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Stuffed herbed tomatoes recipe

Stuffed herbed tomatoes recipe


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  • Recipes
  • Dish type
  • Starters

This stuffed tomato dish can be served as a starter or as a light main dish accompanied by couscous or rice.

1 person made this

IngredientsServes: 2

  • 4 ripe but firm tomatoes
  • 6 mint leaves
  • 6 basil leaves
  • 1 handful of chopped parsley
  • 100g dried breadcrumbs
  • 50g Pepato cheese
  • 3 to 4 tablespoons olive oil
  • salt and freshly ground black pepper to taste

MethodPrep:25min ›Cook:20min ›Ready in:45min

  1. Wash and cut the tomatoes in half horizontally. Remove the pulp and the seeds from the tomatoes. Use a sieve to separate the juice from the seeds and set the juice aside for later. Let the tomatoes drain upside down on a plate.
  2. Finely chop the herbs using either a mixer or mortar and pestle. Add the breadcrumbs, chopped herbs, cheese, 1 tablespoon of olive oil, salt and pepper to the tomato juice. Mix everything well.
  3. Stuff the tomatoes with the mixture and bake in the oven at 180 C / Gas 4 for about 20 minutes. Serve the tomatoes lukewarm or cold.

Pepato cheese

This is an Italian ewe's milk cheese with peppercorns added. If you can't find it, use Pecorino instead.

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Reviews & ratingsAverage global rating:(1)


Summer Herb Stuffed Tomatoes

It&rsquos so nice to be back home in my own kitchen. I started day dreaming about what I was going to make for dinner on the plane ride home from Gainesville. I knew the weather was supposed to be gorgeous yesterday (78 and sunny) and all I could think of was something fresh, summery and light. Enter herbed stuffed tomatoes.

Here was how my thought process went down. Nice weather&mdash>something summery/fresh&mdash>lemon, must use lemon&mdash>I think I have swordfish in the freezer from Trader Joe&rsquos (love that store!)&mdash> ok swordfish on the grill, but with what?&mdash>I still have that darn quinoa to use up (told you he wouldn&rsquot touch it while I was gone)&mdash> maybe stuffed tomatoes?&mdash>yes, I could use the quinoa as filling&mdash>but it needs more freshness to it&mdash>I&rsquoll add in a ton of herbs. Perfect!

I&rsquove seen plenty of stuffed tomato recipes that get all cheesy, gooey, and just plain heavy. While I do love me some cheese, that wasn&rsquot what I was going for with this recipe. Plus, usually I don&rsquot dig cheesy things as an accompaniment to fish.

First, gather all your ingredients.

See all those pine nuts? There&rsquos no way I was using all of them. Those babies are expensive! Call me cheap but, when you pay $9.99 for 4 oz. of those bad boys you can bet I&rsquom gonna make them last. A good tip on pine nuts is to store them in the freezer. Since they are a very oily nut they go rancid much quicker than others when stored at room temperature.

  • tomatoes
  • lemon
  • garlic
  • shallots
  • pine nuts
  • bread crumbs
  • cooked red quinoa
  • herbs (parsley, cilantro, basil, lemon thyme, mint)

Slice the tops of the tomatoes off and gut out the insides. Careful not to tear through the bottom. I used a melon baller for this but, a spoon will work just as well.

Little side note on the melon baller&hellip This was one of those kitchen gadgets that I used to think of as totally pointless and a waste of money. I think I bought it a few years ago to make pretty watermelon balls for a summer cook out and figured I&rsquod never use it again. Um, wrong. I use this thing ALL THE TIME. It&rsquos very adaptable.

Lightly oil a glass pan and place the gutted tomatoes in it. Season the cavities with some salt and pepper.

Mince garlic and shallots and quickly sauté them to take the bite out.

While that is sautéing (careful not to burn the garlic), add minced herbs, lemon zest & juice, cooked quinoa, bread crumbs, pine nuts and 1 tbsp. extra virgin olive oil to a bowl. When shallots & garlic are done, add them to the bowl as well. I actually toasted the pine nuts quickly in the same sauté pan as the garlic and shallots beforehand. You don&rsquot have to do this but it definitely intensifies the flavor of the nuts. Anytime I toast nuts I always think of Rachael Ray on &ldquo3o minute meals&rdquo saying &ldquoyour nose will tell you when they&rsquore done!&rdquo Am I the only one who found that to be one of her many annoying sayings?

Salt and pepper the mixture to taste and then fill &lsquoem up!

Cook at 450 for about 15 minutes. I actually broiled them the last couple minutes to get a nice charred look on top. If you saved the tops of the tomatoes you can add them back on and cook them with the stuffed tomatoes. I think they make cute little &ldquohats&rdquo so I did.

