Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, cheesy stuffed tomatoes. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
These vine tomatoes are stuffed with four different cheeses, olive oil, and breadcrumbs, then baked until tender and crisp on top. These stuffed tomatoes are full of sausage, rice and plenty of cheese, then topped with parmesan and breadcrumbs and baked to perfection. A unique main course that's sure to get rave reviews!
Cheesy Stuffed Tomatoes is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Cheesy Stuffed Tomatoes is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook cheesy stuffed tomatoes using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Cheesy Stuffed Tomatoes:
- Make ready Red Cooking Tomatoes
- Make ready 1 Tomatoes, as many as you want to make
- Make ready Filling (this is per tomato)
- Get 2 1/2 tbsp Low Fat Cottage Cheese (u can use regular if u wish)
- Take 4 1/2 tbsp Crumbled Feta Cheese (low fat or regular)
- Make ready 3/4 tsp Dry Ranch Dressing Powder
- Prepare 3/4 tsp Minced Garlic
- Prepare 2 tbsp Chopped Fresh Kale leaf
- Prepare 2 1/2 tbsp Parmesan Cheese Powder
- Get 1 dash Onion Powder
- Get 1 dash Sea Salt
Tear mozzarella into bite-size pieces and snuggle into tomatoes. Top with remaining filling (you may need to gently press filling. Laura posted a recipe for vegan goat cheese stuffed tomatoes last week that caught my eye. I don't usually make stuff vegan on purpose having no reason to, but I'll gladly eat that way if it tastes good.
Instructions to make Cheesy Stuffed Tomatoes:
- Pre-heat oven to 300°F
- Line a baking dish with tin foil
- Carve the tops off the tomatoes the way you would carve the top from a pumpkin
- Gently scoop out the insides so as not to puncture through the tomato. You can discard the insides as they are not needed for this recipe.
- In a small bowl, mix the cottage cheese, dry ranch, onion and garlic, feta cheese, salt, kale, and 2 tbs of the Parmesan - save 1/2 tbs of Parmesan
- You want the consistency to be almost like a thick paste, which is why there is more feta than cottage cheese. If it's too runny the filling will boil out of your tomatoes when cooking.
- Using a small spoon, gently pack the filling a little bit at a time into the tomato. I put a little bit in and then mash it against the edges first to fill all of the crevices. You want them packed tightly and full enough so some filling is peeking out the top.
- Sprinkle remaining Parmesan on top and put in the oven for 20-30 minutes but WATCH them so they do not burn. You will know they are done when the Parmesan on top is lightly browned and the skin of the tomato looks almost blistered.
- Enjoy these as a snack or a fun side dish with your main dish.
These stuffed tomatoes are the essence of summer. Field-fresh tomatoes, stuffed with an aromatic, Mediterranean-inspired mixture of couscous, fresh herbs, mushrooms and olives, topped. Serve up a small batch or double, triple, or quadruple the recipe to feed a crowd. Stuffed tomatoes can be made in numerous ways, all delicious and filling. They can be used as a meal on their own with a bit of rice or couscous.
So that’s going to wrap this up with this special food cheesy stuffed tomatoes recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
