Barbecued Stuffed Tomatoes

[Guest guest]

Barbecued Stuffed Tomatoes

 

4 tomatoes

1 cup seasoned small croutons

2 cloves garlic, minced

1/2 cup grated parmesan cheese

1/4 cup chopped fresh parsley or basil

 

Cut off top of each tomato. Scoop out and chop pulp, discarding seeds.

In bowl, combine chopped tomato pulp, seasoned croutons, Parmesan

cheese, parsley, garlic, 1 tbsp. olive oil and 1/4 tsp. each salt and

pepper. Stuff into tomatoes. Place tomatoes in metal or foil cake pan.

Place on grill over medium-high heat; close lid and cook until tender

and tops are golden brown, 20 minutes. Yields 4 servings.

[Guest guest]

My mom & dad used to make what they called " breaded stewed tomatoes " .

Basically, it was tomatoes (cooked or un-cooked, I don't know, since they always

grew their own and either ate them straight from the garden or canned them or

made juice to can...

 

Anyway, it was tomatoes, peeled and coarsely chopped, with a little salt and

(possibly) black pepper and a pinch of sugar, with chunks of bread tossed in

(maybe a dot of butter/margarine)...

 

I don't remember them cooking any chopped onion or certainly not garlic with the

stuff, but I think they maybe also added small-diced celery bits.

 

Anyway, they would heat this all up and eat it with gusto. I, however, shunned

it--didn't learn to like things with tomato in it until about age 11 or so.

 

When I got on my own, I bulked up the seasonings: lots of onion, garlic, some

seasoned salt, pepper, of course, a bit of sweetening (use a DOT of stevia now)

plus chopped bell pepper, chopped celery (with leaves) if I have it and

certainly onion, pinch of garlic, and basil, thyme, oregano, fennel and parsley.

I use chunks of whole-grain breads, instead of the white bread the folks used to

put in it. Heat it a bit (but it's good cold or room temp, too!) I get to

hankering for this every now and then and make up a batch--just for me, 'cause

DH hasn't ever fallen in love with tomatoes like I have!

 

The recipe posted reminded me of the " breaded tomatoes " I make--kind of

inside-out, since the tomatoes are " stuffed " with the croutons and seasonings.

I think the parmesan cheese is a nice touch and would add a great flavor! We

don't " grill " very often, but I think these could also be put under the broiler

in the oven, couldn't they? I'd definitely add the basil and parsley, probably

also sauteed onion, along with the garlic! YUMMMM!!!

 

Is there any particular type of tomato that works especially well with this

recipe? (How about the Roma tomatoes?)

 

Thanks for the recipe idea!

--Laura B., in Illinois

 

 

Barbecued Stuffed Tomatoes

 

4 tomatoes

1 cup seasoned small croutons

2 cloves garlic, minced

1/2 cup grated parmesan cheese

1/4 cup chopped fresh parsley or basil

 

Cut off top of each tomato. Scoop out and chop pulp, discarding seeds.

In bowl, combine chopped tomato pulp, seasoned croutons, Parmesan

cheese, parsley, garlic, 1 tbsp. olive oil and 1/4 tsp. each salt and

pepper. Stuff into tomatoes. Place tomatoes in metal or foil cake pan.

Place on grill over medium-high heat; close lid and cook until tender

and tops are golden brown, 20 minutes. Yields 4 servings.