Isn&rsquot he cute all wrinkled up?

This was perfect. Exactly what I was hoping for. Light, very lemony, and so fresh with the abundance of herbs in there. I thought I might have gone a little overboard as I literally picked every herb I have on my front steps except the rosemary but, somehow they all worked together. I did think about adding just a little grated parmesan but, that went out the window when I realized I used it all up for the husband&rsquos birthday dinner a la Jessica. I think you could totally add some in just don&rsquot go overboard as the idea here isn&rsquot cheesy.


Why should I try these low FODMAP stuffed tomatoes?

The classic combination of cooked rice + minced meat is quite ok but it requires double cooking. If you don’t happen to have leftover rice or bolognese, you’ll have to cook them. What if you have this urge to eat a fresh, easy meal that you can quickly put together? For this recipe you just fill tomatoes with herbed raw grains and bake them in the oven. No previous cooking needed, just a bit of chopping. And if you’re missing any ingredient of this recipe, you can easily swap with other options. Check below!


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Pretty blah. Breadcrumbs in tomatoes. Definitely needs something to zest it up. Looks nice though.

Have already made this dish several times. Since we are low carbing it, I cut the bread crumbs down to only 2 Tbs. and add lots of fresh grated pecorino romano cheese. I also use roasted garlic paste instead of the minced. just delicious!

The filling was too dry. It just didn't taste that great.

This is so versatile you can serve it with just about anything. I was even able to get my sister, the world's pickiest eater, to enjoy this one.

My husband loves this recipe! I used scallions instead of onions and added some fresh grated parmesan -- my husband is already asking when I will make these tomatoes again!

Simple and Delicious. Highly recommended.

I used parmigiana regiano, shallots, and doubled the garlic. My bread crumbs were from seven grain bread & I thought it made it tastier. Loved it so much, I had to make it again two days later.

Wonderful fresh flavor. OK I admit I ADORE basil. Easy and fast. I did not drain the tomatoes for long - Just eased out the seeds and extra liquids before filling. My husband wanted more - next time I'll know to make two halves for each of us.

I reduced the basil by half and added 2 T. freshly grated parmesan and we really enjoyed theses yummy tomatoes.

This recipe is easy & great for summer when tomatoes are bountiful. I used small golden tomatoes from the garden, and added parmesan cheese to the topping. My family loves it. Using smaller tomatoes that are fleshy eliminates the wateriness. Quick, easy, excellent.

I wonder what cook from Media, Pa eats since olive oil is considered "heart healthy" as are the rest of the ingredients! This is a very nice side dish - and you can improvise it endlessly.

Yummy and easy! I cheated . to save even more time, I used a sage and onion packaged stuffing mix (Butterball brand, but any type could be used). While it was cooking in the microwave, I caramelized an onion and added it to the stuffing mixture for additional flavor. I will certainly make theses again.

Good flavor and the bonus of fixing ahead make this a keeper. Question to previous reviewer --- "what is unhealthy about this topping".

when one scrapes most of the topping off. then one can enjoy a tasty heart healthy and delicious tomato.

Due to circumstances, we had to eat these warm instead of hot, but they were still very good. Flavorful and attractive.

This dish was delicious and extremely easy to make! The herbs gave the tomatoes extra punch. We didn't have time to drain the tomatoes, so we skipped that part and they were still very tasty. A great side dish!

This was very nice, tho in fairness, I must confess I used homemade cheese bread crumbs from a batch of bread that didn't turn out well, and added cheese to the bread crumb mixture (mozzarella) because we are cheese lovers - bet it would be better still with parmesan or asagio. I would guess the quality of your tomato is important - mine were luscious, huge, beatifully scented. Also, I dug out more of the center of the tomato than given in recipe to fit in more of the stuffing, and pretty much doubled the stuffing for my giant tomatoes. Great with steak!


Quinoa Stuffed Tomatoes

45 min prep 6 servings 9 ingredients

Quinoa Stuffed Tomatoes are a great treat when big juicy beefsteak tomatoes are in season. Cooked tomatoes are bursting with lycopene, which is protective of many types of cancer, and to make this summer . favorite even more nutritious, instead of using rice or breadcrumbs for the stuffing, we’ve used delicious herb infused cooked quinoa. Quinoa is one of the few grains to have complete protein, an important asset when switching to a more plant based diet. This dish is quick and easy to put together, but the real trick is to bake the tomatoes long and slow so their juices seep into the quinoa. They make a fabulous summery meal eaten barely warm or at room temperature. Try them.


