7 tantalizing ways to stuff tomatoes
Tomatoes make ideal capsules for all kinds of meat, fish and veggie stuffings. Get your fill with these 7 delicious stuffed tomato recipes!
For a change from meat-stuffed tomatoes, try this equally satisfying grain-stuffed version made with wheat berries. Vegetarians will love this yummy original recipe!
Heat 2 1/2 cups pre-cooked wheat berries in a pot of boiling salted water for 20 minutes. Then in a buttered skillet, warm 3 crushed garlic cloves, add the drained wheat berries, cook for a few minutes and add a few rosemary and thyme sprigs with the leaves removed. Cut off the tops of 8 ripe tomatoes, hollow out the insides and stuff them with the garlicky wheat berries. Place the tomatoes into a casserole dish and bake for 40 minutes at 350° F. Preserve the tomato flesh in the fridge for other uses, like a juicy homemade tomato sauce.
More steaming articles
Chef Tips and Tricks
Looking for an easy snack or party appetizer? These little beef pockets are a pinch!
- 2 cups flour
- 1 cup olive oil
- 2 tbsp sugar
- 2 tsp salt
- 1/4 cup milk
- 1 onion, diced
- 1 lb ground beef
- A pinch of salt
- 1/2 cup water
- 1 cup tomato sauce
- Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
- In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.
- Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat.
- Dust a flat surface with flour, and roll out the dough into a flat sheet.
- Use a ramekin or cup to cut out circles.
- Add a dollop of beef-tomato mixture to the center of each circle.
- Pinch the dough into a little pocket.
- Bake in the oven at 350° F for 15 minutes.