Stuffed Tomato Recipes: A Meal in an Edible Bowl

Virtually any recipe for stuffed peppers also works well with stuffing tomatoes. Try these stuffed tomato recipes, a delicious meal in an edible bowl.
By Brook Elliott
February/March 2002
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Try these easy stuffed tomato recipes for a quick, easy meal.

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Stuffed tomato recipes create an easy edible meal in a tomato bowl.

Virtually any recipe for stuffed peppers also works well with stuffing tomatoes. Plus any of your favorite stuffed tomato recipes — from cold salads to tuna to three-bean — can be used to fill these edible bowls.

Here are several of our favorite fillings:

Tomatoes Stuffed With Beans Recipe

1 cup small white beans
1/2 large onion, chopped
1 tablespoon butter
White pepper
6-8 stung tomatoes, tops removed
Olive oil
2 tomatoes, peeled and chopped
Worcestershire sauce
3/4 cup grated smoked cheese

Soak beans overnight. Cook until tender. Drain.

Saute onion in butter until cooked but not browned. Combine with drained beans, salt and white pepper.

Lightly rub outside of stuffing tomatoes with olive oil. Place in a baking pan in a single layer.

In each tomato put a thin layer of beans. Cover with a layer of chopped tomatoes. Brush with Worcestershire sauce. Sprinkle cheese over tomato. Repeat layers until all stuffers are filled.

Cover pan and bake at 350 degrees for 25 minutes. Remove cover and bake another 5 minutes.

Quinoa Fruit Salad in Tomatoes Recipe

1/2 cup quinoa
1/2 cup dried fruits
Pinch cardamom
1/2 cup seedless grapes, quartered
1/2 teaspoon coriander
1/8 teaspoon nutmeg
1/2 teaspoon black pepper
1/2 teaspoon powdered ginger
3/4 cup chopped scallions
1/4 cup chopped almonds
1/2 cup olive oil
6-8 stuffing tomatoes, tops removed

Cook quinoa. Soak dried fruits in boiling water and chop coarsely.

In a large bowl combine quinoa, drained fruit and other ingredients except tomatoes. Chill several hours and fill tomatoes.

Tomatoes Stuffed With Millet and Mushrooms Recipe

1 onion, chopped
1/2 pound mushrooms, coarsely chopped
1/2 stick butter
Juice of one lime
1 small head cauliflower, divided into florettes
Olive oil, divided
2 cloves garlic, minced
1/2 teaspoon basil
Salt and pepper, to taste
1 1/2
cups cooked millet
1 1/2 cups grated Swiss cheese
6-8 stuffing tomatoes, tops removed

Saute onions and mushrooms in butter and lime juice. Set aside.

Saute cauliflower in a little oil with the garlic, basil, salt and pepper. Add to onion-mushroom mix.

Combine all ingredients except tomatoes. Lightly rub outside of tomatoes with olive oil. Stuff tomatoes with mixture, pressing down lightly to compact the stuffing. Bake at 350 degrees for 30 minutes.

Yellow Tomatoes Stuffed With Shrimp and Salsa Recipe

This is a quick, but zesty, first course.

4 yellow stuffing tomatoes
1 avocado
1 teaspoon fresh lemon juice
1/2 pound cooked baby shrimp
1 cup of your favorite salsa
Garnish: fresh sprigs of cilantro

Cut the tops off the stuffing tomatoes and take the seeds and liquid out of the cavity. Stand them upright on a serving plate. Cut the avocado into 1/2 inch cubes and sprinkle with lemon juice. Add baby shrimp and salsa and gently mix the ingredients together. Stuff the tomato cavities with the filling and garnish with cilantro.

From The Edible Rainbow Garden by Rosalind Creasy.

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