Best Tomato Cups Recipes

TOMATO BACON CUPS

Steps:

• In a large bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin cup. , Spoon tomato mixture into cups. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

BACON AND TOMATO CUPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
• In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl; add chopped tomato, onion, Swiss cheese, mayonnaise, and basil.
• Separate biscuits into halves horizontally. Place each half into prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
• Bake in preheated oven until golden brown, 10 to 12 minutes.

BAKED EGGS IN TOMATO CUPS

Steps:

• Note the tomatoes should be fresh picked and should be at the point where you can still hollow them out but headed for buttery soft in the next day or so.
• Herbs: oregano,chervil, basil, sage, Mrs. Dash.
• Preheat oven to 425°F while slicing tomatoes. Remove tops the scoop out seeds and pulp.
• Place in a shallow baking dish, sprinkle with a bit of salt or Mrs Dash [I used Italian], fresh ground pepper and put in a pinch of the parmesan cheese.
• Crack the egg into the tomato. Sprinkle with pepper, salt or Mrs. Dash, other herbs and a tiny bit of parmesan.
• Bake for 20 minutes for soft yolks and 30 to 35 for hard. During the last 4 minutes place two slices of the cheddar cheese in a cross pattern on top. Melt and let brown. When I removed I put a small amount of fresh chives on top of the cheese.
• Serves 8.

TOMATO AND BACON SALAD IN BIBB LETTUCE CUPS

Steps:

• In a bowl toss together tomatoes, bacon , onion, oil, vinegar, and salt and pepper to taste. Spoon mixture into lettuce leaves and sprinkle with shredded basil.
• Serve lettuce cups on a platter garnished with basil sprigs.

TUNA SALAD IN TOMATO CUPS

Steps:

• In a small bowl, combine the first eight ingredients; chill. , Line two serving plates with lettuce. Cut tomatoes, but not all the way through, into six wedges; place on lettuce and separate wedges slightly. , Gently stir chow mein noodles into tuna salad; spoon into the center of each tomato.

TOMATO AND BACON SALAD IN BIBB LETTUCE CUPS

Steps:

• In a bowl toss together tomatoes, bacon, onion, oil, vinegar, and salt and pepper to taste. Spoon mixture into lettuce leaves and sprinkle with shredded basil.
• Serve lettuce cups on a platter garnished with basil sprigs.

CHICKEN SALAD IN TOMATO CUPS

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving 1/2-in. shells. Invert onto paper towels to drain. In a large bowl, combine the remaining ingredients. Spoon into tomatoes.

BACON TOMATO CUPS

Steps:

• Combine bacon, tomato, onion,Swiss Cheese, mayonnaise and basil in a bowl and mix well.
• Separate each dough round into 3 layers.
• Press one layer into each greased miniature muffin cup.
• (I line mine with rounds of pastry).
• Spoon the filling into each cup.
• Bake at 375*F for 10 to 12 minutes or until edges are brown.

BACON AND TOMATO CUPS

Steps:

• Preheat oven to 350 degrees.
• Spray or grease the cups of a muffin tin.
• In a skillet over medium heat, cook bacon and onion together until bacon is evenly browned and onion is soft; pour through sieve then let drain well and cool on paper towels.
• Combine cooled bacon/onion mixture with tomato, Swiss cheese, sour cream, mayonnaise, garlic powder, and basil.
• Flatten each biscuit with your hand or a rolling pin and press into the cups of the muffin tin; the dough needs to come to the top of each cup.
• Place a portion of the bacon mixture into each dough cup.
• Bake at 350 degrees for 10 to 12 minutes until golden brown.
• Makes 4 to 6 muffin cups.

AVOCADO-TOMATO BREAKFAST TOT CUPS

Steps:

• Preheat the oven to 375 degrees F.
• Spray a muffin tin liberally with cooking spray. Put 4 or 5 tots into each cup, pressing down firmly to pack them in. Top each with a half slice of Cheddar, then crisscross with another half slice. Bake until crispy, 10 to 15 minutes.
• Whisk the half-and-half and eggs in a bowl and sprinkle with salt and pepper. Divide the egg mixture among the "tot cups" and top each with another half slice of Cheddar and 1 slice of tomato. Bake until the eggs are firm, another 15 to 20 minutes. Let cool for 5 minutes, then carefully remove from the tin.
• Top with avocado slices, sea salt flakes and freshly ground black pepper.

CAULIFLOWER PURéE IN TOMATO CUPS

Steps:

• Steam cauliflower until very tender, about 10 minutes. Transfer cauliflower to processor. Add 1 tablespoon butter and milk; blend until smooth. Season puree with nutmeg, salt and pepper.
• Scoop out tomato halves; discard pulp. Place tomatoes, cut side down, on paper towels and drain well. Arrange tomatoes, cut side up, on small baking sheet. Fill with cauliflower puree.
• Preheat oven to 350°F. Melt remaining 2 tablespoons butter in medium skillet over medium heat. Mix in mustard. Add breadcrumbs and toss until crumbs begin to brown, about 8 minutes. Mix in parsley. Sprinkle crumb mixture over puree. Bake tomatoes until heated through, about 30 minutes.

