Time 1h15m Yield 2 to 3 servings Number Of Ingredients 9 Steps:
Heat the oven to 350 degrees. Brush a baking dish, large enough to hold the tomatoes snugly, with a little olive oil. Arrange the tomatoes in the dish, cut side up, and sprinkle lightly with salt. Place a large frying pan over medium-high heat, and add 3 tablespoons olive oil. Heat until shimmering. Add onion and sauté until golden and translucent, about 5 minutes. Add garlic and zucchini, and sauté until the zucchini is just starting to soften, about 2 minutes. Remove pan from the heat, and add cilantro, chile flakes, and 2 tablespoons pistachios. Season with salt to taste, mixing well. Divide the filling equally among the tomatoes, mounding the tops. Bake for 45 minutes, or until the vegetables are cooked as desired. Garnish with the remaining pistachios. Serve warm or at room temperature.
Time 25m Yield 2 Number Of Ingredients 5 Steps:
Preheat oven to 400 degrees F (200 degrees C). Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese. Bake in preheated oven for 15 minutes.
Time 50m Yield 4 Number Of Ingredients 12 Steps:
Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish. Remove the tops from tomatoes; scoop out the insides. Chop the tomato meat and set aside for later use. Liberally season the insides of tomatoes with salt and black pepper. Melt butter in a frying pan over medium-high heat. Cook and stir onion and green onion until lightly browned, 1 to 2 minutes. Add green pepper, ham, rice, and thyme; cook until warmed, 3 to 5 minutes. Remove from heat. Fill each tomato with the rice mixture, 2 to 3 shrimp, and reserved tomato meat. Pour about 1 tablespoon chicken broth into each tomato. Place tomatoes in the prepared baking dish. Spoon any leftover rice mixture and tomato meat around the stuffed tomatoes in the baking dish. Bake in the preheated oven until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 20 minutes. Sprinkle tomatoes with Parmesan cheese and bake until cheese is melted, 3 to 5 more minutes.
Time 1h Yield 12 serving(s) Number Of Ingredients 19 Steps:
Slice off the tops of the tomatoes, save for caps. Scoop out the pulp (reserve for other use). Sprinkle hollowed tomatoes lightly with lemon juice (reserve at least 2 tbsp of lemon juice) and salt. Invert the tomatoes onto paper towels to drain. Heat Olive Oil in a large skillet, medium heat. Add onions and cook until clear and just golden, stirring occasionally, about 10 minutes. Add currants, Pine nuts,dill, parsley,allspice, pepper, paprika, cinnamon and cayenne, stir 2 minutes. Add Lemon Juice. Mix Rice into the onion mixture. Adjust seasoning. Press mixture into the hollowed out tomatoes and cover with the reserved tops. Preheat oven to 375F degrees, Brush baking dish witholive oil. Arrange tomatoes in the dish, they should fit snugly. Blend Wine (apple juice), water and olive oil. Drizzle over the tomatoes Bake until tomatoes are tender but still firm about 15 minutes. Bring tomatoes to room temp before serving.
