Stuffed Tomatoes Recipe

History of Stuffed Tomatoes:
The concept of stuffing vegetables with flavorful fillings has been a part of culinary traditions all around the world for centuries. Stuffed tomatoes are a variation of this popular cooking technique that brings together the natural sweetness of tomato with a savory filling. While there is no exact record of when the recipe for stuffed tomatoes originated, it is believed to have been concocted in the Mediterranean region, where tomatoes have been cultivated for thousands of years.

Fun Facts about Stuffed Tomatoes:
- Tomatoes are believed to have been first domesticated in ancient Mesoamerica, which is present-day Mexico and Central America.
- The name "tomato" comes from the Aztec word "xitomatl," meaning "plump thing with a navel."
- The popularity of tomatoes spread throughout Europe and the world after they were brought to the continent by Spanish conquistadors in the 16th century.
- Stuffed tomato recipes can be found in various cuisines like Italian, Turkish, Greek, and Middle Eastern.
- Stuffed tomatoes are not only delicious but also visually appealing, making them a great dish to serve at parties and gatherings.

Now, let's dive into the recipe for Stuffed Tomatoes:

- 6 medium-sized tomatoes
- 1 cup grated bread crumbs
- 2 tablespoons chopped fresh parsley
- 1 small onion, minced
- 1 teaspoon salt
- 1 teaspoon paprika
- 4 tablespoons melted butter

1. Preheat your oven to 375°F (190°C).

2. Select tomatoes of uniform size, ensuring they are ripe but firm. Cut off a thin slice from the stem end of each tomato and set it aside. This will be used as a lid later.

3. Gently scoop out the pulp from the tomatoes using a spoon, leaving a hollow center. Reserve the pulp for later use in other dishes or sauces.

4. In a bowl, combine the grated bread crumbs, chopped parsley, minced onion, salt, and paprika. Mix well to distribute the flavors evenly.

5. Gradually pour the melted butter into the breadcrumb mixture, stirring continuously. The goal is to moisten the breadcrumbs without making them soggy.

6. Spoon the breadcrumb mixture into the hollowed-out tomatoes, filling them generously. Press down the filling gently to create a compact mound in the center of each tomato.

7. Replace the tomato lids that were set aside earlier on top of each tomato, to keep the filling intact and prevent it from drying out during baking.

8. Place a small piece of butter on top of each tomato.

9. Arrange the stuffed tomatoes in a baking dish and transfer it to the preheated oven.

10. Bake the tomatoes for approximately 25-30 minutes, or until the tomatoes are tender and the tops are delicately browned.

11. Once baked, carefully remove the stuffed tomatoes from the oven and let them cool for a few minutes before serving. The tomatoes can be served warm or at room temperature.

Stuffed tomatoes can be enjoyed on their own as a light lunch or served as a side dish alongside grilled meats or fish. They also make a great addition to summer buffets and picnics.

Similar Recipe Dishes:
If you enjoy stuffed tomatoes, you might also like these similar recipe dishes:
- Stuffed Bell Peppers: Substitute tomatoes with bell peppers and fill them with a mixture of rice, ground meat, vegetables, and herbs. Bake until the peppers are tender and the filling is cooked through.
- Stuffed Zucchini: Cut zucchini into boat-like shapes, scoop out the flesh, and fill with a flavorful mixture of bread crumbs, cheese, herbs, and spices. Bake until the zucchini is tender and the filling is golden.
- Stuffed Eggplant: Slice the eggplant in half lengthwise, scoop out the flesh, and stuff the shells with a mixture of cooked vegetables, rice, and spices. Bake until the eggplant is tender and the filling is heated through.

Experiment with various fillings and spice combinations to create your own unique variations of stuffed vegetables. Have fun exploring the world of stuffed dishes and enjoy the deliciousness they bring to your table!



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