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06-30-2007, 06:13 PM
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#1
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Cook
Join Date: Jun 2007
Posts: 59
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Stuffed Tomatoes TNT
Stuffed Tomatoes
1-3 oz. pkgs. cream cheese, cut into pieces
1/4 cup butter
2 cloves, garlic, minced
1/2 tsp. salt
1 pint cherry tomatoes
Scoop out tomatoes. Rinse and drain. Process cream cheese, butter, garlic and salt in a food processor or blender until smooth. Fill cherry tomatoes. Chill.
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07-01-2007, 08:17 AM
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#2
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Head Chef
Join Date: Apr 2007
Location: NH
Posts: 1,189
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Quote:
Originally Posted by deeppitbbq
Stuffed Tomatoes
1-3 oz. pkgs. cream cheese, cut into pieces
1/4 cup butter
2 cloves, garlic, minced
1/2 tsp. salt
1 pint cherry tomatoes
Scoop out tomatoes. Rinse and drain. Process cream cheese, butter, garlic and salt in a food processor or blender until smooth. Fill cherry tomatoes. Chill.
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So this is served cold right?
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07-01-2007, 08:54 AM
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#3
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Head Chef
Join Date: Sep 2005
Location: Wisconsin
Posts: 1,178
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Looks yummy! We do a similar one with cream cheese, a splash of milk and dill. I'm always looking for new ideas though!
Thanks for sharing!
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07-02-2007, 09:32 AM
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#4
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Chef Extraordinaire
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,401
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TNX!
I am always looking for stuffed tomato recipes, as soon I'll have a gazillion in my garden.
Last night mader a gazpacho salad stuffed tomato. I diced up some carrot, celery, cucumber, bell pepper and tomato into 1/2 inch pieces and marinated it with some lime juice, tequila, salt and pepper and a little hot sauce. I scooped the chiiled slad into hollowed out tomatoes and it was delicious and very refreshing.
__________________
Less is not more. More is more and more is fabulous.
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07-02-2007, 11:25 AM
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#5
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Master Chef
Join Date: Sep 2004
Location: USA,Indiana
Posts: 5,023
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what do you use to scoop out the cherry tomatoes.?
__________________
Se non supporta il calore, vattene dalla cucina!
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07-02-2007, 11:43 AM
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#6
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Head Chef
Join Date: Sep 2005
Location: Wisconsin
Posts: 1,178
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Jennyema - that sounds to die for! How long did you marinate everything for?
Sizzlin - if you are doing cherry tomatoes, a small spoon (I use my nephew's baby spoon that they keep on hand here) or the small side of the melon baller. If I'm doing regular tomatoes or romas, I cut the tops off, squeeze as much juice out as I can then use a regular spoon or a grapefruit spoon (with the sarated edges) to clean out the sides a little.
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07-02-2007, 11:45 AM
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#7
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Master Chef
Join Date: Sep 2004
Location: USA,Indiana
Posts: 5,023
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Quote:
Originally Posted by JMediger
Jennyema - that sounds to die for! How long did you marinate everything for?
Sizzlin - if you are doing cherry tomatoes, a small spoon (I use my nephew's baby spoon that they keep on hand here) or the small side of the melon baller. If I'm doing regular tomatoes or romas, I cut the tops off, squeeze as much juice out as I can then use a regular spoon or a grapefruit spoon (with the sarated edges) to clean out the sides a little.
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Thanks for the tips!
__________________
Se non supporta il calore, vattene dalla cucina!
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07-02-2007, 01:09 PM
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#8
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Sous Chef
Join Date: May 2007
Location: Canada Eh! {Muahaha! ;)}
Posts: 861
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sounds great, but wouldn't it be a tad tedious to hollow out all those cherry tomatoes?
__________________
It's laisez-faire, I don't even give a care.
Let's make Friday part of the weekend and give every new baby a chocolate eclair.
Live Strong
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07-02-2007, 01:29 PM
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#9
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Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
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Quote:
Originally Posted by SurvivorGirl
sounds great, but wouldn't it be a tad tedious to hollow out all those cherry tomatoes? 
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NOTHING is too tedious when it comes to good food SG! It just takes a bit of pre-planning.
__________________
kitchenelf
"Count yourself...you ain't so many" - quote from Buck's Daddy
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07-02-2007, 01:35 PM
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#10
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Sous Chef
Join Date: May 2007
Location: Canada Eh! {Muahaha! ;)}
Posts: 861
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Quote:
Originally Posted by kitchenelf
NOTHING is too tedious when it comes to good food SG! It just takes a bit of pre-planning. 
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I don't think that cooking should be tedious or boring though. I think that hollowing them out would be exactly that.
__________________
It's laisez-faire, I don't even give a care.
Let's make Friday part of the weekend and give every new baby a chocolate eclair.
Live Strong
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07-02-2007, 01:48 PM
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#11
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Chef Extraordinaire
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,401
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Quote:
Originally Posted by SurvivorGirl
I don't think that cooking should be tedious or boring though. I think that hollowing them out would be exactly that.
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I'm sure that some people think so. Probably chopping onions, peeling potatoes, deveining shrimp is considered tedious to some people, too. I guess you could say that about many aspects of food preparation.
Others -- like me -- think it's fun.  Stuffed tomatoes need to be empty to be stuffed with yumminess. IMO it's not a bother at all, since it is a very east task, technique-wise.
Edited to add that I marinated for about 2 hours in the fridge.
__________________
Less is not more. More is more and more is fabulous.
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07-03-2007, 11:14 AM
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#12
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Head Chef
Join Date: Sep 2005
Location: Wisconsin
Posts: 1,178
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Quote:
Originally Posted by jennyema
...I marinated for about 2 hours in the fridge.
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Thank you!
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07-08-2007, 04:39 PM
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#13
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Cook
Join Date: May 2007
Location: Highland Mills, NY, USA
Posts: 66
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Quote:
Originally Posted by deeppitbbq
Stuffed Tomatoes
1-3 oz. pkgs. cream cheese, cut into pieces
1/4 cup butter
2 cloves, garlic, minced
1/2 tsp. salt
1 pint cherry tomatoes
Scoop out tomatoes. Rinse and drain. Process cream cheese, butter, garlic and salt in a food processor or blender until smooth. Fill cherry tomatoes. Chill.
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That might work. It's not that unusual. Emeril Lagasse once stuffed red onions with cream cheese or a mixture including it.
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