Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, lee's stuffed summer tomatoes revisited. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Lee's Stuffed Summer Tomatoes Revisited is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Lee's Stuffed Summer Tomatoes Revisited is something that I have loved my entire life. They are fine and they look wonderful.
Lee's Stuffed Summer Tomatoes Revisited A summer favorite of mine!! Transfer eggplant and tomato mixture to sheet pan. Spread out the mixture evenly onto the pan and avoid over-crowding.
To get started with this particular 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)
- Prepare Reserved Liquid and Pulp
- Take 3 \4 - 1 Cup Italian Seasoned Dry Bread Crumbs
- Get 1 \2 Teaspoon Table Salt
- Take 1 Teaspoon Dry Italian Seasoning Herbs
- Get 2 Tablespoons Granulated Sugar
- Take 1 \2 Teaspoon Cracked Black Pepper
- Get 1 \4 Cup Fresh Chopped Parsley (Not the dried stuff!!)
- Make ready 3 Tablespoons Parmesan Cheese
- Get 1 \2 Cup Shredded Monterey Jack Cheese
- Make ready 1 \2 Cup Shredded Sharp Cheddar Cheese
- Take 3 Tablespoons Extra Virgin Olive Oil
That is one of the best parts of summer, in my opinion - all of the fresh fruits and veggies!! These stuffed tomatoes definitely take the fresh veggie idea and go a little crazy. Large tomatoes are stuffed with all kinds of goodies- zucchini, spinach and lots of cheese to take these over the top. We've done spins on stuffed peppers like pizza and Tex-Mex, and also starting stuffing other vegetables beyond peppers for light summer dinners: zucchini and spaghetti squash included.
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!!
Over a bowl, gently squeeze each half to release excess juice. Also over a bowl, poke your "pinky" finger into the tomato crevices to quickly and easily dislodge seeds. Slice tomatoes in half horizontally and scoop out pulp and seeds. In a medium bowl, combine bread crumbs, butter, basil, salt and pepper. Next stir in cheese and tomato pulp.
So that is going to wrap it up for this special food lee's stuffed summer tomatoes revisited recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
