Pasta Stuffed Tomato
Stuffed Tomato Salad
Stuffed Tomato Salad
Long Grain & Wild Rice Stuffed Tomato
Avocado Stuffed Tomatoes


From: "Miriam Delaney" > I think stuffed
tomatoes look so nice and taste so good. I would like recipes for all
different sorts of stuffed tomatoes. TIA

Pasta Stuffed Tomato

this makes enough for eight guests.

5 Tbsp extra virgin olive oil
8 beef tomatoes
4 oz dried ditalini or other small pasta shapes
8 black olives, pitted and finely chopped
2 Tbsp finely chopped fresh basil
1 Tbsp finely chopped fresh parsley
2 oz freshly grated Parmesan cheese
salt and pepper
Fresh basil sprigs to garnish

Brush a baking sheet with olive oil Slice the tops off the tomatoes and
reserve to make caps. If the tomatoes will not stand cut a thin slice off
the bottom. Using a teaspoon, scoop out the tomato pulp into a strainer,
but do not pierce the tomato shells. Invert the tomato shells onto kitchen
paper, pat dry and then set aside to drain. Bring a large saucepan of
salted water to the boil. Add the ditalini or other pasta and 1 Tbsp of
the remaining olive oil and cook until tender, but still firm to the bite.
Drain the pasta thoroughly and set aside. Put the olives, chopped basil,
parsley and Parmesan cheese into a large mixing bowl and stir in the
drained tomato pulp. Add the pasta to the bowl. Stir in the remaining
olive oil, mix together well, season to taste with salt and pepper. Spoon
the pasta mixture into the tomato shells and replace the lids. Arrange the
tomatoes on the baking sheet and bake in a preheated oven on Gas mark 5
for 22 minutes. Remove the tomatoes from the oven and allow to cool until
warm. Arrange on a serving dish and serve with the fresh basil sprigs.



Stuffed Tomato Salad

4 large firm tomatoes
salt
stuffing
1/2 small tomato
1 1/2 tsp olive oil
1 1/2 tsp chopped onion
1 1/2 tsp chopped pimento
1/2 clove of garlic
1 1/2 tsp chopped ham
salt and pepper
2 eggs
2 Tbsp butter

Cut the tops off the tomatoes, and remove the cores, seeds, and juice
with a small spoon, leaving a firm cup of skin and flesh. Keep the tops if
desired. (The cores and juice can be sieved for use in a sauce or added to
tomato juice.)
Sprinkle the tomato cups inside with salt, and turn upside-down on a
plate to drain for 30 minutes. Fill with the stuffing.
Remove the stalks from the tops and replace them on the stuffed tomatoes
if desired. Serve the tomatoes on a bed of lettuce leaves.

Stuffing Skin, de-seed, and chop the tomato. Heat the oil in a saucepan,
add the onion and pimento, and simmer, covered, for a few minutes until
they soften. Meanwhile, crush the garlic. Add it to the pan with the
chopped ham and tomato, and simmer, uncovered, until the liquid has
evaporated. Season with salt and pepper and leave to cool. Scramble the
eggs in the butter. Leave to cool under buttered paper. When cold, mix
with the onion and pimento mixture.

Other Stuffings
cottage cheese with chives
1/2 clove of garlic
salt
white or Cayenne pepper

Drain any free liquid from the cheese. Crush the garlic, and mix it
thoroughly with the cheese, adding salt to taste, and either white pepper
or a few grains of Cayenne pepper for a hotter flavour.

or

2 hard-boiled eggs
1 small gherkin
2 tsp chopped onion
salt and pepper
mayonnaise

Chop the hard-boiled eggs and gherkin. Mix with the onion, season to
taste, and moisten with mayonnaise.

or

peeled prawns or shrimps
2 - 3 young lettuce leaves or leaves from a lettuce heart
salt and pepper
a few drops Tabasco sauce
mayonnaise

Chop the prawns or shrimps. Shred the lettuce leaves. Sprinkle both with
salt and pepper. Mix the Tabasco sauce into 2 tsp mayonnaise; then add
just enough extra mayonnaise to bind the shellfish mixture.



