How to Prepare Appetizing Lee's Stuffed Summer Tomatoes Revisited

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Lee's Stuffed Summer Tomatoes Revisited. The stuffed tomatoes is a vegetarian recipe, that can be eaten warm or cold, and prepared in advance. let's see the recipe with Sonia! Today I'll show you a tasty recipe, ideal for the summer season: the stuffed tomatoes. It's a vegetarian dish, light, fresh and full-flavoured.

Lee's Stuffed Summer Tomatoes Revisited These easy baked stuffed tomatoes are full of spaghetti and topped with plenty of cheese. They're a fun and unique vegetarian side dish or main course! There are so many different ways to change up the tomato filling to suit your tastes! You can cook Lee's Stuffed Summer Tomatoes Revisited using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Lee's Stuffed Summer Tomatoes Revisited

  1. It's 350 of ' Preheated Oven.
  2. Prepare 4 of Vine Ripe Tomatoes (6-8 Ounces).
  3. You need of Reserved Liquid and Pulp.
  4. It's 3 of \4 - 1 Cup Italian Seasoned Dry Bread Crumbs.
  5. You need 1 of \2 Teaspoon Table Salt.
  6. You need 1 Teaspoon of Dry Italian Seasoning Herbs.
  7. You need 2 Tablespoons of Granulated Sugar.
  8. It's 1 of \2 Teaspoon Cracked Black Pepper.
  9. It's 1 of \4 Cup Fresh Chopped Parsley (Not the dried stuff!!).
  10. It's 3 Tablespoons of Parmesan Cheese.
  11. You need 1 of \2 Cup Shredded Monterey Jack Cheese.
  12. You need 1 of \2 Cup Shredded Sharp Cheddar Cheese.
  13. Prepare 3 Tablespoons of Extra Virgin Olive Oil.

A documentary mostly edited together from unused footage from The Endless Summer and The Endless Summer II, this documentary gives further insight into the making and success of the original classic surf documentary. With a paring knife, core tomatoes. Use a teaspoon to scoop out the center of each tomato. Season tomatoes with salt and pepper and place in a baking dish.

Lee's Stuffed Summer Tomatoes Revisited instructions

  1. 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..
  2. 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..
  3. Spoon mixture generously into your tomatoes. You really shouldn't haven't any stuffing leftover. Pile high generously..
  4. 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!!.

Beautiful locally grown tomatoes are abundant at farmer's markets, and they've inspired Here & Now resident chef Kathy Gunst to come up ways to use them before they're gone. (Kathy Gunst for Here & Now). This is a glorious way to capture the flavors at the end of the summer. These stuffed summer vegetables use all your favorites — eggplant, tomato, zucchini and squash — stuffed with unexpected and delicious ingredients. Fresh tomatoes, corn, seafood, and more star in these tasty summer dip recipes. You'll never go back to store-bought once you try our homemade.