Best 3 Romaine And Egg Stuffed Tomatoes With Pancetta Recipes

Indulge in a culinary journey with our tantalizing recipe collection featuring the vibrant flavors of romaine and egg stuffed tomatoes wrapped in crispy pancetta. This delectable dish is a symphony of textures and tastes, sure to leave your palate dancing. Dive into the art of creating mouthwatering stuffed tomatoes, exploring variations with ground beef, sausage, and a vegetarian option. Each recipe offers unique twists and culinary surprises, making this article a treasure trove for tomato enthusiasts and adventurous home cooks alike. Get ready to embark on a flavor-filled adventure as we guide you through these culinary creations, transforming ordinary tomatoes into extraordinary culinary masterpieces.

Here are our top 3 tried and tested recipes!

VERONICA'S STUFFED TOMATOES

Veronica's Stuffed Tomatoes image

Provided by Giada De Laurentiis

Categories side-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 large tomatoes (about 3 1/4 pounds total)
2 teaspoons kosher salt
1/4 cup packed fresh basil leaves
1/4 cup vegetable broth or chicken broth
1/2 teaspoon dried oregano
2 cloves garlic, smashed and peeled
1/4 cup plus 2 tablespoons olive oil
1/2 cup tomato puree, such as Mutti Passata, or more as needed
3/4 cup arborio rice
2 large Yukon gold potatoes, diced
Grated Parmesan, optional

Steps:

Cut the top quarter off of each of the tomatoes and reserve for later. Scoop out the pulp from the insides of the tomatoes and add to a blender. Sprinkle the tomato shells with 1/2 teaspoon salt. Season the pulp with the basil, broth, oregano, garlic, 2 tablespoons olive oil and 1 teaspoon salt. Blend on high speed until smooth, then pour the puree into a medium bowl. (You should have about 2 1/4 cups.) Add the tomato puree to the pulp puree and stir to combine. (It should yield 2 3/4 cups. If it doesn't, add more puree.) Stir in the rice.
Preheat the oven to 375 degrees F.
Spread the potatoes on the bottom of a 9-by-13-inch baking dish. Drizzle with 2 tablespoons olive oil and the remaining 1/2 teaspoon salt. Toss well to combine. Nestle the tomatoes into the diced potatoes. Fill each tomato almost all the way to the top with the rice filling. Place the tops back on the tomatoes. Pour any remaining filling around the tomatoes and over the potatoes. Drizzle the whole dish with the remaining 2 tablespoons olive oil and bake until the tomatoes are blistered on the outside and the rice is cooked through, 1 hour and 15 minutes.
Serve with a grating of Parmesan, if desired.

PLAT - PANCETTA, LETTUCE, AVOCADO AND TOMATO WITH ROMANO AIOLI

PLAT - Pancetta, Lettuce, Avocado and Tomato with Romano Aioli image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

8 ounces pancetta, thinly sliced
1 small clove garlic
1 1/2 tablespoons lemon juice
1 teaspoon Dijon mustard
Pinch of sugar
2 large egg yolks
Salt and freshly cracked black pepper
Salt and freshly cracked black pepper
1/2 cup canola oil
2 tablespoons grated Pecorino Romano
8 slices sesame-encrusted Italian bread, cut on the diagonal
2 heirloom tomatoes, cut into 1/4-inch-thick slices
1 heart romaine lettuce, cleaned
1 ripe avocado, sliced into 1/4-inch strips and drizzled with lime juice to prevent browning

Steps:

In a large nonstick saute pan set over medium heat, cook the pancetta in batches until crispy, 3 to 4 minutes each side. Let drain on a paper towel and set aside.
For the aioli: In a food processor, add in the garlic and pulse. This not only breaks down the garlic, but it seasons the bowl. Then add in the lemon juice, mustard, sugar and egg yolks. Sprinkle with salt and pepper. Process until combined, about 10 seconds. Then slowly stream in the oil while the machine runs. Scrape down the sides of the bowl, add in the Romano cheese and process for 10 more seconds. Taste and adjust the seasoning with more lemon juice, salt and pepper if necessary.
For the sandwich build: Lightly toast the bread. Smear some aioli on each slice of bread. Top with 2 slices tomatoes, some avocado slices, 2 pieces of crisp romaine and 3 to 4 slices of crispy pancetta. Bite like a king.

EGG STUFFED TOMATOES

Egg Stuffed Tomatoes image

A lovely breakfast or brunch item. make sure the tomatoes are not too ripe or they will be difficult to work with.

Provided by queenbeatrice

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 large beefsteak tomatoes
coarse salt
ground pepper
1/2 cup corn kernel
2 teaspoons chives, snipped
4 eggs
1/4 cup parmesan cheese
red pepper flakes

Steps:

Preheat oven to 350 degrees Fahrenheit.
Line a 9 inch baking dish with parchment paper.
With a serrated knife, cut off the top 1/2 inch from each tomato.
With a spoon, gently remove the seed and inner membrane being careful not to break through flesh of tomato.
Place tomato in baking dish and season with salt and pepper.
Divide corn and chives among tomatoes.
Break an egg into each tomato and top with cheese and red pepper flakes.
Bake until egg is set, about 45 to 50 minutes.
Serve.

Nutrition Facts : Calories 167.7, Fat 7.2, SaturatedFat 2.8, Cholesterol 191.5, Sodium 176.9, Carbohydrate 16.3, Fiber 3.2, Sugar 5, Protein 11.6

Tips:

Choose ripe, firm tomatoes for stuffing. Roma tomatoes are a good option because they are small and have a sturdy shape.
Hollow out the tomatoes carefully so that you don't puncture the skin. Use a sharp knife or a melon baller to remove the core and seeds.
Season the tomato shells and filling liberally with salt and pepper. This will help to enhance the flavors of the dish.
Don't overstuff the tomatoes. You should be able to fit the filling in snugly, but there should still be some room for the tomatoes to expand as they cook.
Bake the tomatoes in a preheated oven until they are tender and the filling is cooked through. The exact cooking time will vary depending on the size of the tomatoes and the filling.
Serve the tomatoes warm or at room temperature. They can be enjoyed as a main course or as a side dish.

Conclusion:

Romaine and egg stuffed tomatoes with pancetta is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover romaine lettuce and hard-boiled eggs, and it's also a good source of protein and vegetables. Whether you're looking for a quick and easy weeknight meal or a special dish to impress your guests, romaine and egg stuffed tomatoes with pancetta is sure to please.