Stuffed Tomato Salad

6 tomatoes
celery
cucumber
shrimp
salt and pepper, to taste
mayonnaise
lettuce leaves or mixed salad greens


Prepare tomatoes. If desired, remove skins by scalding quickly. Cut a
slice from stem ends of tomatoes then scoop out pulp. Chill thoroughly.
Drain pulp, chop, then combine with an equal amount of chopped celery,
chopped cucumber, coarsely chopped shrimp (depending on size); sprinkle
with salt and pepper. Moisten shrimp mixture with mayonnaise. Refill
tomato shells and place on lettuce leaves to serve. Stuffed tomato salad
makes 6 servings.



Long Grain & Wild Rice Stuffed Tomato

1 Package Zatarain's Long Grain & Wild Rice Mix
2 Tbsp Butter or margarine
2 1/4 cups Water
1 cup Swiss cheese (grated)
3/4 cup Green onions (chopped)
8 Medium tomatoes
1/4 cup Olive oil

In a 2-quart saucepan, combine 2 1/4 cups water and 2 Tbsp butter or
margarine and bring to a boil. 2. Add Zatarain's Long Grain & Wild Rice
Mix, 1 cup grated Swiss cheese and 1/2 cup green onions. Blend thoroughly.
Reduce heat, cover and simmer over low heat for 25 minutes or until water
is absorbed. Remove from heat and let stand. While rice is cooking,
prepare tomatoes by cutting the top off and setting aside. Remove the core
and seed from each tomato. Stuff each tomato with the Long Grain & Wild
Rice Mix stuffing and return the cap to the top. Brush top of tomatoes
with olive oil and place on baking sheet. Bake in a preheated 350° oven
for 30 minutes. Remove tomatoes from oven and place on serving dish.
Garnish with remaining chopped green onion and parsley.



Avocado Stuffed Tomatoes

Yield: 4 servings

4 ea fresh tomatoes
1 ea ripe avocado
2 dr lemon juice
1 pinch chili powder
1 small handful of alfalfa sprouts
2 Tbsp chopped celery or green bell pepper
1 tsp chopped parsley
1 pinch coriander
Salt

Cut tops off tomatoes & scoop out insides. Save insides for another dish.
Mash avocado & mix with the rest of the ingredients. Stuff into the tomato
shells. Particularly good as an appetizer to a Mexican meal.

Baking: Prepare tomatoes as for broiling, then bake instead. For stuffed
tomatoes, halve firm tomatoes, drain them, and scoop out the pulp (reserve
it for use in the stuffing, if you wish). Salt and drain the halves, then
fill them with a stuffing, such as cooked rice, pasta, grains, cooked
corn, peas or other vegetables, or a bread or breadcrumb stuffing. Do not
overcook the tomatoes, or they will split and fall apart. Cooking time:
eight to 15 minutes in a 400°F oven.

Broiling: Broiled tomato halves are delicious served on their own or as an
accompaniment to meat or poultry. Halve firm tomatoes and place, cut-side
up, on a broiler pan. Sprinkle with breadcrumbs, herbs, grated cheese, and
a little olive oil, and broil. Cooking time: five minutes.

Sauteing: Use sauteed cherry tomatoes to lend color to a simple main dish.
Pierce each tomato with a pin (to prevent bursting) and saute them in hot
oil (with chopped garlic, if you like) until hot and tender. Toss with
chopped fresh herbs. Halved plum tomatoes can be cooked the same way.
Cooking time: one to two minutes.

Stewing: Skin and seed tomatoes, then place them in a pan with a little
water, broth, or tomato juice. Cover and cook until the tomatoes are
softened. Season to taste with salt, pepper, a pinch of sugar, if
necessary, and fresh or dried herbs, such as basil, oregano, tarragon, or
dill. Cooking time: 10 minutes.



As always
Linda in Tennessee



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