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 !.