Stuffed Tomatoes with Quinoa, Soft Tofu, basil, shallots

Stuffed Tomatoes with Quinoa, Soft Tofu, basil, shallots
Ingredients:

• 6 medium-large, ripe red Tomatoes. Each tomato should average about 5 ounces each.
• 1/2 cup of silky soft Tofu
• 1 tablespoon of  Hot Sauce, to your preferred taste
• 1 tablespoons of extra virgin Olive Oil, plus a little to drizzle
• about 12 fresh Basil leaves, chopped
• 2 shallots, minced
• 1 teaspoon Soy Sauce
• 1 Garlic Clove, finely minced
• 1/2 cup of Couscous or Quinoa
• sea salt and fresh cracked black pepper to taste

Instructions :
Furst of all pre-heat oven to 350º F and place rack in middle of oven. And then butter or oil a medium baking dish or of the size where the tomatoes will fill and just lightly be touching each other in the pan.
Carefully, using a serrated knife, cut the tops of each tomato, allowing enough room for you to spoon in the mixture. Next is to scoop out the flesh of each tomato. If needed, break up any large chunks of the tomato flesh. Arrange the hollowed out tomato shells in the greased baking dish. Lightly brush the outside of the tomatoes with a bit of olive oil.
And then for the filling, combine 2/3 cup of the tomato flesh & juice, tofu, hot sauce, olive oil, most of the basil, shallots, soy sauce, salt, black pepper and garlic in a bowl. Add the quinoa and stir until all ingredients are combined. Adjust the filling to your acquired taste with salt and pepper. Using a spoon, fill the stuffing in the tomatoes till the tomatoes are almost full.
Bake the tomatoes for about 50-60 minutes, or until the quinoa is cooked. The tomatoes will start to wrinkle and brown. If this happens before the quinoa is fully cooked, then cover the tomatoes with aluminum foil and continue cooking the tomatoes until the filling is full cooked. The top layer of quinoa on the tomatoes will be slightly crunchy.
Drizzle with a bit of olive oil and remainder of the basil. Serve warm...enjoy the stuffed tomatoes !

Grilled Stuffed Tomatoes

Grilled Stuffed Tomatoes
Ingredients

• 6 large tomatoes
• 2 tablespoons chopped green onions
• 2 tablespoons chopped basil leaves
• 6 ounces goat cheese
• Salt and freshly ground black pepper
• 2 cups cooked orzo
• 2 tablespoons extra-virgin olive oil
• 1/4 cup grated Parmesan

Instructions :
Preheat the grill to medium heat.

Cut the tomatoes and core them, removing all the seeds and juice.

In a medium bowl add the onions, basil, and goat cheese. Mix and season with salt and freshly ground black pepper. Add cooked orzo and combine. Stuff the tomatoes with the mixture. Drizzle olive oil over the tomatoes. Top the tomatoes with the Parmesan.

Place the tomatoes directly on the grill with the cover closed and cook for 10 minutes. The juices will begin to run. Remove from grill and place on platter.

Herb Stuffed Tomatoes

Herb Stuffed Tomatoes
Ingredients

• 5 beefsteak tomatoes
• 1 cup chopped flat-leaf parsley leaves
• 3/4 cup Italian-style bread crumbs
• 1 cup grated provolone
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon butter, softened
• 2 tablespoons extra-virgin olive oil

Instructions :
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...enjoy it !

Creamed Spinach Stuffed Tomatoes

Creamed Spinach Stuffed Tomatoes
Ingredients :

• 1 cup heavy cream
• 1 tablespoon extra-virgin olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• Salt and freshly ground black pepper
• 2 boxes chopped frozen spinach, defrosted
• A few grates nutmeg
• 2 large beefsteak tomatoes
• 1/2 cup blue cheese crumbles
• Chopped chives, for garnish

Instructions :
First of all place the cream in a small pot and reduce by half by gently simmering 20 minutes.

Heat a medium skillet with olive oil over medium heat, add onions and garlic, season with salt and pepper and saute until translucent, 6 to 7 minutes. Drain the spinach by wringing dry in clean kitchen towel. Separate the spinach with your hands and add to onions and garlic. Season spinach with nutmeg then stir in the reduced cream. Adjust flavor with salt and pepper.

And then preheat broiler.

Trim the tops off tomatoes and scoop out the seeds. Stuff tomatoes with creamed spinach and top each with 1/4 cup blue cheese. Broil to brown the cheese. Garnish the tomatoes with chives...enjoy the stuffed tomatoes !

Tomatoes Stuffed with Rice

Tomatoes Stuffed with Rice
Ingredients

• 1 cup Arborio rice (or other short-grain white rice)
• 6 ripe but firm large tomatoes
• 4 tablespoons olive oil, plus extra for drizzling
• Salt and freshly ground black pepper
• 1 garlic clove, minced
• 3 tablespoons chopped fresh basil leaves
• 2 tablespoons chopped fresh Italian parsley leaves
• 1/4 cup grated Parmesan

Instructions :
Cook the rice in a medium saucepan of boiling salted water, stirring periodically, until just cooked through, about 10 minutes. Drain the rice. Next is to rinse the rice under cold running water. Set the rice aside.

Preheat the oven to 350 degrees F.

And then 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.

Next is to oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil. And then 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 ..enjoy it !

Stuffed Tomatoes

Stuffed Tomatoes
Ingredients

• 2 vine-ripened tomatoes
• Salt
• 1/2 cup bread crumbs
• 1 clove garlic, minced
• 1/4 cup finely chopped fresh basil leaves
• Freshly ground black pepper
• 1/2 cup grated Parmesan
• 1/4 cup olive oil

Instructions :
First of all preheat oven to 400 degrees F.
Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.

Baked Stuffed Tomatoes Recipe

Baked Stuffed Tomatoes Recipe
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

Instructions :
First of all cut a thin slice off the top of each tomato. And then scoop out pulp, leaving a 1/2-in. shell. Invert onto paper towels to drain. Next is to 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. Ready to serve 6 ..enjoy it !.