Hello everybody, it’s O’Neill, welcome to our recipe site. Today, I will show you a way to prepare a special dish, lee's stuffed summer tomatoes revisited. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Stuffed Summer Tomatoes! (Swaggerty's All Natural Sausage). Summer is here, the sun is out and the temperature is rising, so let's make something refreshing and light for your perfect summer lunch. Keto Stuffed Tomatoes - This is a version of stuffed shells using tomatoes instead of pasta.
Lee's Stuffed Summer Tomatoes Revisited is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Lee's Stuffed Summer Tomatoes Revisited is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook lee's stuffed summer tomatoes revisited using 13 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Lee's Stuffed Summer Tomatoes Revisited:
- Prepare 350 ' Preheated Oven
- Get 4 Vine Ripe Tomatoes (6-8 Ounces)
- Get Reserved Liquid and Pulp
- Take 3 \4 - 1 Cup Italian Seasoned Dry Bread Crumbs
- Make ready 1 \2 Teaspoon Table Salt
- Make ready 1 Teaspoon Dry Italian Seasoning Herbs
- Prepare 2 Tablespoons Granulated Sugar
- Get 1 \2 Teaspoon Cracked Black Pepper
- Prepare 1 \4 Cup Fresh Chopped Parsley (Not the dried stuff!!)
- Get 3 Tablespoons Parmesan Cheese
- Take 1 \2 Cup Shredded Monterey Jack Cheese
- Prepare 1 \2 Cup Shredded Sharp Cheddar Cheese
- Prepare 3 Tablespoons Extra Virgin Olive Oil
Don't waste the pulp you remove from the tomatoes. Whizz in a food processor, then press through a sieve. Season with a little salt and pepper and pour into a glass with plenty of ice, with or without a slug of vodka. With a paring knife, core tomatoes.
Steps to make Lee's Stuffed Summer Tomatoes Revisited:
- 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!!
Use a teaspoon to scoop out the center of each tomato. Season tomatoes with salt and pepper and place in a baking dish. Rice-Stuffed Tomatoes [Pomodori Ripieni di Riso] Adapted from a blend of Rachel Eats, Wednesday Chef, Silver Spoon and trial and error. As I mentioned above, you could deck these out with any number of compatible ingredients — crisped bits of proscuitto, mozzarella or pecorino cheese, olives or. The earliest designs on summer tomatoes are always the raw ones: tomato sandwiches, tomato salads, tomatoes peeled and sliced and fanned out on a Less obvious is the thrill of cooked summer tomatoes.
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