**Savor the tantalizing flavors of Herb-Topped Stuffed Tomatoes, a delightful journey for your taste buds.**
This culinary masterpiece offers a symphony of flavors and textures that will delight your senses. Indulge in juicy tomatoes stuffed with a savory blend of aromatic herbs, succulent vegetables, and tender rice, all topped with a golden-brown herb crust. Embark on a culinary adventure with our collection of unique stuffed tomato recipes, each bursting with distinct flavors. From classic Italian-inspired fillings to innovative combinations of spices and herbs, these recipes cater to every palate. Prepare to be captivated by the delightful dance of flavors in every bite. Whether you seek a comforting weeknight meal or an impressive dish for a special occasion, our herb-topped stuffed tomatoes will leave you craving more.
HERBY STUFFED TOMATOES
Provided by Alex Guarnaschelli
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
- Arrange the tomatoes cut-side up with space between each on the prepared baking sheet. Drizzle with the honey and 2 tablespoons of the olive oil and season with salt. Bake until slightly tender, 5 to 6 minutes. Set aside.
- In a large heavy-bottomed pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the ginger, vinegar, cumin, scallions and reserved insides of the tomatoes and stir to combine. Add the chickpeas, spinach and arugula and cook until the greens are wilted, about 1 minute. Remove from the heat. Tear 2 leaves of basil and stir into the filling. Season with salt and pepper.
- Put 1 basil leaf into each tomato base and gently spoon in a liberal amount of filling. Bake until piping hot, 12 to 15 minutes. Top each stuffed tomato with grated Parmesan and a tomato "hat."
TOMATOES STUFFED WITH BULGUR AND HERBS
These stuffed tomatoes make a great summer dish. You can serve them either warm or at room temperature. I like using bulgur for stuffed vegetables, because it's light and softens quickly.
Provided by Martha Rose Shulman
Categories appetizer
Time 45m
Yield Serves six
Number Of Ingredients 10
Steps:
- Place the bulgur in a bowl and add 1/4 teaspon salt. Mix together. Bring 1 cup water to a boil, and pour over the bulgur. Allow to sit for 30 minutes or until the bulgur is soft and fluffy. Transfer to a strainer and press out excess water. Set aside.
- Preheat the oven to 350 degrees. Slice off the tops of the tomatoes, about 3/4 inch down from the stem (or far enough down that it will be easy for you to hollow them out). Using a teaspoon or a grapefruit spoon, carefully scoop out the seeds, taking care not to cut through the skins. Place in a strainer set above a bowl. Rub the seed pods against the strainer to extract the juice. Discard the seeds. Carefully scoop out the pulp, and chop fine.
- Mix together the bulgur, herbs, garlic, pine nuts, the chopped tomato pulp, 1/4 cup of the strained juice and 1 tablespoon of the olive oil. Season to taste with salt and pepper. Season the hollowed out tomatoes with salt and pepper. Fill each tomato with the bulgur filling (you may have some stuffing left over). Place in a baking dish that is small enough to fit the tomatoes snugly. Drizzle 1/2 teaspoon olive oil over each one, and place the caps on top. Pour about 1/2 inch of water into the pan, and cover with foil. Bake 45 minutes. Remove from the oven and uncover. Serve warm, or allow to cool to room temperature.
- Puree the garlic with a pinch of salt in a mortar and pestle. Stir into the yogurt, along with the mint. Serve the stuffed tomatoes with a dollop of the yogurt.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 11 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 465 milligrams, Sugar 5 grams
TOMATOES WITH HERB STUFFING
This recipe uses hollowed-out whole tomatoes as cups for savory bread stuffing.-Faye Wortman, Evansville, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute celery and onion in butter until tender. Remove from the heat. Stir in the bread cubes, parsley, sage, thyme, salt and pepper. Add broth; toss to coat., Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. Spoon about 1/3 cup stuffing into each tomato. Place in a greased 11x7-in. baking dish. Place remaining stuffing around tomatoes. Bake, uncovered, at 350° for 25-30 minutes or until tomatoes are tender.
Nutrition Facts : Calories 219 calories, Fat 13g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 503mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 4g fiber), Protein 5g protein.
HERB STUFFED TOMATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.
