How to Make Any-night-of-the-week Stuffed Tomatoes

Stuffed Tomatoes. Baked Tomatoes Stuffed with Lamb and Fresh Herbs Image zoom Summer vegetables like eggplant and zucchini are terrific fillings for these Greek-inspired stuffed tomatoes. Tomatoes hollowed out and stuffed with canned tomatoes with green chile peppers, bread crumbs, cheese and smoked sausage. Substitute the fresh flesh of the tomatoes for the canned tomatoes with chiles, if you like.

Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.

Hey everyone, it's John, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, stuffed tomatoes. It is one of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

Stuffed Tomatoes is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It's appreciated by millions daily. Stuffed Tomatoes is something which I've loved my whole life. They're fine and they look wonderful.

Baked Tomatoes Stuffed with Lamb and Fresh Herbs Image zoom Summer vegetables like eggplant and zucchini are terrific fillings for these Greek-inspired stuffed tomatoes. Tomatoes hollowed out and stuffed with canned tomatoes with green chile peppers, bread crumbs, cheese and smoked sausage. Substitute the fresh flesh of the tomatoes for the canned tomatoes with chiles, if you like.

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

Ingredients requirements of Stuffed Tomatoes:

1. Prepare 6 large of Tomatoes.
2. You need 1/2 cup of Sugar.
3. Require 1 cup White Rice.
4. Give 2 cup - Water.
5. Need 1 Vegetable Bouillon Cube.
6. Give 1 lb - Ground Beef.
7. Give 1 large for Onion (Diced).
8. Require 3 clove of Garlic (Minced).
9. Give 1/2 cup - Tomato Sauce.
10. Provide 6 oz - Tomato Paste (one regular can).
11. Require 1 tsp of Dried Basil.
12. Provide 1 tsp Dried Rosemary.
13. Require 1 tsp salt (split in two parts).
14. You need 1 tsp for Ground Black Pepper.
15. Provide 4 tbsp for Olive Oil.
16. Need 1/2 cup Bread Crumbs.
17. Require 1/2 cup for Parmesan Cheese (split in two).

Sprinkle the cored and seeded tomatoes with salt and place upside down to drain. BEST stuffed tomatoes you will come across! This stuffed tomato recipe is prepared Greek-style with a hearty, flavor-packed stuffing mixture of ground meat, rice with onions, garlic, fragrant spices like cumin, oregano, and nutmeg, and fresh herbs. A generous drizzle of extra virgin olive oil helps these stuffed tomatoes as they bake to delicious, tender perfection.

Stuffed Tomatoes making process:

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.

Using a small spoon, scoop out insides, then place tomatoes upside-down on a paper towel. Halve the tomatoes and put in one layer in a shallow ovenproof dish. Spread each cut side with a little mustard, then sprinkle a little of the crumb mix on the top. Place tomatoes in well oiled casserole dish. Top each with a tablespoon of cheese.

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