Shrimp-Stuffed Tomato Hors d'oeuvres Italian Bread Salad
Stuffed Tomato Stuffed Tomato Salad Stuffed Tomato Salad
Baked Corn-Stuffed Tomatoes Baked Stuffed Tomatoes
Request From: "Toni Simms" <[email hidden]> I know you
can stuff and bake tomatoes. I think this would make a
very pretty side dish. I would appreciate any recipe you
have. Thanks
Stuffed Tomato Recipe
This stuffed tomato recipe has shrimp as its' filling of
choice. It's a wonderful cold appetizer recipe, perfect
summer party food. Try the pesto version.
Shrimp-Stuffed Tomato Hors d'oeuvres
48 cherry tomatoes
1/2 lb. small shrimp, shelled and deveined 3 tablespoons
onion, chopped fine 3 tablespoons minced parsley 1
small avocado 2 tablespoons each of olive oil and
lemon juice or
2//4 cup Italian dressing Salt and pepper to taste
Chop the shrimp, onion and parsley very fine. (These can be
prepared in a food processor .) Chop the avocado fine
without mashing. Combine olive oil, lemon juice, salt and
pepper in a medium bowl. Add the chopped items and mix well.
Set aside. Slice about a third off the top of each tomato.
Carefully scoop out the seeds and a little of the pulp with
a very small spoon or melon scoop. Stuff the tomatoes with
the shrimp mixture, mounding slightly. Chill. Makes 48 hors
d'oeuvres.
Variation:
Add 2 tablespoons of finely chopped pine nuts to the lemon
and olive oil version for a pesto flavor.
Italian Bread Salad Stuffed Tomato
4 med. sized tomatoes 1 1/3 cup dry Italian bread
cubes (1/2"😉
3/2 cup chopped cucumber Pinch ground black pepper
4/3 cup chopped celery Pinch garlic powder 2 Tbsp. sliced
radishes, quartered
5/3 cup vegetable oil
6/4 tsp. salt 2 tsp. red wine vinegar
7/4 tsp. tarragon leaves, crushed Use ripe tomatoes.
In a large bowl, place bread, cucumber, celery, radishes.
Combine oil, vinegar, tarragon, salt, garlic powder, black
pepper. Pour over bread mixture. Coat evenly. Chill 30
minutes. Turn tomatoes, stem side down. Cut tomatoes part
way through into 6 wedges. Open gently to form a star. Spoon
8/2 cup of bread mixture into each tomato. Garnish with
parsley. 4 portions.
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, chopped, 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.
Stuffed Tomato Salad
4 large firm tomatoes salt stuffing
9/2 small tomato 1 1/2 tsp olive oil 1 1/2 tsp chopped
onion 1 1/2 tsp chopped pimento
10/2 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.
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.
Baked Corn-Stuffed Tomatoes
2 medium-sized ripe tomatoes 1 cup -- (1/2 of 10 oz. pkg.)
frozen kernel corn 1 Tbsp. minced onion 1 Tbsp. chopped
green pepper 1 tsp. vegetable oil
11/4 tsp. thyme
12/4 tsp. basil freshly ground pepper to taste 1 Tbsp.
coarse bread crumbs 1 tsp. margarine -- melted
Preheat oven to 400 degrees. Cut the tops off tomatoes and
scoop out seeds and pulp, leaving enough pulp to keep the
tomato skin intact. Drain tomatoes upside down. Cook corn as
directed on package. Saute onion and green pepper in oil
until tender. Add corn, thyme and basil. Season to taste
with pepper. Heat gently 1 minute. Fill tomatoes with corn
mixture. Place tomatoes in shallow baking dish and sprinkle
tops with crumbs. Place
13/4 pat of margarine atop each tomato. Bake 10 to 15
minutes or until heated through.
Baked Stuffed Tomatoes
(4 servings)
8 large tomatoes
14/2 tsp. celery salt pinch garlic salt sliced bread
15/4 cup grated cheese 3 Tbsp. chopped parsley 2 Tbsp.
butter Worcestershire sauce 1 tsp. cornstarch
16/2 cup sour cream juice of 1 lemon 1 tsp. sugar 5 Tbsp.
cooked ham
Cut tops off tomatoes, scoop out centers. Sprinkle insides
with mixture of celery and garlic salts. Turn upside down
and let drain. Soak bread in hot water, squeeze dry, place
in bowl. Mix in grated cheese, parsley, chopped ham. Fill
tomatoes with stuffing, replace tops. Melt butter, add
Worcestershire (dash), cornstarch blended with cream, lemon
juice, sugar, 5 Tbsp. water. Hat, don't boil, pour around
tomatoes. Cook at 400 degrees for 15 minutes. Wash tomatoes
gently in cold water before serving them. To cut tomato
slices for a salad or sandwich, stand the tomato upright and
cut from top to bottom--the slices will retain their juices
better than slices cut from side to side. Add sliced
tomatoes to salads and sandwiches at the last minute because
they begin to release their juices as soon as they are cut;
contact with salty condiments or dressings will draw out
more juice. To remove excessive seeds or juice, cut the
tomato in half crosswise, then hold each half cut-side down
and squeeze it gently (you can sieve the juice and drink
it). If you need very well drained tomato halves (for a
stuffed tomato recipe, for instance), salt them lightly,
then place them, with the cut-side down, on several layers
of paper towel.
When a recipe calls for peeled tomatoes, drop them into a
pot of boiling water and blanch for 15 to 30 seconds (the
harder the tomato, the more time it requires). Remove the
tomatoes from the pot with a slotted spoon and cool them
briefly under cold running water. The skin can then be
pulled off easily, using a paring knife. You can also spear
tomatoes individually on a cooking fork and turn them slowly
over a gas flame until the skin splits and can be pulled
off. Or, you can loosen the peel in a microwave oven by
heating it for 15 seconds on high power.
For cooked dishes, you can prepare tomatoes in a variety of
quick, easy ways:
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.
from me to you [email hidden] Linda in Tennessee
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