Post by Loupy on Aug 9, 2011 15:49:10 GMT -7
Baked Stuffed Tomatoes
I make this dish often - my family really likes it. Besides being flavorful, the tomatoes make a colorful, zesty addition to any dinner.
6 Servings
Prep: 15 min.
Bake: 30 min.
Ingredients
6 medium tomatoes
STUFFING:
1 cup garlic/cheese croutons, crushed
2 tablespoons grated Parmesan cheese
2 tablespoons grated American or cheddar cheese
4 tablespoons melted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Chopped fresh parsley for garnish
Directions
Cut a thin slice off the top of each tomato.
Scoop out pulp, leaving a 1/2-in. shell.
Invert onto paper towels to drain.
Mix stuffing ingredients.
Spoon into tomatoes; sprinkle with parsley.
Place tomatoes in a baking dish; cover tomatoes with aluminum foil to prevent over-browning of stuffing.
Bake at 350° for 30 minutes or cook on grill until done.
Nutrition Facts:
146 calories
11 g fat
6 g saturated fat
24 mg cholesterol
434 mg sodium
11 g carbohydrate
2 g fiber
3 g protein
Seeding Tomatoes
Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
Baked Stuffed Tomatoes published in Country Extra July 1990, p49
I make this dish often - my family really likes it. Besides being flavorful, the tomatoes make a colorful, zesty addition to any dinner.
6 Servings
Prep: 15 min.
Bake: 30 min.
Ingredients
6 medium tomatoes
STUFFING:
1 cup garlic/cheese croutons, crushed
2 tablespoons grated Parmesan cheese
2 tablespoons grated American or cheddar cheese
4 tablespoons melted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Chopped fresh parsley for garnish
Directions
Cut a thin slice off the top of each tomato.
Scoop out pulp, leaving a 1/2-in. shell.
Invert onto paper towels to drain.
Mix stuffing ingredients.
Spoon into tomatoes; sprinkle with parsley.
Place tomatoes in a baking dish; cover tomatoes with aluminum foil to prevent over-browning of stuffing.
Bake at 350° for 30 minutes or cook on grill until done.
Nutrition Facts:
146 calories
11 g fat
6 g saturated fat
24 mg cholesterol
434 mg sodium
11 g carbohydrate
2 g fiber
3 g protein
Seeding Tomatoes
Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
Baked Stuffed Tomatoes published in Country Extra July 1990, p49
