Sue's Healthy Lifestyle

This dish really will have it all. It’s delicious, it’s healthy, it’s affordable, it is easy, it’s quick, and it’s versatile (Depending on how you plate it, you could serve it as an off-the-cuff lunch, or for a formal dinner as a 1st course). I created this dish with the fresh garden vegetables my mother sends me and you would be amazed how abundant a difference freshness makes. Now, when you choose your zucchini, be sure to decide on a tiny one because it contains twice as abundant flavor as those humongous ones which will look nice, however they don’t style great. Save the big ones for zucchini bread. I do not have abundant a lot of to mention, the dish speaks for itself, really. Happy cooking!

Ingredients:

2-3 Small/Medium zucchini
2 Tbsp. extra virgin olive oil
Salt and freshly ground black pepper
1/4 Cup finely grated Parmesan cheese
1 Very Large garden tomato, small diced and seeded.
1 Small shallot, coarsely chopped
1 Large Clove garlic, coarsely chopped
1 Small sprig oregano, stripped

A Scant 1/2 tsp. red wine vinegar, such as Cabernet Sauvignon
Directions:

Position the oven rack on the upper middle level. Preheat the broiler unit in your oven.

Wash the zucchini well. Cut the zucchini into 1/four in.-thick spherical slices. Work a cooling rack in a very baking dish. Place the zucchini on the rack and brush with 1 Tbsp. olive oil. Season with salt and pepper. Cook about 3-five minutes, or until the zucchini is golden brown on the top. As broiling will differ widely from oven to oven, I’d recommend checking each thirty-seconds – some broilers are insanely high in heat and you do not want black zucchini.

Remove the zucchini from the oven and discard any liquid that has gathered within the pan.

Heat a fry pan over medium heat and cook the garlic and shallot within the remaining olive oil. Once fragrant, about forty five seconds, add the diced tomatoes, salt and pepper, oregano, and also the vinegar. Stir together and leave on the stove until the zucchini are finished.

Flip the zucchini and season with salt and pepper. Sprinkle the cheese on the prime of every slice rigorously, and replace within the oven. Cook until the cheese is golden brown, concerning another 2-4 minutes – again, check constantly.

Once finished, plate the zucchini and prime with the relish. If to be served as an off-the-cuff lunch, merely pile the zucchini on high of each different on a plate and throw a scoop of relish on one aspect of it. If to be served as a first course for a fine dinner, prepare the zucchini in an exceedingly circular pattern, leaving a house in the middle for the relish.

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These delicious baked, stuffed tomatoes can be used as an appetizer, side dish or main course. The recipe is simple, uses only basic ingredients and you can prepare them in about 10 minutes (not including cooking time). Try any one of the serving suggestions to customize the recipe or add your own ingredients to suit your unique taste. The result is a healthy delicious meal everyone will love.

The recipe originated in our family with my grandmother who made them every time I visited. Grandma lived in a simpler time when there was no such thing as fancy ingredients or complicated cooking instructions. These stuffed, baked tomatoes reflect that sentiment and are truly a treat of the past. I hope you try them and enjoy them as much as my family does.

Ingredients

- 4 medium, round, firm tomatoes (Larger tomatoes will tend to fall apart when cooked)
- breadcrumbs (seasoned)
- olive or vegetable oil
- grated parmesan or Romano cheese
- salt and pepper
- small baking pan or Pyrex dish

Makes 4 servings.

Method

Step 1. Preheat oven to 350 deg. F. You can also grill these outdoors. (Use a pan specifically designed for the grill)

Step 2. Wash tomatoes and remove core. Slice in half horizontally. Carefully cut around the seeds and flesh with a knife leaving a thick outer wall. Scoop out the inside with a spoon and save for the filling.

Step 3. Dry the inside of the empty shells to remove any excess moisture. There will be a hole in the bottom of half of the shells where the stem was. No need to worry. Prepare the baking pan with non-stick cooking spray or oil. Arrange the shells open-side up in the dish. Sprinkle salt and pepper to taste in the shells.

Step 4. Chop tomato flesh and seeds that was removed from shells. You can also place in a food processor. Don’t chop too fine. You want a thick consistency with some chunks in the mixture. Add 4 tablespoons of breadcrumbs, 2 tablespoons of grated cheese and 1 teaspoon of oil to the mixture and combine. Add additional breadcrumbs as needed to obtain a thick, but not wet, consistency.

Step 5. Spoon equal amounts of filling into each shell. Top with additional breadcrumbs. You will end up with a crusty topping once they are cooked.