Added by

I was shocked at how great this recipe was. The risotto cooked perfectly and the tomatoes browned in the oven giving them a wonderful taste. Instead of medium tomotoes, I used large tomatoes and a few extra plum tomatoes because I had them lying around. I cooked both the plum and large tomatoes in teh same glassware for the same amount of time and they turned out great. I did however cut back in the amount of olive oil I put in the mixture and to be honest I am glad I didn't put the 1/4 cup. I put in about 1/8 cup (for 4 servings) and there was still extra oil at the bottom of the dish after everything was cooked. I would recommend for those health conscience (or high fat conscience) to cut back on the olive oil. That much oil really isn't needed. This is definately a recipe worth trying. Delicilous.


Stuffed herbed tomatoes recipe - Recipes


Warren bought a bunch of tomatoes when we went grocery shopping…. I did ask him to get Plum tomatoes… well they didn’t have any… so he bought vine ripened tomatoes…. nice thought… but they really don’t go into the recipes I’d planned…. So change of plans time.

I decided to stuff them for lunch…. I had planned on using my herbed goat cheese for something else… but again…. change of plans. I decided to make a list of ingredients I wanted to use… starting with tuna and herbed goat cheese.

I have a number of stuffed tomato recipes… and this one is a slight variation on one… a few simple ingredients… goes together quickly… and looks so very nice… a perfect lunch.

I used herbed goat cheese… which can be expensive… you usually see it in long logs… well they also come in 4 oz…. short logs which are considerably cheaper…. also for those of you near a Walmart… check their gourmet cheese section… I found a long log of it at less than half the price at a regular supermarket….

You can also substitute boursin cheese… but I’m not so sure you’re saving that much money anyway… goat cheese has a wonderful flavor…

You can also mix in the scraped out center of the tomato… just chop it up….

I used medium sized vine ripened tomatoes… this recipe should stuff four of them.

Figure two tomatoes per person.

Cut the fresh basil using the chiffonade technique… that’s a method by which you stack the leaves and roll them…

Then cut slices… it comes out ribbon-like.

Don’t eliminate the basil… it really adds to the taste of this dish.

Do you ever do something kinda …well…stupid… so stupid… you’re shocked you did it…. well I did… when experimenting… I put the basil on before going under the broiler…. needless to say it was crisped beyond recognition… put the basil on top after it comes out from under the broiler.

This is so easy… and a really great lunch…
/>

Recipe: Stuffed Tomatoes with Tuna and Herbed Goat Cheese

All you need:


4 medium vine ripened tomatoes
4 oz. package of herbed goat cheese
1 can solid white tuna in water, drained and flaked
2 tablespoons jarred roasted red peppers, chopped
2 tablespoons plain bread crumbs
2 tablespoons olive oil
3 tablespoons grated Parmesan cheese, divided
Salt to taste
Pepper to taste
4-5 fresh basil leaves, cut chiffonade

All you need to do:

Preheat the oven to broil.


Cut the top off the tomatoes and scoop out the inside.

Chop the insides into small pieces.

Combine all ingredients except reserve 1 tablespoon parmesan cheese and the basil.

Mix well and stuff the tomatoes.

Sprinkle the tomatoes with the reserved tablespoon of parmesan cheese.

Place on a broiler pan and broil for about 5 minutes or until the cheese is a pale tan color. The tomatoes will be just warm… you don’t want them to get mushy…. just heat it enough to make the insides creamy.


Baked & Stuffed

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Stuffed Tomatoes

The Stuffed Tomatoes are filled with a mixture of cottage cheese.

Ingredients for Stuffed Tomatoes

  • 8 large tomatoes
  • 454 g (16 oz) of cottage cheese
  • 1 teaspoon of lemon juice
  • 4 leaves of fresh basil
  • 1 ½ teaspoons of chopped fresh chives
  • 2 teaspoons of chopped fresh parsley
  • 2 teaspoons of chopped fresh dill
  • 1–2 tablespoons of buttermilk
  • 2 cloves of diced garlic
  • ½ tablespoon of salt

Preparation:

Wash the tomatoes thoroughly. Cut the top off the tomatoes. Remove the inside flesh of the tomato out with a grapefruit spoon or grapefruit knife. Place the flesh in a colander to drain. Once you have washed your herbs, remove the leaves from the stems and cut them finely with either a knife or herb scissors. Add the herbs to the cottage cheese. Push the garlic through a garlic press and add it to the cheese. Add the lemon juice, buttermilk, and salt and mix with a handheld mixer until smooth. Now add the drained tomatoes and mix again. Fill the tomatoes with the herb cheese mixture and place them on a serving plate.

NOTE: If you have any of the stuffing left, serve it as a dip with potato chips as an appetizer.


Directions

Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.

Preheat grill to medium. Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon discard gills.

Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps. Oil a grill rack. Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side.

Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.



Comments:

  1. Corley

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  2. Tazilkree

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