Stuffed Tomatoes
Stuffed Tomatoes

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, stuffed tomatoes. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Find Deals on Stuffed Tomato in Stuffed Animals on Amazon. Place the tomatoes in a small baking dish. Slice tomatoes in half horizontally and scoop out pulp and seeds. Cut the top quarter off of each of the tomatoes and reserve for later.

Stuffed Tomatoes is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Stuffed Tomatoes is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook stuffed tomatoes using 17 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Stuffed Tomatoes:
  1. Make ready 6 large Tomatoes
  2. Get 1/2 cup Sugar
  3. Get 1 cup White Rice
  4. Take 2 cup Water
  5. Prepare 1 Vegetable Bouillon Cube
  6. Prepare 1 lb Ground Beef
  7. Get 1 large Onion (Diced)
  8. Take 3 clove Garlic (Minced)
  9. Prepare 1/2 cup Tomato Sauce
  10. Prepare 6 oz Tomato Paste (one regular can)
  11. Prepare 1 tsp Dried Basil
  12. Take 1 tsp Dried Rosemary
  13. Make ready 1 tsp salt (split in two parts)
  14. Prepare 1 tsp Ground Black Pepper
  15. Take 4 tbsp Olive Oil
  16. Make ready 1/2 cup Bread Crumbs
  17. Make ready 1/2 cup Parmesan Cheese (split in two)

Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish. A generous drizzle of extra virgin olive oil helps these stuffed tomatoes as they bake to delicious, tender perfection. I love trying to find side dishes that are a little different than our normal veggie side dish, and these stuffed tomatoes are actually hearty and filling enough to be a main dish!

Steps to make Stuffed Tomatoes:
  1. Cut the tops of the tomatoes off (about 1/4 inch) and remove the innards (I typically save the innards in a freeze safe container for future dishes). Be careful not to penetrate the walls of the tomatoes. Cut holes in the tops of the tomatoes around the cores. Lightly dust the inside of the tomatoes with sugar as this helps reduce the acidity. Place the tomatoes—with the tops on—in a large baking dish (oiled—use 1 tablespoon of the olive oil), cover with plastic wrap and place in the refrigerator.
  2. Rinse the rice until the water is clear and not milky. Place the rice, water, ½ teaspoon of salt and vegetable bouillon cube in a one quart sauce pan. Place a snug fitting lid on the saucepan and, over high heat, bring to a boil. Immediately reduce heat to a very low setting and let steam, covered, for 20 minutes. Try to use the lowest setting possible so you don’t burn or over cook the rice. After 20 minutes remove the rice from the heat and let sit for 5 minutes.
  3. Heat the oven to 350°F.
  4. Brown the ground beef; drain the oil and set to the side.
  5. In a large pot add 3 tablespoons of olive oil the diced onion and minced garlic. Cook over medium heat until the onions are semi-transparent (do not brown the onions).
  6. Add the tomato paste and mix well.
  7. Add the tomato sauce, basil, rosemary, black pepper and remaining salt and mix well.
  8. Add the rice and lightly mix (do not mash or break rice grains) until all grains are covered.
  9. Add the ground beef and mix (again being careful not to damage rice grains). Let the mixture cook for 3 – 5 minutes.
  10. Add the bread crumbs and ½ cup parmesan cheese, mix and remove from heat.
  11. Remove the tomatoes from the refrigerator and stuff them with the mixture. Place the tomato tops back on the stuffed tomatoes. I usually add a little bit of the mixture in the holes of the tomato tops that were cut around the core.
  12. Sprinkle the tomatoes with the parmesan cheese and bake in the over for 25 minutes at 350°F.
  13. Let the tomatoes sit for 5 - 10 minutes before serving.
  14. Eat and enjoy

A generous drizzle of extra virgin olive oil helps these stuffed tomatoes as they bake to delicious, tender perfection. I love trying to find side dishes that are a little different than our normal veggie side dish, and these stuffed tomatoes are actually hearty and filling enough to be a main dish! Quick Tuna-Stuffed Tomatoes Fresh tomatoes are hollowed out, then filled with a flavorful tuna salad mixture that gets crunch from celery and cashews.—Taste of Home Test Kitchen, Greendale, Wisconsin Quick Tuna-Stuffed Tomatoes Recipe photo by Taste of Home How to make easy stuffed tomatoes with ground meat You'll want to scoop out the seeds on all of the tomatoes and cut the bottoms so they sit nicely without rolling. And, you can use any size to stuff with meat and cheese. For the cheese, I chose a Monterey Jack.

So that’s going to wrap it up for this special food stuffed tomatoes recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!