Best Roma Tomatoes Stuffed My Way Recipes

ROMA TOMATO RINGS STUFFED WITH CREAM CHEESE

Steps:

• Cut the stems off of the tomato and use the handle of a teaspoon to remove seeds.
• Stir the cream cheese to loosen a bit and spoon it into the tomatoes.
• If you have a pastry bag or a Ziplock with the tip cut off,it might be easier to fill the tomato.
• Be sure that the tomatoes are completely filled and there are no air pockets.
• Cover the tomatoes and refrigerate.
• After they are really chilled--1 to 1 1/2 hours-take them out of the fridge and put them on a cutting board.
• Using a VERY SHARP KNIFE, wet blade with water and slice tomatoes into 1/2 inch thick rounds.
• Place the slices on a serving platter and garnish if desired.

SLOW-ROASTED TOMATOES WITH FETA, OLIVES AND PINENUTS

Steps:

• Sprinkle tomatoes with salt and turn, cut side down, to drain for 30 minutes on a wire rack set over a cookie sheet with a rim. Meanwhile, warm a small skillet over low heat. Add pinenuts; saute, stirring constantly until golden brown, 3 to 4 minutes.
• Adjust oven rack to center position and heat oven to 325 degrees. Mix feta, cream cheese, olives, pinenuts and oregano in a medium bowl. Turn tomatoes cut side up and fill with about 2 Tbs. of the feta mixture.
• Bake until tomatoes are soft but still hold their shape, about 30 minutes. Remove from oven and brush with oil. Serve hot, warm or at room temperature.

ROMA TOMATOES STUFFED (MY WAY)

Steps:

• Wash and cut tomatoes in half length ways, take out seeds.
• Mix remaining ingredients well. Fill each tomato half, piling high.
• Bake in 350 degree oven till stuffing is slightly brown, on top. Serve