Pan-roasted Stuffed Tomatoes
Pan-roasted Stuffed Tomatoes

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, pan-roasted stuffed tomatoes. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Our Roasted Stuffed Tomatoes are a must try recipe! One skillet of tangy tomatoes loaded with lean ground beef and summer squash. When I eyed these beautiful, ripe red beefsteak tomatoes at a local produce stand, I had to have them.

Pan-roasted Stuffed Tomatoes is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Pan-roasted Stuffed Tomatoes is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook pan-roasted stuffed tomatoes using 7 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Pan-roasted Stuffed Tomatoes:
  1. Get 7 each Medium tomatoes
  2. Get 1 each Small red onion
  3. Get 2 as needed Butter
  4. Get 1 dash Cumin
  5. Prepare 1 pinch Chili powder
  6. Take 1 Salt
  7. Take 6 slice Cheddar or quick-melt cheese

Roasted tomatoes on stovetops are easy, healthy and delicious. Our recipe for Pan Roasted Tomatoes with Herbs - the tomatoes come out so sweet and savory! Great with grilled foods and so easy! Simply heat some olive oil in a large sauté pan.

Instructions to make Pan-roasted Stuffed Tomatoes:
  1. Rinse tomatoes and set aside one.
  2. For the remaining 6 tomatoes: slice off the tops (with the stem root) and discard these.
  3. Slice a little from the bottom, just enough so the tomatoes can stand on the pan. If your tomato can stand on its own without cutting off the bottom, you can skip this step. Chop this sliced off part into cubes.
  4. Slice off about 1/4 of the tops of the tomatoes to expose the seeds and core. Core the tomatoes by scoring the core with the tip of your knife and scooping it out with a spoon. Discard the seeds but set the soft core aside.
  5. Chop the sliced off tops, core, and the one tomato set aside (after removing the seeds) into small cubes.
  6. Rinse, peel and chop onion into small cubes, roughly the size of the chopped tomatoes.
  7. Lightly grease your non-stick flat-bottomed pan with butter over medium heat.
  8. Fry the chopped onions until slightly translucent. Add the chopped tomatoes, salt and spices and cook for about 3-4 minutes. [*Note: You can change or add more spices, depending on how you want to flavor your dish :) ]
  9. While the stuffing is cooking, place half a slice of cheddar cheese at the bottom of each tomato.
  10. Remove the pan from the fire and proceed to fill in the 6 tomato cups with the stuffing just to the brim, lightly pressing down with the back of the spoon to pack it in. Place the remaining half slice of cheese on top of the first layer before covering it with more stuffing.
  11. Arrange the stuffed tomatoes on the same pan in a circular position. Place a little butter in the middle of this circle and cover the pan.
  12. Place the pan over a small heat and roast the tomatoes for about 5-8 minutes. Enjoy! ^_^

You want the tomatoes to be in a single layer while they roast, so just make sure you choose a large enough pan! Pan Roasted Brussels Sprouts with Bacon. Roasted Pork Shoulder with Pan Gravy. An Infinitely Adaptable Tray of Roasted Goodness. These sheet pan roasted tomatoes and mushrooms want you to customize them to your liking.

So that’s going to wrap it up for this special food pan-roasted stuffed tomatoes recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!