Best 3 Fresh Stuffed Tomatoes Recipes

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**Fresh Stuffed Tomatoes: A Medley of Flavors and Textures**

Indulge in a culinary delight with our collection of fresh stuffed tomato recipes. These vibrant and versatile dishes offer a symphony of flavors and textures, making them perfect for any occasion. From classic Italian-inspired fillings to unique and innovative combinations, our recipes cater to every palate. Discover the magic of juicy tomatoes stuffed with savory fillings, complemented by aromatic herbs, tangy sauces, and gooey melted cheese. Embark on a culinary journey as you explore our diverse selection of stuffed tomato recipes, each offering a unique taste experience.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATOES STUFFED WITH FRESH MOZZARELLA AND BASIL



Tomatoes Stuffed with Fresh Mozzarella and Basil image

Provided by Colin Cowie

Categories     Blender     Cheese     Herb     Tomato     No-Cook     Mozzarella     Basil     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

Vinaigrette
1 cup (packed) fresh basil leaves (from 1 large bunch)
1/2 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon Sherry wine vinegar
1 tablespoon Dijon mustard
Salad
6 medium tomatoes with stems still attached
2 7-ounce balls fresh water-packed mozzarella cheese, drained, cut into 1/4-inch cubes
1 1/2 tablespoons coarsely chopped fresh basil
6 fresh basil leaves

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



Fresh Stuffed Tomatoes image

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

4 large tomatoes, tops cut off, and hollowed out, insides reserved
20 fresh spinach leaves, stemmed and finely chopped
1 green bell pepper, finely chopped
4 ounces feta cheese, crumbled (marinated is good)
1 jalapeno, seeded stemmed, and finely chopped
1 bunch fresh basil
1 bunch fresh chives
1 bunch fresh thyme
1 lime, juice of
2 tablespoons olive oil
salt and pepper
4 ounces fresh grated parmesan cheese

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



Fresh Herb Stuffed Tomatoes image

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

8 tomatoes (Campenelle or Tomatillo would work best)
1 tablespoon unsalted butter
4 tablespoons olive oil
1/2 onion, finely chopped
4 garlic cloves, minced
3 cups fresh bread, crumbs
2 tablespoons chives, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 teaspoon dried oregano
1 cup parmesan cheese, grated
1/4 cup tomato juice (saved from tomatoes above)
1 large egg, beaten
salt and pepper

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: Look for tomatoes that are brightly colored and free of blemishes. Avoid tomatoes that are soft or bruised.
  • Use a variety of fillings: Feel free to experiment with different fillings to find your favorites. Some popular options include rice, meat, vegetables, and cheese.
  • Be creative with your presentation: Once your tomatoes are stuffed, you can arrange them in a baking dish or on a serving platter. You can also garnish them with fresh herbs or grated Parmesan cheese.
  • Serve warm or cold: Stuffed tomatoes can be served warm or cold. If you're serving them warm, bake them until the filling is heated through. If you're serving them cold, chill them in the refrigerator for at least 30 minutes before serving.

Conclusion:

Stuffed tomatoes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They're perfect for summer gatherings, potlucks, and picnics. With so many different ways to make them, you're sure to find a recipe that you'll love.

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