Lee's Stuffed Summer Tomatoes Revisited. Lightly salt inside of tomatoes and place upside down on a plate to drain. Depending on how much juice you have you may need more or less breadcrumbs. Use a spoon to remove any leftover seeds or pulp.
Stuffed tomatoes are a great way to use ripe, summer tomatoes.
They are plentiful in most gardens this time of year and if you are fortunate enough to have them; odds are, you are looking for ways to use them up.
Try stuffing them with a mixture of flavorful herbs and breadcrumb mixed with crab meat.
You can have Lee's Stuffed Summer Tomatoes Revisited using 13 ingredients and 4 steps. Here is how you cook it.
Ingredients of Lee's Stuffed Summer Tomatoes Revisited
- You need 350 of ' Preheated Oven.
- It's 4 of Vine Ripe Tomatoes (6-8 Ounces).
- Prepare of Reserved Liquid and Pulp.
- It's 3 of \4 - 1 Cup Italian Seasoned Dry Bread Crumbs.
- Prepare 1 of \2 Teaspoon Table Salt.
- You need 1 Teaspoon of Dry Italian Seasoning Herbs.
- Prepare 2 Tablespoons of Granulated Sugar.
- It's 1 of \2 Teaspoon Cracked Black Pepper.
- Prepare 1 of \4 Cup Fresh Chopped Parsley (Not the dried stuff!!).
- Prepare 3 Tablespoons of Parmesan Cheese.
- You need 1 of \2 Cup Shredded Monterey Jack Cheese.
- It's 1 of \2 Cup Shredded Sharp Cheddar Cheese.
- Prepare 3 Tablespoons of Extra Virgin Olive Oil.
Heirloom Tomatoes Stuffed with Summer Succatosh Thomas Keller hollows out heirloom tomatoes and fills them with succotash made of lima beans, peppers, and corn for a stunning presentation. Stuffed mushrooms, peppers, zucchini, and of course tomatoes were all commonly showcased as the chicest of dinner party fare. Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. LINK BELOW FOR COMPLETE RECIPE:These stuffed tomatoes are literally exploding with amazing summer garden-fresh flavor.
Lee's Stuffed Summer Tomatoes Revisited step by step
- Core and slice off tops of tomatoes. Using a spoon gently scoop out the flesh of tomatoes. I use a serrated grapefruit spoon to do this. Save all the flesh and juice in a separate bowl. Lightly salt inside of tomatoes and place upside down on a plate to drain..
- Add all other 10 ingredients to your reserved tomato mixture. Depending on how much juice you have you may need more or less breadcrumbs. Start with a 1\2 Cup and work up from there. You want the mixture to be thick enough to work with..
- Spoon mixture generously into your tomatoes. You really shouldn't haven't any stuffing leftover. Pile high generously..
- Bake for 25-30 minutes until stuffing mixture is cooked through. I usually broil for the last 2 minutes to enhance browning on the tops. Message me with any questions. Enjoy the summer!!.
Welcome to Friday's For The Love of Food, Summer Tomato's weekly link roundup. This week Big Food and EU eliminate plastics and waste, rubber and wood found in Tyson nuggets, and portion control still wins the weight loss game. Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Place the tomatoes in a small baking dish. A spectacular stuffing tomato with gorgeous golden streaked skin.