TOMATO EGG CUPS

Steps:

• 1. Preheat oven to 425°F.
• 2. Slice off and set aside the top third of each tomato. Scoop out the seeds.
• 3. Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper.
• 4. Break an egg into each tomato.
• 5. Bake, with the sliced tops, for 10 minutes.
• 6. Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more.
• 7. Let cool for 5 minutes. Serve with the tops and toast strips (also called "soldiers"-as your child might be delighted to know) for dipping.

NEELY'S CHICKEN SALAD IN TOMATO CUPS

Steps:

• Mix first 10 ingredients in a large bowl.
• Core tops of tomatoes with a paring knife. Using a melon baller, scoop out the insides of the tomatoes. Lay a leaf of lettuce in each tomato so it peeks out the top. Fill the tomatoes with a large scoop of the chicken salad and serve.

TOMATO BACON CUPS RECIPE - (5/5)

Steps:

• In a small bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin cup. Spoon tomato mixture into cups. Bake at 450° for 8-10 minutes or until golden brown. Serve warm. Yield: 2-1/2 dozen.

CRAB-CUCUMBER SALAD IN TOMATO CUPS

Steps:

• Gently mix together all ingredients; except tomatoes and chill.
• Serve in tomato cups.
• If you can't make the cups;put salad on a bed of sliced tomatoes.

BACON TOMATO CUPS

Steps:

• 1. Preheat oven to 375 degrees. Lightly grease a mini muffin pan. In skillet over medium heat, cook bacon. Crumble bacon, mix with tomato, onion and cheese. Then mix in mayonnaise and Italian seasoning.
• 2. Separate biscuits in half horizontally; press each half down into muffin cup to create a cup of dough. Fill each up with bacon and tomato mixture. Bake for 15-18 minutes until golden brown! Enjoy!

BAKED EGGS IN TOMATO CUPS

Steps:

• Cut 1 large beef tomato in half and hollow out the centre (do not discard).
• Drop in a little fresh basil and a few rings of red onion then bake in the oven for about 5 minutes to soften them a little.
• While the tomato is in the oven take the removed pulp and finely chop along with most of the remaining red onion (save about 6 thin rings of onion).
• add the sugar, tomato purée, chopped basil leaves, salt, pepper and red wine vinegar and cook down into a thick sauce.
• Remove the tomato cups from the oven and crack in one egg into each half.
• Drop the rings of onion (you previously saved) into each tomato cup.
• add a small pile of grated Parmegano cheese on top (try to leave the yolk showing for presentation).
• Sprinkle with pepper and carefully place in the red hot oven for another 5-10 minutes (until the egg has cooked).
• Serve half covered with the tomato pickle/ketchup you have made.
• works well with a slice of toasted brown bread.
• Serve hot.

BLT TOMATO CUPS

Steps:

• In 10-inch nonstick skillet over medium heat, cook bacon 5 to 7 minutes until crisp; drain on paper towels.
• With serrated knife, cut each tomato in half crosswise. Using teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell. If necessary, cut small slice from bottom so tomato half stands upright.
• In medium bowl, combine lettuce and ranch dressing. Using small tongs or fingers, fill tomato shells evenly with lettuce mixture. Sprinkle with bacon and croutons. Serve immediately or refrigerate for up to 1 hour before serving.

BROCCOLI FILLED TOMATO CUPS

Steps:

• 1. Combine 1/2 cup of breadcrumbs and 1/4 cup Parmesan cheese. Set aside.
• 2. Cut a thin slice off the top of each tomato. Gently scoop out the insides of tomato and turn them upside down on a paper towel to drain. (Reserve the tomato pulp.) When scooping out the tomato pulp, be careful not to make the walls of the tomato too thin. You don't want them to collapse.
• 3. Cook the broccoli until crisp-tender. Drain.
• 4. Chop tomato pulp and place in a large bowl.
• 5. Add broccoli, cheddar cheese, mayonnaise, salt, pepper, and remaining crumbs and Parmesan cheese. Mix gently.
• 6. Stuff the tomatoes with mixture.
• 7. Place in a sprayed baking dish. Sprinkle with reserved crumb mixture. Bake, uncovered, at 350 degrees for 45 minutes or so.

BACON AND TOMATO CUPS

Steps:

• Preheat oven to 375 degrees. Lightly grease a muffin pan. Heat bacon according to package. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil. Separate biscuits into halves horizontally. Place each half into the muffin tin cups. Fill each biscuit half with the bacon mixture. Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Serve warm.