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" >
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
1//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")
1/2 cup chopped cucumber
Pinch ground black pepper
1/3 cup chopped celery
Pinch garlic powder
2 Tbsp. sliced radishes, quartered
1/3 cup vegetable oil
1/4 tsp. salt
2 tsp. red wine vinegar
1/4 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
1/2 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
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.

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
1/4 tsp. thyme
1/4 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
1/4 pat of margarine atop each tomato. Bake 10 to 15 minutes or until
heated through.



Baked Stuffed Tomatoes

(4 servings)

8 large tomatoes
1/2 tsp. celery salt
pinch garlic salt
sliced bread
3/4 cup grated cheese
3 Tbsp. chopped parsley
2 Tbsp. butter
Worcestershire sauce
1 tsp. cornstarch
1/2 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

Linda in Tennessee

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