Stuffed Baked Tomatoes
Stuffed Baked Tomatoes are simple to make, so juicy and delicious. Ideal as a side dish for any meal. Enjoy it for breakfast with some omelette, toast, baked beans etc. Take advantage of the large juicy tomatoes that are in season.
Sharing This Recipe With FoodieMonday/ Bloghop
Every Monday the group decides on a theme. We work on our recipes over the week and post it the following Monday. The 59th theme was Stuffed Vegetables.
How I Decided On Stuffed Baked Tomatoes
Well several reasons, for one I love baked tomatoes, you know the kind we get with a full English Breakfast. I had this stuffed baked tomato recipe bookmarked for ages. Coincidentally, the vegetable vendor came with large tomatoes. Though tomatoes are classified as fruit and not vegetables, the group allowed me to use tomatoes.
Memories
Got up early on a Sunday morning, with English Breakfast in my head. Started preparing the tomatoes, they were in the oven and my daughter informs me that she cannot stay for breakfast as she has to be somewhere urgently. So here I am left with two stuffed baked tomatoes. Plans of an English Breakfast vanished and I enjoyed them with a toast on my own.
Over time have made these stuffed tomatoes with different fillings, either to serve as a side dish or as a light meal.
Some Stuffed Recipes You May Like
Stuffed Bhindi – my favourite
Stuffed Brinjals – a family favourite
Some Ideas What You Can Stuff The Tomatoes With
While for this recipe I have used spinach, mushrooms, cheese there are so many other options.
- Cooked quinoa, couscous, rice, small pasta or millet
- Vegetables like cooked peas, carrots, corn, etc.
- Use different kinds of cheese like feta, cheddar, mozzarella, brie, paneer, etc.
- Stuff with eggs, cooked meat, seafood, etc.
- Use fresh or dried herbs for flavour.
What Type Of Tomato To Use
Ingredients Required For Stuffed Baked Tomatoes
- Tomatoes – I have used beefsteak tomatoes. Use any round, large and plump tomatoes.
- Mushrooms – I used cremini mushrooms as that is what I had. Use any mushrooms of your choice.
- Spinach – I have used baby spinach, washed and roughly chopped.
- Garlic – peeled and chopped. Add according to your taste.
- Onion – peeled and finely chopped. Use red, white or yellow one.
- Herbs – I have used fresh oregano. Feel free to use any herb of your choice, fresh or dried.
- Olive oil/ Butter – use either. I have used butter as it goes well with tomatoes.
- Bread Crumbs – Helps to hold the stuffing together and during baking the stuffing does not become watery.
- Salt – add according to your taste. If you are using cheese that is salty then add less.
- Pepper Powder – or ground pepper. Add according to your taste.
STUFFED BAKED TOMATOES
Ingredients
- 2 large round tomatoes e.g. beefsteak
- ¼ cup tomato pulp chopped
- ½ cup mushrooms chopped
- 1 cup spinach chopped
- ¼ cup onion chopped
- 1-2 cloves garlic
- ¼ cup breadcrumbs
- ¼ cup brie roughly chopped
- 2-3 sprigs oregano
- 2 tsp butter
- ½ tsp salt
- ½ tsp pepper powder
Instructions
- Preheat the oven to 180°C.
- Wash the tomatoes. Wipe them gently with a kitchen towel.
- Slice the top off the tomatoes. If the tomatoes don't sit well then you may need to slice a bit off.
- Remove the centre hard core. With beefsteak tomatoes, it can be quite deep.
- Carefully remove it with a sharp knife.
- Then using a sharp knife scoop out the pulp of the tomatoes. You will be using a bit of it for the stuffing.
- Turn the scooped out tomatoes over on a kitchen towel. All the excess water will drain out.
- Prepare the stuffing. Mix all the ingredients except butter in a bowl.
- Turn the tomatoes over and place them in a baking tray.
- Apply 1 tsp each of butter to the inner sides of each tomato.
- Stuff the tomatoes with the stuffing. Push it down gently. Stuff till the top, forming a small mound.
- The amount of stuffing required will depend on the size of the tomatoes.
- Bake the tomatoes for 20-25 minutes or till the top appears light brown.
- Remove the baked tomatoes from the oven and serve immediately with some toast, omelette, baked beans, etc. Or any other dish of your choice.
Notes
- Be careful when you scoop out the pulp from the tomatoes. Don't scoop out too much from the sides otherwise on baking the tomato can split.
- Use stuffing of your choice.
- Bake till the tomatoes have become soft but still can hold the shape.
- Use herbs, cheese of your choice.
- Don't throw away the extra pulp. Use it up in curries, stew, soups, juice, sauce,to make tomato omelette, etc.
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