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Ideas for stuffed tomatoes?

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With the marvelous tomato harvest, I've been using tomatoes in just about every meal. One thing I haven't attempted much is stuffed tomatoes - I stick to fairly generic parmesan/herb/breadcrumb mixtures there. What else should I try stuffed in tomatoes? Bonus points if you can help me recall a baked/stuffed tomato recipe that involves sugar and cinnamon!

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  1. I was at a friend's house a couple of weeks ago. She made tomatoes stuffed with ground lamb and feta. I don't know the exact recipe, but it was great.

    1 Reply
    1. re: Wintergoblin

      Wintergoblin, if you or anyone wants to paraphrase or describe how they'd re-create this dish, I'd love input---this sounds awesome to me. Since I try to do the low-carb thing when I'm not dining out, my version would steer clear of rice etc...

    2. If you don't mind a cold stuffed tomato, I would say tabbouli or a rice salad would be nice. There's also the classic tuna or crab or chicken salad stuffed tomato.

      1 Reply
      1. re: bryan

        along these lines--you can also stuff tomatoes with guacamole.

      2. Crab stuffed tomatoes. Mix crab with cream cheese, sauteed shallots, and parmesan, s&p to taste, stuff and bake.

        1 Reply
        1. re: MobyRichard

          I like this Crab Tarragon salad http://find.myrecipes.com/recipes/rec...

        2. Not a stuffed variety but mighty nice choice for a tomato harvest!

          TOMATO MARMALADE

          3 quarts tomatoes (12 cups, after cutting)
          2 oranges
          2 lemons
          10 cups sugar
          2 tablespoons whole cloves
          6 tablespoons broken cinnamon stick

          REMOVE peel from tomatoes and cut in small pieces. Slice oranges and lemons very thin and quarter the slices. Pour off juice from the tomatoes. Add sugar. Stir until the sugar is dissolved. Add oranges, lemons, and spices which have been ties loosely in cheesecloth bag. Place mixture over high heat and boil rapidly, stirring often. Cook until clear and thick (about 50 minutes). Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 eight oz. jars.

          1. Here's a salmon stuffed tomato from Marcella Hazan.
            http://www.thedenverchannel.com/food/...

            1. stuff with roasted corn, crisp bacon, feta, scallions and cilantro...a light drizzle of good balsamic and a quick bake in the broiler just to get them hot. They are fantastic.

              1. For cold stuffed tomatoes, I like to make a salad with Israeli couscous, fresh herbs and arugula, currants, toasted almonds, and a lemony dressing with a little harissa for kick. I've also used a mix of roasted corn, chopped red onion, chopped peppers and black olives with lime juice and chili powder - you can add crumbled feta if you want.

                For hot stuffed t's, try using a strata mix - eggs, bread cubes, veggies and possibly cheese. I've stuffed them with risotto too (it's great with swiss chard risotto) or veggie burger "batter" - basically mashed beans with grated veggies, seasonings and some oatmeal as a binder.

                2 Replies
                1. re: piccola

                  Yay for Israeli couscous! I'm always looking for ways to showcase those adorable and delicious little pearls -- excellent idea. Mmmm.

                  1. re: foxy fairy

                    I just posted this on another thread ...
                    http://images.google.com/imgres?imgur...

                2. Here's another, although most of the other posts sound yummy too!

                  Broiled tomatoes stuffed with herbed quinoa, toasted chopped pine nuts and sauteed baby spinach. Ass a bit of ricotta salata on top and place under the broiler. Yummy and quite healthy :)

                  1. I like to empty out most of the insides of a tomato, put in a bit of salt, and then drop an egg in there. Throw that in the oven for a few minutes at 425 degrees and you've got a great, quick meal.

                    1. Wilt bitter greens in olive oil with shallots, and stir in the stuff you have scooped out of the tomato. Then fill the tomato half way with this mixture, add a spoonful of goat cheese, and top off with the bitter greens. Roast until the tomato is just starting to get soft.

                      2 Replies
                      1. re: Megiac

                        lamb/garlic/feta/pine nuts & spinach! sorry but skip the cinnamon and sugar...

                        1. re: TBird

                          TBird, can you elaborate a bit? Sounds really delicious...

                      2. Mash a nice tangy, goat cheese with a bit of minced fresh garlic. Cut plum tomatoes in half across their equators, trim what you have to so they stay upright, clear out the seeds and goo with your fingers and stuff the resulting pockets with the goat cheese, then top with a mixture of bread crumbs, grated parmesan cheese, chopped scallions (and/ or other herb of choice) and olive oil. Bake till soft and crumbs are lightly browned, then drizzle the crumbs with pesto before serving. Yum!

                        1 Reply
                        1. re: GretchenS

                          this sounds delicious - I know what I'm making tomorrow night!

                        2. Pot luck at 'chez Hughette' : Cook up some sausage, throw in some onion, mix with cooked rice . ..she may have snuck in a pinch of garlic, too, I can't be sure. warm slightly in oven...Wonderful family meal with garden- fresh tomatoes!

                          1. I just made Cat Cora's recipe for stuffed tomatoes... so good! Here is the post on them that I wrote for my blog: http://www.eatniks.com/2010/06/rememb...

                            1. I like plum tomatoes scooped out and stuffed with a quinoa, roasted pepper, fresh oregano, and feta mixture. Bake until warmed thru or if the quiona mixture is hot broil for a few minutes. Light and fresh...

                              1. A really good appetizer for summer:

                                20 or so cherry tomatoes
                                1 lb bacon, cooked and crumbled
                                1/2 cup mayonnaise, 1/2 cup chopped green onions
                                3 Tbls grated parmeson
                                2 Tbls chopped fresh parsley

                                cut a thin slice off the top and scoop out pulp. Invert on a paper towel to drain. Combine all other ingredients and mix well. Spoon into tomatoes and refrigerate a couple hours.

                                1. When I lived in Italy a few years I found a GREAT recipe in an (Italian) Cucina Italiana magazine. It was tomatoes stuffed with finely diced zucchini, onion, breadcrumbs and parmesan, then packed tightly into a casserole dish, covered with more cheese and then covered with phyllo pastry and baked. I checked the Cucina Italiana website and couldn't find it, but you could definitely improvise!