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Stuffed Tomatoes. Click on image to view larger size in a new window.Stuffed Tomatoes

Preheat oven to 350-degrees F. Prepare couscous mix according to package directions; set aside. Rinse tomatoes under cold water. Cut the top off of each tomato. Remove core from tops and finely chop remaining flesh; set aside. Using a spoon or melon-baller, carefully scoop out tomatoes; turn upside down on paper towels to drain. Discard pulp and seeds.

 

Heat two tablespoons of olive oil in a large skillet over medium to high heat. Add chopped onion and cook until soft, about three minutes, stirring frequently. Add chopped tomato tops; mix well. Reduce heat to low and simmer, about four minutes. Remove from heat and add the prepared couscous. Mix until well blended. Fill tomatoes with mixture, patting down with a spoon to create even tops. Place filled tomatoes in a baking pan coated with non-stick cooking spray. Drizzle olive oil on tomatoes. Bake until tender but still firm, about twenty-five minutes. Serve.

 

*Stuffed Tomatoes images (C) Shenanchie (2013).

 

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