Step 6. Bake in 350 deg. F oven for 60 minutes. The breadcrumbs on the top should be dark brown, the sides of the tomatoes should start to shrivel and the filling should be cooked all the way through. If necessary, bake for an additional 30 to 60 minutes, checking every 10 minutes.

The important thing to remember is that you really can’t overcook them. Grandma used to make them with Thanksgiving dinner and I’m sure they were in the oven as long as the turkey was! Her tomatoes were almost charred on the bottom but the filling was still moist and they were so delicious.

Serving Suggestions

Grandma’s basic recipe is wonderful, no doubt, but there are lots of ways it can be customized to suit your individual taste or occasion. Change the filling… Add something on top… Make it a cold recipe instead of baking it…She would be oh so proud of the creativity.

Some of the suggestions below would benefit from the “whole shell” method to make room for more filling. Instead of slicing tomatoes in half, cut the top quarter of the tomatoes off and discard. It might be slightly more difficult to scoop the flesh and seeds out of the shell and you will only yield one shell per tomato, but you should have plenty of room for all the yummy stuffing. The additional stuffing and the larger shell will also mean you will need to add about 30 minutes to the cooking time. Check the tomatoes frequently to make sure they cook properly.

Here are just a few different ways stuffed tomatoes can be prepared.

Add a slice of pepper jack cheese on top. Simple, but so delicious.
About 10 minutes before removing from the oven, place a slice of pepper jack or your favorite cheese on top of each tomato and let it melt until bubbly and brown…a mouthwatering treat.

Nacho Stuffed Baked Tomatoes. Spice it up!
Substitute the breadcrumbs with crushed nacho cheese chips, add browned ground beef and chopped jalapenos to the stuffing and top with melted nacho cheese after removing from the oven. Serve with guacamole and more nacho cheese chips. Ole’!

Sausage, Pepper and Onion Stuffed Tomatoes. A boardwalk favorite.
Prepare crumbled sausage, peppers and onions first and fill whole tomato shells with mixture. Top with heated tomato sauce and oregano and serve with a crusty slice of french bread or small sandwich roll.

Tuna Salad Stuffed Tomatoes. Cool it down.
Use the full shell method and fill with prepared tuna salad. Top with chopped celery and paprika. Chill in refrigerator before serving for 1 hour. Serve on a bed of shredded lettuce.

Rice and Beans-Filled Tomatoes. Great if you have leftovers from the day before.
Replace the recommended stuffing with prepared rice and beans and bake for 60 minutes. Top with chilled sour cream.

Cherry Tomato Appetizers. Popular and trendy.
Use 2 pints of cherry tomatoes and fill with mixture of 1 diced avocado, 1 tsp lemon juice, 1/4 cup mayo,8 slices of cooked, crumbled bacon and 1 chopped small green onion. Chill 1 hour before serving.

Leftover Meatloaf Stuffed Tomatoes.
Crumble the leftover meatloaf and mix it with the original recipe filling ingredients of tomato pulp and breadcrumbs. Follow cooking instructions for Grandma’s classic recipe provided earlier.

Mushroom and Zucchini Stuffed Tomatoes.A vegetarian treat.
Although Grandma’s original recipe was suitable for vegetarians, how about stepping it up a notch. Prepare diced zucchini, mushrooms and onions separately in a skillet. Fill full tomato shells with mixture and bake per original recipe instructions. Sprinkle grated parmesan on top of cooked tomatoes.

Visit the author’s comprehensive, illustrated article Classic Stuffed Baked Tomatoes – Grandma’s Secret Recipe for more information about making this simple dish… and make sure you spend a little time in Suzy’s Garden – a great place for more gardening and crafting information and fun !

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Tomato Soup – Low Calorie

Well our tomato season is pretty much over and we had a frost warning the other evening, so it was time to pick all the tomatoes that were left on the vines. Some were getting soft so I decided to whip up a batch of home made soup. It has such few calories that you can eat lots of it without worrying, plus being chock full of vegetables you are getting more than your daily requirements. You can have a cup whenever you get the munchies without feeling guilty.

Sue’s Tomato Soup Recipe

Left over tomatoes, at least 10, chopped into quarters
3 stalks of celery
2 onions, chopped
10 cloves of garlic
2 medium carrots, chopped
Place the tomatoes with about 1 cup of water in a pot and cook until soft and falling apart.
If you don’t have a hand mixer to puree the tomatoes, just strain through a fine sieve to remove the seeds and skin.
Then add the onions, chopped garlic, celery and carrots and cook until soft.
Add seasonings to your liking. I use fresh basil, Italian herbs, salt and pepper.
Once soft puree with your hand mixer or put into a blender.
Heat back through and your soup is ready to serve.

Sue
Tomato Soup – Low Calorie