Search Results for "Tomato"
Recipe Results 2 of 182 pages
Guacamole Stuffed Cherry Tomatoes
Guacamole Stuffed Cherry Tomatoes Ingredients: 24 cherry tomatoes 1 ripe avocado 1 lime (juiced) 1 clove garlic (minced or grated) 2 tbsp chopped fresh cilantro (divided use) 1/2 tsp salt 1/2 tsp black pepper Directions: Cut out the stem of each cherry tomato, cutting deep enough to make a hole into the middle of the
Baked Stuffed Tomatoes
Submitted by Debra Flinner of Canton, Oh Ingredients: 6 medium tomatoes 1/4 cup finely chopped green pepper 1/4 cup Parmesan cheese, grated 1/3 cup croutons 1 t. salt Directions: Remove stem ends from tomatoes; cut thin slice from bottom of tomatoes to prevent tipping. Remove pulp from tomatoes, leaving 1/2 inch wall. Chop enough pulp
“Sun” Dried Tomatoes
“Sun” Dried Tomatoes Ingredients: 1 lb. Campari tomatoes, stems removed Sea Salt 1 Tbsp. Olive oil Italian Seasoning Directions: Preheat the oven to 225 F. I used a convection setting if you have it. Line a baking sheet with parchment paper. Slice tomatoes in half. Cut out the little core at the top of the
Spinach-Stuffed Tomatoes
Spinach-Stuffed Tomatoes Ingredients: 1/4 cup (1/2 stick) butter 2 medium onions, chopped 2 garlic cloves, minced 1-1/2 lbs. fresh spinach (stems removed), chopped 1-1/3 cups dry whole-wheat bread crumbs (4 slices) 2 eggs, beaten salt, to taste 8 to 10 small tomatoes Directions: In a large skillet, melt the butter over medium heat. Add the
Fried Tomatoes with Garlic
Ingredients: 3 plump cloves garlic 1/2 teaspoon red pepper flakes 2 tablespoons chopped flat leaf parsley 3 large firm but ripe tomatoes 2 tablespoons olive oil Sea salt and freshly ground black pepper Directions: In a small bowl, mix the garlic, red pepper flakes and parsley. Set aside. Heat the oil in a large skillet
Italian Stuffed Tomatoes
Ingredients: 8 medium tomatoes 1/2 pound bulk Italian sausage 3/4 cup chopped onion 2 garlic cloves, minced 1 cup chopped zucchini 2 tablespoons minced fresh basil or 2 teaspoons dried basil 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano 1 tablespoon red wine vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 cups
Country-Style Tomatoes
Ingredients: 4 large tomatoes 1 package (8 ounces) cream cheese, softened 1/4 cup minced fresh parsley 1 1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil 1 garlic clove, minced 1/4 teaspoon salt 1/4 cup all-purpose flour 1 cup bread crumbs 1 egg 1 tablespoon 2 percent milk 3 tablespoons butter 3 tablespoons olive
Cucumber Salad with Tomatoes
Ingredients: 2 cups cucumber (diced) 1 cup tomato (seeded and diced) 1⁄4 cup onion (chopped sweet) 2 cups couscous or rice, cooked 2 teaspoons dill weed (chopped dried or fresh) 1⁄2 cup Italian salad dressing, low-fat Directions: Toss together the cucumbers, tomatoes, onions, couscous (or rice), dill, and salad dressing. Chill for 1 hour. Serve.
Fried Green Tomatoes
Fried Green Tomatoes Ingredients: 2 egg whites, beaten 1 cup yellow cornmeal 1/2 tsp. fine sea salt 2 ripe green tomatoes, sliced crosswise to 1/4 inch 2 Tbsp. vegetable oil Directions: Preheat the oven to 200 F or the “keep warm” setting, if you have it. Place the egg whites in a shallow bowl for
Ravioli with Pan Roasted Tomatoes
Ravioli with Pan Roasted Tomatoes Submitted by: NAME OF SUBMITTER of TheirTown, OH Yield: Amount of Yield Prep time: 10 minutes Cooking time: 20 minutes Total time:30 minutes Ingredients: 1 pound fresh or frozen cheese ravioli 3 tablespoons butter 1 pint cherry or grape tomatoes Salt and pepper, to taste 3 cloves of garlic, minced
