides of each tomato half and dice the insides.
To a mixing bowl add cottage cheese, diced tomato, almonds, cucumber, salt and pepper to taste.
Mix well.
Stuff each tomato half with contents of mixing bowl.
Sprinkle with paprika and dill.
Chill and serve.

Answer 7

Try going to www.foodnetwork.com and typing "stuffed tomatoes" (I think this is what you were meaning to say....?) in the search section----there should be quite a few different recipes that come up. Hope this helps!! :)

Answer 8

put cream cheese in cherry tomatoes for an easy snack.