Stuffed tomatoes—filled with a mix of buttery crushed croutons and melted cheese—are a great way to use up a bounty of fresh ...

This stuffed tomato is a little different than traditional stuffed tomato recipes. It's not full of the creaminess you expect, so the tomato itself shines and it's full of Italian flavors.

If you have ever enjoyed a thick, juicy slice of a beefsteak tomato, the origin of the beefy variety's name will make perfect ...

Slice the top of the tomato and scoop out the seeds and flesh to get an empty cup. 2. Keep the lid aside. Brush the tomatoes inside out with the oil. 3. Fill the tomatoes with the potato mixture and ...

They said stuffed tomatoes and peppers, which had just come out of the oven. Straight from the oven when you are ravenously hungry is perfect. This meal, if served as 10 portions, provides 249kcal ...

Transfer tomato pulp and seeds to a food processor and process until well chopped but still a little chunky. (Or chop the pulp by hand.) Transfer 1½ cups chopped tomato pulp and juice to a bowl.

These vegetarian stuffed tomatoes are easy enough for a weeknight dinner but elegant enough to impress at the table—served warm, they practically demand a crusty loaf of bread and a drizzle of ...

Blend the tomatoes with a little water until smooth (you can use a hand-held blender). Lightly season the aubergines. Heat the oil in a large non-stick saucepan. Add the fennel seeds and cook for ...

About Pepper Mushrooms with Tomato Chutney Recipe: Mushroom caps stuffed with a mixture of cheese, fresh coriander and spices, baked golden and served with a tangy tomato chutney. Core the cap with ...

This recipe is just so divine and though it sounds complicated it really is very simple. My mum would cook this for our family dinners, to satisfy the vegetarians in the family.