HERB STUFFED TOMATOES
I made this as a side from some grilled salmon and Saffron Risotto. I think you could but just about anything you want in the stuffing and it would be great. I know I have done it with some rice, but because I was having the risotto I passed on it.
Provided by Gone Fishin
Categories Vegetable
Time 30m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Slice the tops of the Tomatoes off and scoop out the seeds.
- Chop the Basil, Parsley, Mushroom and Garlic. Add salt and oil.
- Combine with softened cream cheese. You can use Neufachel cheese, I just happened to have the cream cheese in the frig.
- Stuff your tomatoes and cook for 15-20 minutes in a 350 oven.
Nutrition Facts : Calories 117.4, Fat 8.6, SaturatedFat 4.5, Cholesterol 21.3, Sodium 843.7, Carbohydrate 8.2, Fiber 2.3, Sugar 3.9, Protein 3.7
HERB STUFFED TOMATOES
Make and share this Herb Stuffed Tomatoes recipe from Food.com.
Provided by chef 998002
Categories Low Protein
Time 40m
Yield 6 tomatoes, 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook the rice in a medium saucepan of boiling salted water, stirring periodically, until just cooked through, about 10 minutes. Drain. Rinse the rice under cold running water. Set the rice aside.
- Preheat the oven to 350 degrees F.
- Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl. Reserve 1/4 cup of the tomato juice and pulp.
- Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil. Place the hollowed tomatoes in the prepared dish.
- Toss the rice with the reserved tomato juice and pulp. Add garlic, basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste. Combine well.
- Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire dish with olive oil. Place the reserved tomato slices atop the tomatoes. Bake until the rice is heated through, about 20 minutes. Serve hot or at room temperature. 6.
Nutrition Facts : Calories 251.2, Fat 10.8, SaturatedFat 2.1, Cholesterol 3.7, Sodium 74.2, Carbohydrate 34, Fiber 3.2, Sugar 4.8, Protein 5.5
TOMATES FARCIES (STUFFED TOMATOES)
A simple mixture of bread crumbs and herbs is all you need to make these Provençal baked stuffed tomatoes. Serve them with nearly any summer meal, even for breakfast alongside fried eggs.
Provided by David Tanis
Categories breakfast, brunch, vegetables, appetizer, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. With a paring knife, core tomatoes. Use a teaspoon to scoop out the center of each tomato. Season tomatoes with salt and pepper and place in a baking dish.
- Mix together bread crumbs, garlic, parsley, basil, thyme, cheese and red pepper, if using. Put 2 to 3 tablespoons of bread-crumb mixture in the hollow of each tomato.
- Bake 30 minutes, until bread-crumb mixture is nicely browned and tomatoes are soft. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 332 milligrams, Sugar 4 grams
Tips:
- Selecting the Right Tomatoes: Choose firm, ripe tomatoes with smooth skin and a deep red color. Avoid tomatoes with blemishes or bruises.
- Preparing the Tomatoes: Cut a thin slice off the top of each tomato and scoop out the pulp and seeds using a spoon or melon baller. Reserve the tomato tops for later.
- Making the Stuffing: Use a combination of cooked rice, ground beef, vegetables, herbs, and seasonings to create a flavorful stuffing. Cook the beef and vegetables until tender and season with salt, pepper, and other spices to taste.
- Stuffing the Tomatoes: Fill each tomato with the prepared stuffing, mounding it slightly above the rim. Place the reserved tomato tops back on the tomatoes.
- Baking the Tomatoes: Place the stuffed tomatoes in a baking dish and pour tomato sauce or broth around them. Bake in a preheated oven until the tomatoes are tender and the stuffing is cooked through.
- Garnishing and Serving: Before serving, sprinkle the stuffed tomatoes with grated Parmesan cheese and chopped fresh herbs like parsley, basil, or oregano. Serve hot as a main course or as a side dish.
Conclusion:
Herb-Topped Stuffed Tomatoes are a delicious and versatile dish that can be enjoyed as a main course or a side dish. With their vibrant colors, tantalizing aromas, and burst of flavors, these stuffed tomatoes are sure to impress your family and friends. By following the tips and recipe variations provided in this article, you can create your own unique and flavorful stuffed tomatoes that will become a favorite in your kitchen. Experiment with different herbs, fillings, and toppings to find the perfect combination that suits your taste preferences. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure with these delectable Herb-Topped Stuffed Tomatoes!
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